Coincidentally, I am behind enough on the blog that I haven't shared any of November's Mexican masterpieces. Next week marks the beginning of winter break, though. As a matter of fact, today is my last day at the internship, which is a sad yet happy revelation. Soon, I will be allowed the option to sleep in, at least for a little bit. And by sleep in, I mean remain in bed until about 8, when the kid will insist I get up regardless. That being said, I will be trying to submit almost daily contributions to the blog to get it more up to date with what's happening in my kitchen. The excitement is mounting.
Until then, least's go back to the beginning of the recipe stack, to august, when the tomatoes were reading high and red on their vines. In fact, this little recipe goes hand in hand with my eggplant meatball fetish, because what does better with meatballs than a pot of homemade spaghetti sauce. This recipe comes to us from one of my favorite author's, and the very one who brought you the pizza dough I am so fond of using... Barbara Kingsolver, as found in her book "Animal Vegetable Miracle." Here it is, the Kate-ified version.
(pictured here with eggplant parm)
Spaghetti Sauce a la Kingsolver
(This is not a canning recipe)
1 12 oz. can roasted red pepper with garlic (clearanced at Aldi!)
3 small peppers
1/4 c. basil
1/8 c. honey
1 T oregano
about 1 T salt
1/2 T thyme
1/2 T garlic powder
1/2 T parsley
1/2t pepper (I used 1/2 cayenne)
1/2 t cinnamon
1/8 t nutmeg
1. Peal tomato skins off. You could find a quick and easy way of doing this, or you could sit there for a very long time stripping raw tomatoes, as I did. If you use closet-ripened tomatoes, as one batch I did was, you may want to add a few canned tomatoes to the mix to achieve a normal looking red hue to the sauce. There's a chance, otherwise, that it will come out orange. Then, put the tomato and the red peppers into a blender and puree.
2. In large pot, cook diced onion and peppers to soft. You could dice the onion yourself, or make your pseudo house husband do it, that is, if you too have one.
3.Add puree tomato/red pepper mix to pot, along with basil, honey, oregano, salt, thyme, garlic powder, parsley, pepper, cinnamon, and nutmeg.
4. Boil and then turn head down to simmer. simmer 2-3 hours, until sauce has reached desired consistency. Freeze in containers if desired.
So here it is, after so much waiting, a delicious homemade sauce that canned sauce can only wish it was. Goes very well with eggplant meatballs.