Recipe: Squeak's Red Sauce

Now, my recipes are always a general guideline of ingredients for different foodstuffs. I hate measuring more than anything, but then there are people, like my mother, who need to follow a recipe down to the very granules of salt. My recipes are estimates of what I use when making each yummy concoction.

Cooking is really my down-time. Cooking dinner is my favorite thing to do every day- it's relaxing. So, when I make something in which there is a decent amount of prep and cycling of dishes, I am totally in the zone.

Last night, I made Eggplant Parmigiana from scratch, including the sauce. And here's how I did it:

-1 large 28 oz can of crushed tomato (I used with basil, but plain is fine and preferred)
-1 large 28 oz can of diced tomato (this was plain and preferred)
-1 medium sweet onion (vidalia works too) diced
-8 to 10 good sized cloves of garlic chopped(I absolutely LOVE garlic, so this can be changed depending upon your taste, but I don't recommend using less than 6)
-1 tbsp olive oil
-herbs to taste (I used a bunch of fresh basil, thyme and parsley from my garden, but dried works too)

In a large pot, add olive oil and onion; cook over medium heat until soft and translucent. (I use this cooking time as an opportunity to chop my garlic)

One the onion is cooked, add garlic and cook for about 5 minutes. You do NOT want the garlic to brown as this can add a bitter taste, so you may need to adjust your stove's heat accordingly.

Once the garlic and onion are cooked, add the can of crushed tomatoes and stir in.

Drain the can of diced tomatoes and add to the other ingredients and stir in.

Add your herbs to taste- make sure your basil and parsley is chopped if using fresh herbs.

Turn the heat down to low, cover the pot and cook for a minimum of 10 minutes, the longer the better.

From start to finish (with the minimum cooking time) this should take about 35 minutes tops. It also freezes very well. Just make sure you let the sauce cool to room temperature before putting it in a freezer bag and sticking it in. (I say this as a reminder to myself as well as my impatience has cost me in the past)

This is a very simple and basic recipe and I've done variations to it where I've added white wine or vodka along with a bit of cream for a delicious pink sauce; I've used just diced tomatoes and no crushed tomatoes which makes a light almost marinara sauce; I've added grated Parmigiana and Romano cheese; you can add mushrooms and peppers; I've roasted garlic and added that to the sauce as well (which adds some nice dimension to the sauce)

Today is Monday.

Monday. Sounds like a day that references money... which, it could in fact be a reference to money as most people begin their work week on Monday.

Letter to the seasons

Summer,

I'm sad to see you go. We had some good times together these past few months, although some of our plans were cancelled. Looking forward to your sister Autumn's visit, she's so beautiful and smells delicious. Don't say anything to Winter though, she always shows up uninvited and overstays her welcome, perhaps if she doesn't hear anything she'll forget to come around. Tell Spring I send my best!

Until next year,
Love,
Me.