I must be experiencing the second trimester surge of energy that I’ve heard so much about. After work (in the pouring rain) I hit up not only Costco but Whole Foods too. That’s seven trips up the stairs to my condo lugging groceries for the month. That's also two gallons of tomato sauce.
Yes, two gallons. Eight quarts. Used up all my Tupperwares in the process, and no longer have any room in the freezer. I even had to throw out some ice cream to clear space. But it was crappy ice cream-- yogurt actually, from Stonybrook Farms. Totally chemical tasting even though it claims to be organic.
All this while watching Obama kick serious repub booty on the debates. How on earth could only 54% of the country have said that he won? He NAILED that debate. And at the end, if you were watching CNN, you could catch a shot of Obama holding out his hand to McCain, McCain ignoring it. McCain’s wife Cindy had to step in to save the shake. Classic.
Classic Large Batch Vegetarian Tomato Sauce
1/4 cup olive oil
4 stalks celery, sliced
6 stalks carrots, peeled and sliced
4 medium onions, peeled and chopped
6 cloves garlic, sliced
2 green peppers, chopped
1 ½ pounds mushrooms, sliced
6, 28 ounce cans tomatoes, without juice
24 ounces tomato paste
1-2 tablespoons each dried basil, thyme, oregano, rosemary
4-6 bay leaves
½ cup parsley
2 teaspoons salt
½ teaspoon pepper
2 cups red wine
In a large soup pot, heat olive oil. Saute celery, carrots and onion for 15 minutes. Add garlic for one minute. Add green peppers for 5 minutes. Add mushrooms until they give up their juices.
Add tomatoes, broken up with the side of a spoon, tomato paste, herbs, salt and pepper and red wine.
Bring to boil and then turn down heat to a simmer. Cook on low for 2 hours.
Taste and adjust seasonings. If it is acidy, add a teaspoon of sugar. Don’t be afraid to add more herbs. The longer it cooks the sweeter it tastes. Makes 8 quarts.
