Best. Tomato sauce. Ever.

Well, at least I think it's the best! It's one of my own thrown-together creations. I've made it three times so far, and every time I have it, I crave it even more! It uses few ingredients, but it's incredibly flavorful. Since I don't measure things out when I make it, I'll just estimate:

Melissa's Madly Marvelous Mushroom Marinara (mmmmm.....)

1. Melt several tbsps of butter in a saucepan. Don't be stingy! If you're feeling fancy, add a splash of white wine.
2. Add about one chopped garlic clove and stir for a few seconds.
3. Add a carton of sliced portobello mushrooms. Sautee for several minutes.
4. Add one can of diced tomatoes. Or more, if you want to make a bigger batch.
5. Add tarragon. This is important. Not oregano, not basil. About a heaping tsp of tarragon.
6. Simmer over medium heat until the sauce has reduced a bit; maybe 25 minutes or so.
7. You shouldn't really need to add any salt because it's already really flavorful, but if you do, go easy.
8. Serve over pasta with some grated parmigiano-reggiano cheese. 

Buon appatito!*

*optional step 9: give me credit for the recipe when you make it! (Or blame... whichever!)

The Last Veggies

Saturday was Clean-Up Day at the Community Garden. Time to pull out the exhausted tomato plants and save seeds from the basil and marigold. The bed was all cleaned out, with the exception of the chives, oregano, and basil, which should come back next spring. I saved some OK looking green tomatoes to allow them to ripen indoors, along with two adorable (and yummy!) baby carrots. Yum! Can't wait for spring so I can start planting again!

Tomato Bumper Crop!

We've been blessed with a bumper crop of flavorful, juicy, bright red Roma tomatoes! Just look at this big heaping bowl.... wow! I'm going to have to freeze a ton of them so none of them go to waste. The other day I made a tomato soup in the slow cooker using my fresh tomatoes, and it was SO amazing! I know it's called "Winter Tomato Soup", but do yourself a favor and make it anyway, NOW! I might even make it again today! It's from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann. It's a great book!

Winter Tomato Soup

Serves 4   Setting and Time: LOW for 5 to 6 hours

1/2 cup (1 stick) of unsalted butter
1 large or 2 medium yellow onions, chopped
1 quart home-canned tomatoes or one 28-ounce can imported Italian whole or chopped plum tomatoes, with their juice [I just used what I thought was an equivalent-ish amount of my fresh tomatoes!]
1/2 cup dry vermouth or dry white wine
1 tablespoon sugar
1 heaping teaspoon dried tarragon
Sea salt to taste
Could sour cream for serving [I didn't use this, I just served it with some bread]

1. In a large skillet over medium heat, melt the butter. Add the onion and cook until golden, about 15 minutes, stirring often.
2. Combine the tomatoes, vermouth, sugar, and tarragon in the slow cooker; add the onion and butter. scraping out the pan. Cover and cook on LOW for 5-6 hours.
3. Puree in batches in a food processor or with a handheld immersion blender. If you don't like the seeds, push the soup through a strainer set over the slow cooker. Season with salt. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and top with a spoonful of cold sour cream.

If you make it, let me know! I guarantee you'll love it!