Thursday, October 23, 2008

Marinara Sauce

From scratch. Mmmmmmmmmmmmmmmmmmmmmmmmm...

Also from garlic, tomatoes, onions, garlic, celery, herbs, garlic, spices, mushrooms.

Did I mention garlic?

Three days, it takes.

Dinner at eight on Saturday.

UPDATE: (Friday noonish) Driving me crazy, it is. It's amazing, though -- it really is possible to take a bushel and a peck of fresh tomatoes and condense them all into two or three gallons of yummable, nommable flava!

UPPERDATE: (Saturday afternoon) When it's thick enough (without your having used a thickening agent) that a spoon will stand up in the kettle without leaning over, it's almost ready. One last dose of herbs, one or two last heads of garlic (yes, heads, not cloves), a couple more hours for the flavors to marry, and then one final ingredient -- a square of unsweetened baker's chocolate.

UPPESTDATE: (Saturday evening) Al dente pasta, crusty bread, twizzling fork, bib, Firefly on the DVD player. Ready? This won't take long...

...did it?


Blogger JeanC said...

Hmmmmmmm! I think we might have enough cash stashed in the piggy bank to get us gas to get up there :D

Friday, October 24, 2008 2:59:00 PM  
Blogger Chimera said...


If yaz makez it, yaz don't even hasta bring the wine!!!

Friday, October 24, 2008 5:01:00 PM  
Blogger dez said...

I tried a recipe once that was very similar, though I tend to emphasize the peppers more than the garlic, and I added a few drops of wild honey instead of tchocolatl. Tossed a handful of raisins in, to boot.

I LOVE the varieties of organically grown peppers I can get from the local co-op. Sweet green bell and banana peppers to Anaheims and Mariachis to Serrano Red Chilis and (my favorites) Jalapenos.

Saturday, October 25, 2008 5:49:00 PM  

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