My sauce tomatoes are not sliced nor diced. They are not stuffed with glorious salads, nor wedged and placed on top of beautiful pizzas.
My sauce tomatoes have a mission. They are ridded of spots, bruises, overripe sections and holes bored by grasshoppers. They are lovingly washed and quartered, then inspected before being packed into my sauté pan.
My sauce tomatoes were born for blending into spicy fresh salsas. Or, for pairing up with herbs from the garden and garlic to reduce into something beautiful.
My sauce tomatoes were made for simmering, for steaming, and for bubbling aromatically.
And tonight’s batch was extra-tangy-amazingly…saucy.