Warning: Delicious tomato sauce ahead!
The San Marzano tomatoes that were sitting on our kitchen counter the other day have since been cooked into a delectable sauce, made by my wonderful husband. He loves to cook, and the first tomato harvest represents his favorite moment in the gardening season. While we enjoy the slices of Brandywines and Beefsteaks on our sandwiches, the San Marzanos are reserved almost exclusively for sauce. Michael loves to make homemade tomato sauce. (Lucky me, right?)
First, he bakes the tomatoes with a few slices of our fresh garlic, a good drizzle of olive oil, and some dashes of salt and pepper. Once the tomatoes are baked, they get a good grinding through the food mill.
Then he adds some of our fresh herbs -- a few sprigs of thyme in this case -- and lets the sauce simmer on the stove.
Meanwhile, our stomachs are grumbling because it smells so good!
He satisfies the hunger pangs with an eggplant au gratin that includes the fresh sauce, thin slices of eggplant, lots of onions and garlic, and a crisp-chewy topping of Parmesan cheese and bread crumbs.
Totally delicious, completely satisfying. I can't ask for anything more.