Prior to virus life, I was gifted several tomatoes that would otherwise have gone to waste.
Seeing as how I’m am not a huge tomato eater, I decided they would be best used to make homemade spaghetti sauce.
Now, I don’t really know how to make homemade spaghetti sauce…but not knowing how to do things rarely stops me from doing anything. So, I combined information from google with some of my own, “Yeah, that sounds good.”
- I boiled some water
2. I placed the whole tomatoes in the boiling water for 3-4 minutes
3. I transferred the whole tomatoes from the boiling water to an ice bath in my sink I had prepared ahead of time. I left them in the ice water for another 4-5 minutes
4. I peeled the whole tomatoes then chopped them into 8ths
5. I sautéed half a white onion, 1 tsp of salt, and 1 tsp of minced garlic in 3 Tbsp of olive oil until the onions were soft
6. I added the cut tomatoes, 1 tsp of oregano, 1 tsp of basil, and mixed everything together. I let it cook covered and over medium heat until the sauce was the consistency I wanted–maybe 30 minutes. Sorry, I didn’t time it. But stir it every so often and see if it looks right
7. Finally, I poured it over some whole wheat spaghetti noodles and I swear, it’s the best sauce I’ve ever had EXCEPT for pretty much every dish I’ve had in Italy. Not sure I could ever recreate that!
As for today, I did some work then managed to get outside for a walk in the fresh air. It felt really, really good. If you’re not under house arrest yet…please think about going outside for a little movement. Your body will thank you. So will your mind.
