I mean, you could make tons of other things too, or give them away (both of which I have been doing a lot of lately), but this week I decided to make sauce.
And, since I finally remembered to take pictures of what I made, I decided to post them on here.
So, without further ado, here's my sauce, made with fresh tomatoes, basil and zucchini from my gardens.
This one is real easy!
All I did was cut everything up, toss it all in a roasting pan with some onion, a little olive oil, salt, pepper, garlic and oregano, then roast it all at 425* for about an hour and a half.
I used both red and yellow tomatoes, as well as both green and purple basil.
And I added half of a zucchini, just because I had it in the fridge.
Aren't these veggies so pretty!!!
Into the oven they went. Every half hour I stirred them, then popped them back in.
After about an hour and a half I pulled the veggies out, and got to breaking them down with my hand blender.If you don't have one, you can use a regular blender, but you;ll have to do it carefully, and in small batches.
Oh, and some people like to strain out all the peels and seeds and chunks, but I like to blend it all up. Gives the sauce a nice thickness and great flavor.
When it was all blended, it looked like this. Now, you may be thinking "that looks kinda orange-y", but remember... I used a Lot of yellow tomatoes. So, that explains it.
Now, I decided to start this project on a Monday night after work and after picking all these from the garden, so by the time I was done blending, I was tired. So I packed the hot sauce into a casserole dish, covered it, and put it in the fridge. Figured I'd finish it the next night...
Well, the next night came, and I decided to make a meat sauce out of it. So, I tossed some hamburg and Italian sausage in a pan...
...broke it all up into small crumbles while it cooked...
...then added the sauce to it once it was done.
Next, I let that cook over medium heat for about an hour so that it would thicken a little more. I also added a little more salt, pepper and garlic until it tasted just right.
Oh, and please note: if you make sauce like this, from fresh tomatoes, the longer you let it simmer, the thicker and darker and yummier it will get.
When it was ready, I just tossed it onto some pasta, sprinkled a little fresh grated cheese on top, and Voila!
Dinner.
Delicious!
See you soon... xoxo
