The heat of late summer plumped the tomatoes in this picture, the last food photo from my partner and husband, dear Christopher.
A time of transition.
A time of beauty.
A time for comfort.
Allow me to bid goodbye to Indian summer, a little bit late, with this simple tomato sauce. My 3 year old and I filled a large colander with the last of our cherry tomatoes and I cooked them briefly with some olive oil and a bit of garlic. Delicious on top of a steamy bowl of polenta with a pat of butter and some coarse grained sea salt.
Fresh Tomato Sauce
1 tablespoon extra virgin olive oil or unsalted butter
1 clove garlic, finely minced or pressed through a garlic press