5 years ago I would have told you that I spent my long weekend skiing, or ice climbing, or skiing to an ice climb...you get the picture. This weekend, I cooked, read an entire book, cooked, ate, and OK I did go for a run so I'm not a complete shut in.
I made scratch marinara sauce. This is one of those foods that I could probably eat in some way in a meal every day of the week if allowed.
I started with 1 quart and 1 pint of canned tomatoes from last year's garden. You could of course use the equivalent amount of store bought canned tomatoes.
Then I chopped 1 white onion and 3 cloves of garlic and placed them into a pan with olive oil already hot on medium heat. I cooked these until they were soft.
Then I emptied both jars of tomatoes on the blender for a quick pulse to break them up then poured the tomatoes in with 2 bay leaves and a sprig of thyme.
I let this cook on a simmer for 20 minutes until a little thickened then fished out the thyme and bay leaves and add a palm full of chopped parsley.
Stir this in, add salt and pepper to taste, and that's it. This makes a bright, yummy marinara that can be dressed up with additional veggies or...
Made into spinach mushroom lasagna
Or just sauce up some spaghetti and eat it up.
Some home made focaccia bread for mopping up sauce would be nice. You wouldn't want to leave any behind after all.
Want the specifics on these recipes? Drop me a line and I'll get them posted.
Happy eating.
-JG
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