Top with grated Parmesan cheese, if desired. Serve a portion of cooked spaghetti noodles with a generous portion of the sauce. A few cups of flour and a couple of eggs from our hens is all it takes – that and a teeny bit of elbow grease. We make our pasta homemade – which takes just as much time as waiting for boxed pasta to cook. Once the sauce has had time to simmer and is seasoned to your liking, cook up some spaghetti noodles al dente. Sometimes, I'll make this sauce in the morning and allow it to simmer all day. Why, you ask (I love it when you ask questions, I truly do) Paste. If using canned tomatoes, this step isn't necessary, but it does allow time for the flavors to mingle. First off, you can use any tomato, but truly, paste tomatoes are the best for making sauces. It's your sauce – make it taste like it!Īllow the sauce to simmer for 2-3 hours – this will give water in the tomatoes time to evaporate and condense the flavor into a sort of heavenly, rich sauce. It's important that all of these ingredients be added to taste so take the time to taste your sauce and season accordingly. Lastly, add in the tomato paste, salt and pepper, and rapadura or maple syrup to taste. I just like a smoother sauce, but whatever floats your boat. Another option would be to blanch, peel, and then add the tomatoes in whole (thus preventing the tomato-skin from rolling up). Again, totally used the Vitamix for this. posted by divas can cook on (updated Jul 8, 2022) 11 comments ». Puree the fresh or frozen tomatoes until smooth. Then, add in the oregano, rosemary, and bay leaves. Saute the shallot and garlic until soft and fragrant (about five minutes). Vitamix, my love for you knows no bounds. Into the same dutch oven, add the tablespoons of olive oil and the minced shallot and garlic. (And that's a fact).īrown the meat in a large Dutch oven. (It doesn't get any better than shopping in your own freezer).Īnd thus was born of the garden and the pasture the most beautiful spaghetti. I quickly grabbed a few pounds of grass fed ground beef and headed towards the kitchen. They still had their beautiful summer, ruby shade and held true to their orb shape – though slightly frosty. All bright eyed and bushy tailed – well, in the sense that a frozen tomato can be bright eyed. Booya, baby.Īnd speaking of preserved foods, the other day, when I opened the chest freezer, there they were. We've slowly been munching away on our goodies all winter long and though we still have a long way to go in our preserving journey, I'm still pleased that we're able to use up what we grew ourselves. Getting to open up the pantry to jars of canned pears, peaches, pickles, salsa, preserves, and produce is an amazingly wonderful feeling. Though in the middle of August when you're elbow deep in garden produce you may disagree with me, I could easily argue that preserving food is one of the most rewarding experiences one can have.
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