Lent 2013 Challenge Day 11-12: Getting saucy
February 25, 2013 Leave a comment
1:49:25. That, my friends, is the amount of time we devoted to food prep this weekend. Scary? Be not afraid! In the time above, I made two batches of bagels, a double batch of sauce, did the dishes, made and ate breakfast, and did my hair and makeup.
I made the bagels using this recipe, only making them 12 to a batch, rather than 8. My sauce, however, has been perfected recently, and I’m happy to share the results here.
Mrs. Mackerelsnapper’s Tomato Sauce (total prep time: 20 minutes)
2 onions, chopped
2 medium green peppers, chopped
2 T olive oil
1 c red wine
1 T minced garlic
1 tsp each salt, oregano, basil, parsley, and thyme
1/2 tsp black pepper
2 large (48oz? 36? sorry, I forgot!) cans of tomato puree, sauce, or crushed tomatoes
2 bay leaves
In a large, heavy skillet, cook onions and greed peppers in olive oil over medium-high heat until tender and just starting to brown. Add wine, garlic, and seasonings to pan and let simmer about 3 minutes. Pour into a slow cooker and stir in tomato. Add bay leaves. Heat on low 4-5 hours (more if you need to be out of the house longer). Remove bay leaves. If you have a stick blender, blend until smooth. Pour into containers and refrigerate until needed.
Or, make bagel pizzas: