Back in my chilhood, when everything was good, one of the first really good memories about food, I remembered that my dad and mom make me taste something that stuck with me all these years.

It started by digging a hole in the ground, like finding a treasure,  and carefully opening a bottle. It was the taste of sunshine, hinted with garlic, and bay leaves, transmuted into gold maybe?

A tradition that it is lost, that I am trying to revive.

Ok, first of all the disclaimer about this. This recipe can be dangerous, if you decide to do this please do it at your own risk. Bacteria, bugs, bad fermentation and food poisoning are real hazards with this!.

Back in the day people used to bury sauces, why?, there is no light and temperature it is quite stable in the ground, around 15 degrees C, unless you live in a thermally active area (eg: Rotorua), so it is a good environment for preservation. I remembered what I tasted was so good that I called my mom to get this recipe, posting it here as it is not lost forever, it is not made any more.

• Start by processing the tomatos, I have no idea how many kilograms of  tomato  per 750ml, I imagine something lile 2-4kgs.

• Split the tomatos in half, grab each half and squeeze it hard submerged in water, this is to remove some of the seeds and mostly water, and not end covered in tomato.

• Cut into pieces 1-2cm wide and sprincle curing salt (the rock or coarse salt ). This will kill bacteria, and drain water even more.

• Hang them to dry in a cheese cloth, in a dry, cool, dark place, with something to catch the dripping for about a day.

• Sterilize bottles and corks, champagne bottles with the wire cages to hold the cork are best. You need the cage for sure!

• Bottle the tomatos with garlic and bay leaves. Bang the bottle against a tea towel on the counter every now and then to remove any air, do not leave air, it is bad!. Top up with some cooking oil, cork and attach the cage. I have also covered the cage with 2 plastic bags with zip ties. This is to avoid the wire cage rotting in the ground.

• Bury the bottle, yes, bury it standing, the top of the bottle should at least be 20cm deep, so make sure you dig enough, this is to get the best isolation. Under a tree it is good way to remember the place, and shade is provided.

• Leave it for 6 months at least, my mom says it lasts from one year to the other.

• At the time of unbury be careful!!!!, use protective gear (gloves, face mask), there may be a lot of pressure built in the bottle, do the following outside. Leave the cage attached and try to release pressure using a thin knife on the side. Do not dare to uncork it as it was a champagne, due the viscosity of the sauce you may end up with nothing left in the bottle. If you see black garlic, do not eat! . Try a little bit, do not eat the lot the first time, this is to ensure it won’t make you sick (or have it tested) .