Eggplant Parmesan, Part 3a

I took a lot of pictures, as usual along the way, but first I’ll do words, with a post called 3a. It started with a line – I got inspired and free – and the rest came as I cooked, plus the plans for 3b.

Part 3: Tomato sauce

There are a lot of ways to make tomato sauce,
But if it’s summer or fall and I have the time,
I like to start off with them fresh,
In place of the canned crushed kind.

From the garden, farm market, and CSA,
I’ll get all that I need and be on my way.

Step one is the stems,
With a knife, cut away.
In a pot of hot water,
Place the tomatoes to stay.

For fifteen or thirty,
Have them sit in the boil,
It’s not the minutes that matter,
But the soft flesh from the toil.

When cooled, peel away,
The cracked skins from the rest,
And reserve for yet later,
To pass the use test.

Meanwhile, start the onions,
And garlic together.
Dice and set in a pan,
And sauté till they’re soft, much better.

And now the tomatoes,
Just before set aside,
Have them join the mirepoix,
For the sauce-making ride.

If they’re soft and cooked well,
The next step is easy,
With a spoon that is wooden,
Split them in pieces.

That cooks for a while,
Let it simmer, not quick.
With tomatoes so fresh,
That’s how to make the sauce thick.

And lest we forget,
About trick number two,
Dice the saved-skins really fine,
And add this paste to the stew.

For salt and for pepper,
What you like, you should do,
Also sounds like advice,
Not just cooking, life too.

Still, to note what I add,
When including this pair,
I trust two parts the former,
One the latter, all square.

The last step’s the herbs,
Oregano and basil,
Dice one and chop two,
And we’re done! Let’s make the plates full.

Are you hungry like me?
I could go for a dish.
We’ll save some for the eggplant,
That’ll be our tomorrow wish.

wpid-img_20141010_002253.jpg

3 thoughts on “Eggplant Parmesan, Part 3a

  1. Pingback: Eggplant Parmesan, Part 3b | foodnsight

  2. Pingback: Invitation to Tomato Risotto | foodnsight

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