In Sault Ste. Marie, Ont., Shannon Proudfoot masters a home cooking technique that simmers on
Shannon Proudfoot with Maria Burgess, her high school French teacher and now a good friend. They are working in the garage 'tomato factory' in Sault Ste. Marie, Ont.The baloney-and-mustard-on-white-bread sandwiches in my school lunches were made with a lot of love. But when you’re surrounded by lunch boxes filled with crusty rolls, good cheese and home-cured salami, you feel hard done by.
At one point, she told me about “the tomato factory” she and her husband, Steve, set up in their garage at the end of every summer, with family and friends processing their own cases of tomatoes, just like the photos that always mesmerize and mystify me. I immediately asked if I could be an apprentice.
fresh basil, salt, pepper and a little sugar. We simmered it for two hours, stirring occasionally with a wooden spoon as long as a baseball bat, while the garage filled with an aroma that thrilled me for how it smelled just right – pure and bright, like something I never thought I’d be
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