If you've ever lived with me, you know what this is. It's Lucier tomato sauce. It's just garlic and tomatoes and olive oil and a long time to cook. It's the beginnings of the sauce my dad wrote "Pasta for Tired Dancers" about. It's made in the cast iron skillet my mom gave me. It's my Sunday night in Indiana, made listening to NPR.
3 comments:
i like that you slice the garlic, gives it better flavor than mincing :) also cast iron skillets rule. my mom gave me one as well, and i use it for steaks mainly but yeah, essential.
mmm mmmmm.
I miss trying bites of your gourmet dinners.
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