I did it!!  Last week, I met with 2 of the greatest people, Stephanie Blank and Judi Herrmann, of Herrmann Advertising.  They are pushing me, kicking and screaming, into the 21st century.  I’m learning how to manipulate my own web site finally, so that I can write about and show pictures of all my goodies.  I’m going to have a Facebook link!  I’m going to Tweet!  Check out the free Twitter 101 classes that Judi is offering by contacting michael@herrmann.com.  I’m sure there are plenty of people in the same lame boat as me…

In the meantime, here is the best fresh tomato sauce recipe:

1 1/4 pounds ripe medium tomatoes

2/3 cup freshly grated Pecorino Romano cheese (about 2 1/2 ounces)

2 scallions, cut into 2 – inch pieces

1 jalapeno, seeded and coarsely chopped

1 tablespoon tomato paste

1 1/2 teaspoons whole marjoram leaves

1/4 cup evoo

Salt and ground pepper

Work over a strainer set over a bowl, remove the tomato seeds from the tomatoes – just use your hands.  Then, use a wooden spoon, press down on the seeds to extract as much juice as possible. Discard the seeds and reserve 1/4 cup of the juice.  Cut the tomatoes into chunks.

In a food processor, combine one-quarter of the tomatoes with the tomato juice, cheese, scallions, jalapeno, tomato paste and marjoram.  Add the remaining tomatoes and pulse until coarsely chopped; the sauce should be chunky.  Transfer the sauce to a bowl, stir in the oil and season with salt and pepper.

SO EASY AND GOOD!  Makes about 2 1/2 cups.  You can put this on crostini, pasta, grilled shrimp or grilled chicken, veggies – Anything!