What I made today

Fresh tomato sauce:
Slice two whole heirloom tomatoes in half and put them in a pan. Put the pan on the fire.
Let the tomatoes cook in their own fluids for about twenty minutes.
When they get softer, add olive oil, basil, garlic, pepper and salt.
Wait another thirty minutes or until the mixture becomes a fluid mass of deliciousness.

Yes, I am aware that this might be easier to do than boiling or frying an egg. And yes, I happen to be very good at boiling and frying eggs.
But it was Sunday night, the end of May, and it was time for something new.