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• Russian Tomato Sauce will keep, tightly covered, in the refrigerator for 10 days.
• Classical tomato sauce, as explained by Escoffier, is made with a roux, but this is rarely done in modern kitchens.
• But in the summer, fresh tomato sauce should be a staple; peeling the tomatoes—which is optional—is undeniably a bit of work (seeding takes only a second), but the flavor of the sauce is much better than canned, thee texture is rich and silky, and the color much prettier.
• A plastic tomato sauce bottle, which could have been cut in half to make a flower pot, was quickly surveyed along with other trophies, and received the death sentence. “In the bin, Bob.”
• I quickly learned that there is a hell of a difference between tomato sauce and ketchup and that there is an even greater difference when it comes to mayonnaise: real American or the pseudo Australian — and I had always believed this to be a French concoction.
• The event was a BBQ in the peaceful and picturesque System Garden at the University of Melbourne, Parkville campus. Food was plentifil and included a variety of sausages and veggie burgers, onions, bread and tomato sauce in addition to soft drinks.