I made sauce today! It's really easy, just takes a few steps.
First, get a pot of water boiling and put the tomatoes in it until the skin splits, about a minute or so.
Dip them out into a pasta strainer and run cold water over them. The peels will just slide off.
Cut the end bits off and drop them into a pot. Add onion and herbs-whatever you like in your sauce.
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5 large tomatoes will make about the same as a 16 ounce can of sauce.
So to make 2 9x13 pans of lasagna, you will need at least 15 tomatoes to use for sauce. |
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| Add a little salt and pepper and use a potato masher to squish them into oblivion. If there are any green bits, they won't squish and can be dipped out with very little trouble. |
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| Just cook it on simmer for several hours, it will go through a watery phase and the water will cook off and it will leave a thicker saucier texture. Taste it and add seasonings if needed. |
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The perfect thing to do with your sauce is make lasagna!
Boil the noodles with some herbs and green tea in the water. The tea will add antioxidants to the pasta! |
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| Put some sauce in the bottom of the pans you will be using. You'll need 9 noodles per pan of pasta. That's 8 ounces per pan. |
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| Layer noodles, shredded cheese, sauce, ricotta, sliced veggies (great way to use up some zucchini) until you have 3 layers of noodles, 3 noodles wide. |
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| Top with sauce, but not cheese and cover with foil. Put in the over at 350 for 45 minutes. |
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| Wash your dishes and clean the kitchen and counters while you wait. |
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| After 45 minutes, turn off the oven and remove the lasagna. Take off the foil-use a pot holder to lift the first edge to release the steam. Top with shredded cheese and put back in the oven for another 15 minutes. |
Enjoy your yummy food! Lasagna freezes well and it just as easy to make two or three as it is to make one!
