Cycle 4 – Item 149

3 (Mon) June 2013

Paprika Pasta in Roast Tomato Sauce

2.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with the Family, Nanny 8

I had tomatoes, so I made tomato sauce.  A week ago, our nanny’s friend had sent us a box full of them from a farm somewhere.  We’d managed to eat about half, but the rest were beginning to go soft, requiring urgent action.  Because Korean tomatoes are more watery and less sweet, however, I roasted them in the oven to concentrate the flavors.  I also tossed in a couple red paprikas for additional flavor, and to reflect the pasta.  Even then, even with loads of aromatics and herbs, the sauce still turned out a bit bland; not too bad, though, for something made completely from scratch.

(See also GLOBAL FOOD GLOSSARY)