InPel, inneresting! And good to know – I’ve been thinking about visiting that, er, market/gelato stand/gas station again soon. I just can’t find the time or the motivation to haul my butt all the way to Benton County.

And good points, George! I too love a good, fresh sauce – and have added chopped carrots and celery to previous batches. I’ve even heard of some sauces that are so fresh, they’re uncooked. Raw garlic? Bring it on!

Here’s what (I think) I’ve learned. You can slow cook it and make a more savory sauce, but my favorite method is a quick, fresh sauce. You can get a few ingredients from the farmer’s market: tomatoes, basil, oregano, garlic. Whip it together with some wine and olive oil…add carrots, onions, whatever. It can be ready to eat in 30 minutes. I use a combination of canned and fresh tomatoes.

You are right on the acidity. It helps to use a less acidic (and tastier) ‘mater like a plum (roma, etc). However, I like that the quick method keeps some of the acidity. It really makes the sauce pop. Tastes like summer.