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A batch of sauce is set aside to cool after the addition of the basil. (Beth Rickers/Daily Globe)

Getting sauced: Simple sauce preserves flavors of late summer

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My Italian grandmother would be proud of me. Well, I imagine she would be proud of me if I had an Italian grandmother.

Since my heritage is mostly German with a bit of British Isles thrown in, tomato sauce does not run through my veins. When I set out to make Italian-style tomato sauce from scratch, I had to start with the basics.


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Beth Rickers
Beth Rickers is the veteran in the newspaper staff with 25 years as the Daily Globe's Features Editor. Interests include cooking, traveling and beer tasting and making with her home-brewing husband, Bryan. She writes an Area Voices blog called Lagniappe, which is a Creole term that means "a little something extra." It can be found at  
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