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Posole
Just a photo tonight. Here’s a recipe, this is seriously easy to do. I used some pork left over from a secret project.
Stay tuned!
Mmm…sauteed tomato pizza sauce
Absolutely the last of the patio cherry tomatoes. Mrs J hauled the last container away today after harvesting what tomatoes that remained. We wanted to do something nice with the last batch. We had enjoyed the sauteed tomato and pasta dishes so much we decided to try the same process for a pizza sauce. We believe it worked.
Enjoy!
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A Quick Dinner

Busy doing chores and packing for my trip. What to do for dinner? Especially when I’m trying to deplete my refrigerator of fresh foods that will certainly go bad while I’m gone. How about a quick pasta dinner (sorry no pictures, did I mention I was busy packing)?
I put the pasta on to cook. Meanwhile I placed some cleaned baby spinach in a plastic colander, diced up a couple of tomatoes and pulled out some spices. I tossed the tomatoes with olive oil, garlic, basil, oregano, salt and pepper. When the pasta was ready, I drained it in a colander that I held over the spinach colander, wilting the spinach with the hot pasta water. I set the spinach aside and quickly rinsed the pasta with cool water. I drained the spinach well and then tossed the pasta, spinach and tomato mixture together. Toss with some Parmesan and dinner is served.
Mmm…pretty dinner
Meatballs, sauteed tomatoes with fresh oregano, garlic, basil, and thyme all tossed with rigatoni and sprinkled with Parmesan. Meatballs were garlic pork sausage, fennel seeds, fresh basil, Parmesan, bread crumbs, and an egg. Saute the tomatoes and herbs in the same pan you cooked the meatballs in, add some pasta water and a tablespoon of tomato paste.
Awesome Sauce [repost]
I’ve made some tomato sauces this summer that qualify for the label. I’m pretty sure I’ve mentioned this one before, and teased the recipe. It is pretty straightforward to make. Juice a bunch of tomatoes and start them boiling on the stove top. Now start adding stuff: The one I’m making today has a head of garlic in it, roughly minced. I brought in some fresh herbs from the patio garden, a good wad of basil, several sprigs of rosemary, and the same for thyme. We started some oregano but it died out early and we make do with store bought dried. There are two grated carrots in there, and a minced onion. A few ribs of celery diced finely. Salt and fresh ground back pepper, a few tablespoons of olive oil. I bet I’m forgetting something, but this will get you very close.
All that’s left to do is simmer the sauce down until it is thick enough to suit you. Today I started with about six quarts of juice. I’m not there yet, but I expect to jar one quart, or less. This stuff makes great pizza sauce. On pasta it is, well, awesome.
[Edit:] Made three pints.
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