"This is my father’s recipe," writes Eugenia Bone, "one I often serve to vegetarians, who almost always have an epiphany when they taste it on spaghetti." And not only does the sauce keep for other uses, covered in olive oil in the fridge, it gets better and better. The aromas of garlic and oregano are lured out, mingling with the nutty bits and perfuming the oil. Bone stuffs pork chops with it, stirs it into seafood stew, and spoons it on top of bruschetta. Sauce recipe adapted from <strong><a title="Amazon: Well-Preserved" href="http://www.amazon.com/Well-Preserved-Recipes-Techniques-Putting-Seasonal/dp/0307405249?tag=food52-20">Well-Preserved</a></strong> by Eugenia Bone (Clarkson Potter, 2009).

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