This weekend I didn't get too crazy, mostly because I was too busy, and I only made part of a meal. I made red sauce that I can eat over pasta or grains as well as in a sandwich (I am really enjoying having a meatless meatball sandwich every couple of weeks (yes, I buy the meatless meatballs)).
Although I could easily go out and buy a jar of red sauce, I prefer homemade for many reasons: homemade is healthier, less salty, tastes better, and I can add in more vegetables than any company trying to sell sauce in the U.S. would dare.
I stupidly didn't take pictures because for some reason I thought I already did a post on the sauce so unfortunately there will only be a recipe.
1/2 an onion
3 cloves of garlic (or more depending on personal taste)
2 medium squash (I prefer zucchini)
one 28 oz. can of crushed tomatoes
one 14 oz. can of crushed tomatoes
1 handful/ basket of mushrooms of your choice (I used these:
Image courtesy of 123RF
about 3 teaspoons of oregano
about 2 teaspoons of cumin
salt and pepper to taste
A splash of balsamic vinegar (about a tablespoon)
1. Prepare all of your ingredients. I chop both the vegetables and the mushrooms (which I HATE, but in this sauce they just add a nice density to it without being able to taste or really feel them, so if you don't like mushrooms you do not have to be afraid or leave them out). I finely chop everything so they are barely discernible in the sauce. This also gives the sauce a dense, but even texture.
2. On medium heat saute the onions in olive oil for about 2-3 minutes, until they start to become translucent.
3. Add the mushrooms, vegetables, and garlic. Saute until the squash/zucchini begin to cook, usually about 5 minutes)
4. Add both cans of tomatoes and the seasonings.
5. Let simmer until the vegetables are cooked all the way through.
6. Add a splash of balsamic vinegar to cut any bitterness from the tomatoes. A little bit makes a huge difference.
7. (optional) carefully use a blender or stick blender to pure your sauce. This technique is perfect for anyone who likes a smooth sauce.
I ate some and scooped the rest into jars I am reusing (so each jar is a single serving) before I put it in the freezer. Although it is slightly annoying to have so many little jars floating around our stuffed freezer, it is makes it possible to eat the sauce one serving at a time.
The next time I cook for the freezer I will make a full main dish. The hard part will be deciding what that should be.