It’s been very hot here these past few days, Italy has had a mini heat-wave, but this morning it’s quite cool. I check on the plants growing in my mini orto. There’s some more courgettes, young and tender that need to be picked and a couple of tomatoes have donned their red jackets, so they can come out of the plot, a couple of white onions are a good enough size to harvest . I notice that ants have taken up residence my cayenne plant and as I pick a couple of the orange chillies they dash across my fingers eager to protect. I’m not worried by this, it’s rural Italy and a few ants wont ruin my day. As I walk back to the house the iPod shuffles and the strains of Hungry like the Wolf, by Duran Duran drift out into the Italian countryside.
Back inside the kitchen with my collected bounty I set to, preparing it for storage. I chop it all up and add a couple of garlic cloves, I sweat the onions off and then add the courgettes followed by the chillies and tomatoes, last to hit the pot is the garlic. I add a little water and let it simmer away until the contents of the pan have softened. I don’t season with salt and pepper as I’m going to divide the mixture once cold and freeze it.
Now cold, the mixture is divided up into three portions and popped into the freezer and now I have a sofrito base for three pasta sauces that I can use when the season has ended. A few minutes in the morning will save me a few euros in winter time, and the memory of a summer morning will be released into the saucepan.