All-Garden Sauce

I’m starting to understand Italian food.  Just go to the garden and put it all in a big pot.  Simmer it down until it is a rich and tasty sauce.  Serve over pasta!

I went out into my garden today and picked everything that was ripe: eggplant, tomatoes, cherry tomatoes, heirloom tomatoes, yellow tomatoes, basil, oregano, thyme, rosemary, kale, chives, parsley, Swiss chard, green peppers, red peppers, yellow peppers, Anaheim chili peppers, onions, garlic, yellow squash, zucchini and green beans . . . plus some fragrant red carnations (my favorite!) to sniff from time to time to give me more joy while I was cooking.

Then I started chopping and tossing it into the pot. I loaded fresh tomatoes . . . plus garlic, onions, greens and more  . . . in my blender and just buzzed it until the contents were coarsely blended.  I didn’t peel anything.  Just au natural. All this went into the simmering pot.  By the time my husband got home from work, the most exquisite sauce was bubbling on the stove!  All that garden fresh nutrition filled the house with the most delicious aroma! Served over whole grain pasta . . . does food get any better, or healthier, than this?!

No recipe needed.

 

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