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Hello old friends, I want to apologize for the lack of blogging — I have been on vacation. Today’s subject is Toby’s pasta sauce. Toby, who is slightly famous around these parts, makes a killer tomato sauce. He has been perfecting this for about a decade now and it just keeps getting better. He starts with a mirepoix, which is a french name for a combination of minced onions, celery and carrots (he doesn’t it call it this, but this seems to be what it is). He sautes this in olive oil, and then adds canned tomatoes. While letting the tomatoes reduce into a perfect sauce, he gets creative. One of his signature tricks is adding a large piece of the rind of parmesan cheese. I happen to have some marinated artichoke hearts that have been ground up in my fridge, so he adds that. And at the end, he adds some prosciuotto and fresh basil. He may add some other things to this sauce as well, I am not quite sure. Whatever he adds, his sauce is consistently some of the best damn sauce around.