Pomodori San Marzano, an Italian plum tomato. Never make sauce with eating tomatoes. They do not contain enough pulp and have too many seeds.

I found 35 wide mouth quart mason jars. I washed them and counted out new dome lids. On Saturday I bought two bushels of Italian plum tomatoes. I washed all the stock pots and the tools. Ready to begin the hard stuff now.

I plan three sauces today:

1: (Pasta Sauce #1) An Emilio Romagna sauce based on the Bolognese sauce. It was one I made about six years ago in Long Beach and was a real hit. It includes carrots, celery and red wine.

2: (Pasta Sauce #2) A salsa alla Modena, which must contain lots of Balsamic vinegar in the sauce. I made a version a few years ago and loved it.

3: (Chili Sauce) A chili sauce for chili lovers. It will contain lots of Sandia New Mexico hot green chilis. I won't dare give many of these jars to relatives here, most of whom don't enjoy heat on the tonsils. I am not fond of pedestrian chili that doesn't contain heat.

Here is the first phase of making the sauces:

Act I, Scene I... The chef showers, scours his hands and dons old clean clothing, including a red shirt and a headband.

Act I, Scene II... Wash jars and put aside. Wash everything else, including cutting board, pots and lids, blender and food mill, knives and stirring spoons.

Act I, Scene III... Make a pot of coffee and take a break whilst everything dries. Plan Act II while relaxing.

I will post photos later.