One of the nice things that happens at the beginning of the school year is the Teachers’ Day that I spoke of in “Lady in Red.” In addition to the show, the school gives each teacher a gift or two. These vary from year to year, probably depending on which private or government entity decides to provide the items.
These gifts are for the Chinese teachers only because (1) their salaries are much lower than those of the 60 foreign teachers, and (2) the foreign teachers are hired by and paid through a separate company.
I am the only exception. I was hired directly by the school, and thus I receive, probably mostly as a courtesy, most of the special privileges the Chinese teachers receive (food card, gifts, etc.). This year each of us received a box of tomatoes and 5 dozen eggs.
After having a couple Greek salads, I decided I needed to do something more long-lasting to (with?) the tomatoes. I’m not sure what everyone else did, but I know that many teachers gave the bulk of their tomatoes to friends. As almost all my friends are other teachers, I didn’t really have that exit strategy.
The answer? Tomato sauce that could be frozen. I boiled the tomatoes in batches for a minute, then plunged them into ice water,…
…transferring the cooled tomatoes to my pottery pot.
All the tomatoes I’ve had in China are meatier than those I’ve had in America, except for heirlooms. I peeled them and cut them up.
When I was a little boy, I had an aversion for seeds. I think I still do. It started with tomatoes with their seeds embalmed in that gelatinous crud, so I ate no tomatoes when I was young. This aversion spread to eggplant for the same reason, as well as to watermelon, which, to this day, I don’t eat much of. For this reason, whenever I use tomatoes in cooking, whether raw or cooked, I take out the seeds and the gelatinous crud. This results in better Greek salads and better tomato sauce that lacks those unaesthetic seeds. It takes at least three times as long to cut up the tomatoes, though.
I then simmered the seedless, peeled tomato fruit in a pot for 2 hours with some Italian herbs, garlic, and a little olive oil. (I hope Italy forgives me, but I prefer Greek olive oil.)
The work counter started off clean enough,…
…but ended up like this.
After hours of work (that ended at 1:30 a.m., incidentally), I had 4 medium jars of sauce.
Not much to show for all that work.
Now the task was to find room in my fridge, an ordeal that you should not underestimate.
The next day I had a little tri-color penne with half a jar of sauce, and it was indeed delicious.
I love homemade tomato sauce – at least I love mine and my brothers.
I put the other half jar of sauce into a smaller jar, envisioning an easier time of squeezing into the mess inside the fridge. I was wrong.
I REALLY hated to lose that sauce, considering how much effort went into producing it.
Sadly, the crowded-fridge damage was not limited to tomato sauce. A large bottle of oyster sauce came rolling out as I was looking for some olives that I was sure I had in there…somewhere.
That took be 30 minutes to clean up. One thing for certain: the glass jars in China shatter into a billion tiny pieces when dropped on hard tile.
Tragedies come in threes, or so I’m told. The third happened this morning when I dropped my frying pan.
Now THERE’S a gap that took a lot less than 18 minutes.
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