Tomato Sauce: Liquid summer sun
I begin the process of making tomato sauce by roasting our San Marzano tomatoes. Included are pieces of our homegrown garlic, salt and pepper, and a few drizzles of olive oil.
Once the tomatoes are soft from their baking, I press them gently through the food mill. Their skins and seeds give way, and I'm left with a brilliant red nectar.
To that I add a handful of fragrant, freshly picked herbs: thyme, oregano, and basil. The sauce simmers and thickens and fills my every breath with the essence of summer days.
I ladle the sauce into containers, where it will freeze until summoned to adorn future meals. I find myself stooped over the pot just then, slurping every last drop to its lip-smacking end. A long journey of tomato growing concludes with this soul-filling satisfaction: liquid summer sun at the bottom of a pot. I smile at the thought of having garden-touched meals to warm cooler days ahead.