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Pasta sauce

I stockpiled tomatoes so I could make some pasta sauce from garden goodies. I finally had enough, so last night I tried my hand at a new sauce recipe.

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Last year, all of my sauce was too watery. The new recipe was exactly the same. Soooo I took matter into my own hands. Instead of disregarding the peel and seeds, I separated the liquid and all the pulp. I then blended pulp in a food processor, seeds, peels and all.

With this new, thicker tomato concoction, I slowly added the tomato juice back on until the sauce reached a good consistency.

We had it for dinner tonight and it was delicious! I guess whatever works for me, huh?

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I got about 4 jars out of 8 lbs. of tomatoes, which seems crazy. But considering I couldn’t eat all 8 lbs of tomatoes myself and I didn’t want them to go to waste, it’s a great way to use them even for only 4 jars!

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Recipes

Tomato Basil Pasta

This was a fantastic weekend. I finally got back to crafting after more than a week of nothing! I am not sharing any projects tonight — no fair, I know– but I did want to share a super delicious recipe I made for dinner tonight. It is one of my favorites that my roommates used to make in college!

For dinner tonight, I made Tomato Basil Pasta. It takes about 20 minutes to make, max. Here’s what you’ll need:

  1. Spaghetti noodles
  2. Tomatoes (Ideally, cherry tomatoes, but any will do)
  3. Basil (fresh or dried)
  4. Shredded mozzarella cheese (You can also use brie — it’s so delicious, but we never have it on hand)
  5. Salt and Pepper
  6. Butter

The most important thing about the recipe is that everything is to taste. To start, cook your spaghetti noodles. While your noodles are a cookin’, quarter your cherry tomatoes and set aside. If you are using fresh basil, chop this up, too. I use A TON of basil and A TON of tomatoes in my pasta. A TON.

When your noodles are ready to go, drain and add 2 tbsp of butter. This will help keep your cheese from sticking to your noodles. You can also use olive oil if you prefer.

Add your tomatoes and your basil and mix your pasta. Add salt and pepper to taste.

When your pasta is all mixed up, add in your mozzarella cheese. For about four servings of pasta, I add about 1 cup of shredded cheese. But like I said, do it to taste!

Um yeah, that’s it! What I love about this pasta is that it is easy, quick, tastes delicious both hot and cold, and doesn’t have sauce! Sometimes I don’t want sauce on my pasta, geez!

Try it. Eat it. Love it. Tell me about it!

I plan on making Taco Soup this week, too. I’ll make sure I share that recipe, especially since it is getting chilly outside!

Hope you all had a great weekend.