Thursday, April 22

Pasta for the heart

Dinner tonight was lovely. I finally went grocery shopping today (for the first time in a while... we have been deprived of fresh foods!) and stocked up on some essentials: onions, garlic, mushrooms, etc.

So tonight for dinner, we had pasta with a homemade tomato sauce, topped with sauteed mushrooms. One of my favorite things, is fresh tomatoes, in the summer. But summer is not quite here yet, and fresh tomatoes will have to wait. But in the mean time, I am lucky to enjoy my mom's canned tomatoes. Last year (and just about every year) she canned a bunch of my grandpa's tomatoes. Canning is a great way to preserve food! Stay tuned for a future post about canning.

Here is my recipe for homemade tomato sauce:
Homemade Pasta Sauce
2 tablespoons of butter
1 large red onion
2 cloves of garlic
4 whole tomatoes, canned plus juice
Oregano, basil, salt and pepper to taste

1. In a large sauce pan, melt butter. Chop onion and saute in melted butter, until the onions are semi-transparent. Chop garlic and add to the sauce pan. Crush tomatoes and juice with the back of a fork, in a large mixing bowl. Add to the sauce pan, and cook until the juice begins to thicken.

2. When vegetables are thickened, remove from stove, and transfer to the large mixing bowl. Using an immersion blender, puree the vegetables into a thick sauce. Add herbs and salt and pepper to taste.

This sauce can be used over any pasta of your choice. Pat and I ate it over sprouted whole wheat pasta, with some chopped, sauteed mushrooms! So tasty
Hope you enjoyed!

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