Saturday, February 16, 2008

Tomato Sauce

I've been taunted by the 28-ounce can of peeled, whole plum tomatoes on my shelf for almost a year. I purchased a few after reading Superfoods last year (good book!) and made soup with most of them, but none of the recipes I have selected since required non-diced canned tomatoes.

Hungover and tired, I decided I really wanted spaghetti and somehow my fuzzy thought process remembered seeing this recipe for Tomato Sauce on one of my favorite food blogs. It was an excellent rediscovery that made for a tasty, easy dinner.

It wasn't so good that I will stop buying pre-made spaghetti sauce, but I will make it again one day I'm sure.

P.S. Save the onions and eat them. Yum. They were almost better than the sauce.

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