the theology of making pizza sauce

Today I made pizza sauce.

I put two cups of organic grape tomatoes, two tablespoons tomato paste, two garlic cloves, salt, pepper, a pinch of sugar and italian seasoning into the blender and listened to the excited whir of ruby red flavor burst into a new thing.

I poured it into a saucepan and simmered it, uncovered until it thickened and intensified. The thickness of the sauce pushed back against the wooden bowl of the spoon as I stirred. And when I licked the spoon I caught traces of caramelization that that is both sweet and tart.

Tonight I will slather it on the homemade yeasted dough my mother has made and mound it with veggies and cheese. With a lovely romaine salad, it’s what’s for dinner.

I could have began this post with “I played with Godde today” or “today I tasted Godde” or  “today Godde fed me”.  Because using organic ingredients feels like and act of worship, honoring both creation and the Creator. Because cooking and feeding people is one of my spiritual practices. Because I find joy in creative acts. Because to taste food fresh from the earth, when I am mindful, is a sacrament.