Anyhoo, I told Lorelei that we would watch a movie and have spaghetti dinner last night. We had had a long and very busy weekend with pumpkin carving, Halloween parties and Halloween, of course, so we needed a relaxing evening just the two of us. One major hiccough; I realized when we got home that I didn't have any pasta sauce. (Shit!)
After rooting around in the cupboard looking for the damned jar of sauce that I just knew I had (which of course I didn’t) I realized that I did have some just-cooked tomatoes in the fridge.
Long story short about the tomatoes: a friend gave me these gorgeous tomatoes almost a month ago. They sat on my kitchen table lookin’ perty for a while, but then I realized that I had better do something with them or they would go to waste (See Annie, I do think about it…). I decided to blanch them and take the skins off with the intention of cooking them within a day or two. That was last week. Oy! So AGAIN, trying not to waste them, I put the skinless tomatoes in the slow cooker Monday morning and let them stew all day. When I got home, I put them in a jar and thought nothing of them… until now.
“HA!” I thought, “Well, here goes nothin’.”
So I set off to making homemade tomato sauce.
I'm sure that there are a million recipes out there for homemade tomato sauce, none of which I have ever looked at, but I'm pretty stinkin' happy with how tonight's dinner turned out.
So here's what I did: (an ingredients list and simple instructions are below)
In a saucepan over medium-high heat, I heated some olive oil and threw in some leftover chopped shallot that I found in the fridge from Saturday’s pumpkin carving party. I scrounged up a garlic clove, smashed it, and threw it in the pot. Next, a squirt each of tomato paste and anchovy paste. I stirred all of that for about five minutes then added in my tomatoes. I tossed in five fingers full of salt and added some ground pepper, some basil and oregano from my herb pots, gave it a stir and then set the burner to medium-low.
Stir, stir, stir.
Double, double toil and trouble; Fire burn, and caldron bubble. 2 WITCH. Fillet of a fenny snake, In the caldron boil and bake… (I often quote Shakespeare when I cook.)
After about 20 minutes of simmering, I buzzed the sauce up with my immersion blender (my Braun Hand Blender that I bought from an infomercial years ago, Ha!) and it was ready! I tossed in some spaghetti and topped it with grated Parmesan. Easy!!
The review came in from Lorelei as this, “Mmm! Yum mom. Thank you.”
It was absolutely my pleasure.
2 tbsp Olive oil in a saucepan
1 shallot chopped
1 garlic clove chopped
1 tbsp anchovy paste
2 tbsp tomato paste
2 cups stewed tomatoes
2 tsp kosher salt
1 tsp ground black pepper
1 tsp oregano
1 tsp basil
Grated Parmesan for garnish.
Sautee the shallots, garlic, tomato paste and anchovy paste for a minute or so over med-high heat. Add stewed tomatoes, either those that you’ve made yourself or from a can, add salt and pepper, simmer for 20 minutes or so, blend (either with an immersion blender or a standard blender) and serve with spaghetti and lots of grated Parmesan.