I’m not afraid to make anything from scratch. I bake croissants from my own starter. I know how to brine and roast fowl to perfection. I can put together a tart crust that can spend months in the freezer and still taste fresh upon use. I can cook a piece of beef (give me a cut, I know how to make it edible). I can make Béchamel and Velouté – and I know how to turn it those sauces into Mornay and Poulette, respectively. I don’t make tomato sauce from scratch.
I have made it from canned tomatoes, but I have never looked several pounds of tomato in the eye and said, “You and me, baby. We’re gonna make something special.” It looks like ‘special’ has found me. A contributor to Dr. Beverly Berkeley’s blog, Refuse to Regain has a recipe for tomato sauce that sounds dee-vine. Once I get through this
defilement Cleanse, it will be put into use. I have a bag of meatballs in the freezer (I made them, adapting the Tartine recipe; they are fantastic). I’m close on the baguette – I need a longer final resting time and a cooler baking temp, since the non-convection half of my oven is a tiny arsonist. Sometime next week, as I go insane take a staycation from work, I will make the family meatball sandwiches. It will be awesome.