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Sunday night casserole & tomato sauce

Posted by Jeanne on September 20, 2009

Not together.

The casserole is from page 187 of this book.  Not much to look at, but really tasty.

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See?  How much more beige can you get?

And I made tomato sauce – it’s from the Staff Lasagne recipe in this book – with a bunch of tomatoes from our garden.

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Chopping flurry!  Like on Iron Chef!

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Basically, you cook onions and garlic in olive oil until soft, and add some tomato paste and cook for 10 minutes.  Then you add chopped tomatoes and simmer for a couple of hours over low heat.  Finish it with some fresh basil and oregano, and that’s it.

My crappy camera is unable to convey how awesome this sauce is.

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It’s a little pale because I used so many yellow tomatoes.  But this sauce makes jarred tomato sauce taste like ketchup – it’s really pure and tomato-y, not sweet.

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2 Responses to “Sunday night casserole & tomato sauce”

  1. Naomi said

    Well I THOUGHT about making my own tomato sauce yesterday…I guess that is the difference between you & me! And the casserole was OK? Relief! (Please send me the weird Finnish recipe. And let me know how YOUR biryani turns out!)

    • Jeanne said

      She introduces “Beef Casseroles” by talking about church cookbooks. And then there is a Finnish cabbage casserole that is also called Kaalilaatikko. Should be lots of fun…

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