On a lark at the 3rd St. Promenade Farmers Market this morning I bought a 10 pound flat of heirloom tomato seconds, since that dropped the per pound price from a market standard $3.50/lb to $1/lb. As seconds, some of those tomatoes needed to be trimmed away of split skins and others were a bit mushy but a good third of them are eatable straight away. For the others, into the pot.
Marcella Hazan is my guide for all things pasta sauce and her recommendation was either to blanch and peel or to heat them in their own juices for 10 minutes then run them through a food mill. I just happen to have a food mill and it seemed easier to turn and turn than to gently ease tomato skin quarters from the irregular surface of a heirloom tomato curled in on itself.
The smell of the simmering, reducing, rosy liquid as it darkens and thickens is delightful.
Yesterday's run destination: Montana Ave.
Yesterday's menu:
breakfast: cereal
lunch: king salmon caught by Sue's brother-in-law, flash frozen, and shipped down from Alaska
dinner: Elizabeth's pasta salad
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