Monday, February 29, 2016

Overnight tomato sauce

It is February 29.  I wonder what I did 4 years ago on this day, but I cannot remember. Our snow is long gone here in Maine, and this week will be warm. I am willing to take this demonstration of spring for the real thing.  Spring break is around the corner, and I feel I am going just to collapse and veg out for 2 weeks straight.

Yesterday were the Oscars, and I must admit I have not seen any of the nominated films nor the Oscars this year, thanks to being a Netflix & Hulu aficionado and satellite cutter. At least they streamed the SuperBowl, but not so much luck with the Oscars. I did buy a digital antenna, so maybe, next year I am back on track. I miss all those gut wrenching acceptance speeches and tears! And, I guess I have to see Spotlight, Mad Max and Leonardo. Or at least Spotlight.

A few days ago I made my own props.

props

On Sunday,  I had enough time to both make pasta and a tomato sauce from scratch. The tomato sauce cooked for a few hours, not overnight, but it could probably be made in the slow cooker overnight. I just like the name ‘overnight tomato sauce’.

I find it difficult to get a tomato sauce just right, sometimes it does not come out well at all. No flavor, or not really good, or too acidic. This one worked really well, and I think it was mostly due to the types of tomatoes I used and heavy helping of Trader Joe’s red pepper eggplant dip.

home_made_fettucini_2

For the pasta, I tried out the fettucini attachment. It came out really well, similar to all the other times I made pasta in the Philips pasta maker. Thick, fat, wide noodles.

home_made_fettucini_4

with some Mache salad and the home-made pasta sauce it was a perfect Sunday dinner.

Overnight tomato sauce

  1. In a large, heavy bottom pot, heat the olive oil and fry the onions first. Once translucent, add the carrots and garlic and fry for just a minute.
  2. Blend the 3 cans of tomatoes in a food processor and add to the pot.
  3. Stir, and add the red pepper spread, and rosemary.
  4. Bring to a bubble, and then reduce the heat and cook for 2h on low heat. A third of the liquid should evaporate for a thick sauce.
  5. Add the dark agave nectar at the end. Stir and serve.

Slow cooker version:

  1. In a frying pan, heat the olive oil and fry the onions first. Once translucent, add the carrots and garlic and fry for just a minute. Turn off the heat.
  2. Blend the 3 cans of tomatoes in a food processor and add to the slow cooker.
  3. Add in the red pepper spread, rosemary, and fried onions.
  4. Cook on low overnight.
  5. Add the dark agave nectar at the end. Stir and serve.

home_made_fettucini_1

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