The Cooking Chronicles: Homemade tomato sauce

There’s really only one sure-fire way to use up the tomatoes that are coming out of the garden right now in epic numbers, and that is to turn the little beasties into sauce.

This is easier than it might appear. The secret is having the right equipment; in this case, a food mill. This wonder of 19th-century technology squeezes out the juice and traps the seeds, to leave you with a lovely tomato puree to season, simmer and enjoy.

One last tip: add the pasta to the sauce before its fully cooked so it absorbs the flavor of the tomatoes. The secret to success for this dish – and for many things in business and life, for that matter – is simplicity, a bit of skill and lots of patience.


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