{"id":19,"date":"2013-09-18T19:52:46","date_gmt":"2013-09-18T19:52:46","guid":{"rendered":"http:\/\/rainymorning.com\/blob\/?p=19"},"modified":"2013-11-11T16:16:40","modified_gmt":"2013-11-11T16:16:40","slug":"so-im-making-pasta-sauce","status":"publish","type":"post","link":"http:\/\/rainymorning.com\/blob\/?p=19","title":{"rendered":"So, I’m making pasta sauce"},"content":{"rendered":"

So after a couple of years of not feeling the need, I very urgently needed to make red sauce this year. Like lets wake up at 6am in the morning and go to the farmers market and buy those whole baskets of tomatoes right now kind of need. It turned out being more like 9am, but still…
\n(WHY is it called “red” sauce, i know, I know it’s red. But there has to be more to it. Just calling it red makes it sound very mid-western I guess.)<\/p>\n

\"photo\"So usually I don’t skin the tomatoes, I just mush them up and to hell with all the picky eaters. \u00a0And well it sounded like a lot of extra work.
\nBut my dear partner suggested some of it as a gift to family. Not wanting to upset future in-laws I decided, I’ll do a batch of each. Plus the roma’s we got had slightly thick skins. So I filled a pot and set it boiling, \u00a0filled the sink with cold water and dropped some in.<\/p>\n

And you know what? It was a lot of extra work, but beside burning my fingers a little bit it was morbidly fun.<\/p>\n

Here is the collection of my hapless victims and my new collection of skins.<\/p>\n

\"photo_1\"\"photo_2\"<\/p>\n

So what did I learn here.<\/span><\/p>\n