This summer was a busy one: newish baby, going back to work, packing, renovating, moving, unpacking, not sleeping. :) Even so, I forced myself to also do some fun things so I didn’t get burned out. I managed to get to the beach once (yay!) and celebrated two of my best friends getting married. I also explored our new town by taking walks in the local park, joined a local women’s group, started a play group with some lovely women I met after having Cole, and took some cooking classes.
I’m pretty confident in the kitchen but seeing other techniques is fun for me. (A perfectly relaxing day to me is reading design magazines while binge watching The Barefoot Contessa.) Last month I took a pasta making class and an Italian sauce making class and learned so much. I just have to find my kitchenaid mixer in the pile of boxes in the basement and buy this attachment and I’ll be making my own pasta in no time!
Here is a delicious and fresh tomato sauce recipe we learned:
Prep time: 15 minuets
Cooking time: 75 minutes
- Can whole peeled italian plum tomatoes (2 p0unds)
- 1 medium yellow onion, sliced
- 4 table spoons olive oil (not EVOO. I just realized I love this taste so much better)
- 1 tsp sugar
- 4 fresh bay leaves
- fresh basil
Warm the olive oil and add bay leaves. Add the sliced onions and cook for 10 minutes on medium heat. Bring the onion to caramel color then add the tomato, sugar, and simmer for 60 minutes. For best results cook at least 60 minutes. Let the sauce cool for 20 minutes and blend the sauce in a blender or run through food mill. Ass salt and fresh chopped basil and refrigerate for 24 hours. Enjoy!
Did you know there’s a difference between tomato and marinara sauce? The base of tomato sauce is sauteed onions, where marinara sauce is a based of sauteed garlic. Interesting, right?