It's summer. Sometimes eating a big steaming bowl of pasta in the summer doesn't sound so good.
Especially when it's 106°.
Like it is here.
But what if you could have some swuass that's light?
Just enough to cover your weirdly shaped pasta but not overly-hearty?
That's the ticket I say!
Ingredients:
1 medium yellow onion, chopped
1 tbsp. chopped garlic (I used two large cloves)
2 tbsp. olive oil
6 cups of chopped tomatoes (or fill up your 2 cup Pyrex measuring cup 3 times)
1 tsp. of salt
How to:
Heat up a large stock pot and add olive oil. Add chopped onions and garlic, and saute until the onions start to become translucent. Add tomatoes and cook at a low to medium temperature, stirring frequently until the tomatoes cook down (I also use my wooden spoon to smash the tomatoes against the sides of the pot, speeding up the process). Once the tomatoes are cooked down, pour everything into the blender and blend until smooth. Stir in salt to taste. Eat now or freeze for later.
Enjoy!
P.S. I'll have to share the recipe for those there turkey zucchini meatballs someday too!
2 tbsp. dry sherry (or any other wine of your choosing, white or red)
8 cups of tomatoes, chopped (any type you choose)
8 oz. quality mushrooms (of your choosing, about 10 mushrooms)
1/2 tbsp. Italian seasoning
How to:
Prepare all ingredients as noted.
Set aside a small amount of the chopped onions & minced garlic.
Heat a large saucepan to medium heat and add 3 tbsp. of olive oil. Add onions, garlic (other than the small bit you set aside) and saute for 2-3 minutes.
Add dry sherry (or wine of choice), then add the sliced white mushrooms (leave your premium mushrooms for later) and continue to saute for about 4 minutes or until mushrooms begin to cook through.
Add chopped tomatoes. Continue to saute, stirring occasionally and smashing the tomatoes against the side of your pot with a wooden spoon.
Once the tomatoes are cooked down, dump the entire mixture into your blender and blend into a smooth sauce.
Meanwhile, add an additional 2 tbsp. of olive oil to your still warm pan, along with your set aside onions and garlic and premium mushrooms. Saute until mushrooms are cooked through.
When done, add the sauce mixture back to the pot with sauteed premium mushrooms and stir.
Add 1/2 tbsp of Italian seasoning.
Presto. You're done. Enjoy over your favorite cooked pasta.
**I've shared this recipe at the following sites - follow the links for more great and tasty recipe ideas.
Circa late 90's when I was working for a very big military insurance company, we got new computers. For some time there was a debate over whether or not we would get "the Internet" at our work stations. I say "the Internet" in quotations because back then it was new and curious. They were worried we would waste our work time "surfing the web". Us? No! Of course not.
Riiighhht.
One of the first videos I ever got was of Super Greg Da Numba One.
Super Greg is of course Sacha Baron Cohen of Ali G & Borat fame.
But back then, nobody knew who he was unless you knew Super Greg.
The original video that I saw had awesomeness of him posing by his rad red sedan...
