Of course this post is about food!  I’ve finally done something this past week that seemed so out of reach and awe-inspiring when I heard others talk about it.

“You mean you make your own tomato sauce/spaghetti sauce?”

I was always so impressed with it.  That means they took the time, energy, and had the know-how to make something truly delicious.  And generational.  And empowering.  At the time when I would make such comments, it was so much easier to buy a cheap can or jar of sauce and be on about my life.  But now?

I made tomato sauce last week…from tomatoes. It was a beautiful thing!  Excuse my excitement if this is old-hat to you.

I started by going to one of the local farmers’ markets and buying some organic tomatoes.  I even got a better deal because said farmer forgot to change the price of the tomatoes on the box from last week so I got them cheaper than he intended.   I did not have fresh herbs (trying to grow them!) so I did use dry and that’s ok. I used a combination of recipes and guides from the internet to help me out as well.  (Ok, I’ll admit it – I had to look up “blanching.”)

It was so much easier than I thought!  Granted, the labor at the beginning was a little time-consuming, but it was worth it.  The smell while it was cooking – oh my!  Even my hubby with the deficient sniffer (allergies) could smell it and it smelled divine.  The taste was so fresh and flavorful.

Jars and cans are now a thing of my past.  I did not even look back.  That love affair is over.

Here it is while it is still simmering on the stove.  I have a dream to be a great photographer one day, but alas, music and sound are all I can do.  (ie – sorry for the bad photos)

Homemade Tomato Sauce

Blanching, skinning, seeding, dicing…messy job, but it was great.  The other downside?  I got a migraine nearly instantly.  I found this fascinating because in the past it would take a few hours, when I used jarred sauce.  There is something in the “freshness” of it all that is a huge trigger.  Was it worth the taste?  Oh yes.  However, in the future I’ll only be able to eat it when all my other triggers for migraines are non-existent or minimal.

I’ll be eating lots of tomato sauce and noodles in Heaven.  Migraine-free.

The next recipe I wanted to share was from an online friend.  I’ve always been at a loss as to how to make something with zuchinnis (besides bread) and this recipe piqued my interest.  I made it.  It was easy.  And it was fabulous!!  I didn’t get any pictures, but that doesn’t matter.  It was so full of flavor from such basic ingredients.  It did not even need salt and pepper.  Loved it!  Here it is for you, complements to Heather Anne and her friend Sami…

Sami’s Baked Zucchini Gratin

1 medium onion, sliced thin

2 lbs zucchini, sliced thin

1 stick butter, melted and divided (1/4 cup and 1/4 cup)

2 cups shredded mozarella cheese

1/2 cup dry bread crumbs

1/4 cup Pamesan cheese

In a lightly greased 2 quart baking dish, layer onion and zucchini slices; drizzle with 1/4 cup melted butter. Sprinkle with mozarella cheese. Combine remaining butter, bread crumbs, and Parmesan cheese. Sprinkle crumb mixture evenly over the top. Bake at 350 degrees for 35-40 minutes or until zucchini is fork tender.

To sum up, I’m feeling so empowered by knowing the basics, especially for tomato sauce.  No more reading the ingredients of jarred sauce (or paying upwards of $7 for an organic jar!) to check for MSG or other preservaties or disagreeable ingredients.  And more ideas for zuchinni!

This is posted as a part of Fight Back Fridays.  Yes, I know its Saturday but better late than never!  I’m a great procrastinator that way.