Why, oh why am I putting this recipe up on one of the week’s busiest days?
Well, with a little prep you can have dinner in minutes at least 24 times.
Yep, can your own spaghetti sauce and you’ve got something really cheap and REALLY delicious waiting for you on those nights when you’re out of time and out of steam.
Here’s what you do:
Load your food processor up with basil and garlic…
repeat with onions, peppers and celery. Pop everything in a very large pot with a wee bit of olive oil and crushed chilis and saute until the onions are soft.
Add quartered tomatoes (I don’t even skin them), wine and tomato paste. Cook down until thickened, blitz with a hand blender and fill sterilized, quart jars that each have 2 T lemon juice. Place single use lids on each jar and tighten (finger tight only). Process for 30 minutes in a water bath.
So…on those nights that you’re starving pull out a jar, boil some pasta (OR add a bit more moisture and just add it in dry), forage in the fridge of leftover meat (or not) and top with cheese.
A bit of a bake and you not only have dinner but also a fantastic lunch the next day.
- 3x6qt tomatoes (washed, cored and quartered)
- 1 head (10-12 cloves) garlic
- 300 ml tomato paste
- 750 ml red wine
- 2 celery stalks
- 2 tsp crushed chili
- 2 large red peppers
- 3 cups fresh basil
- 2 T lemon juice for each quart jar
- DO NOT USE FRESH LEMON JUICE-THE BOTTLED HAS A CONSISTENT AMOUNT OF ACID
- Follow instructions above.