Here's how our food journey began.
And the continuation...
And finally, we got married!
The first year we were married, we lived in Kennett Square and both worked at Catholic schools in Wilmington, DE. Chris' school had an Italian teacher who was this little old lady from Italy! How cool is that?
Anyway... One day, he asked her, "How do you make spaghetti sauce?" We tried it, probably even that night, and thought, "That was good." Then the next week, we got our favorite spaghetti sauce out of the cabinet (I think it was Ragu Roasted Garlic). We happily put it on our spaghetti that night... for the last time. We thought it tasted gross. And we never wanted spaghetti sauce from a jar again. That was the real turning point in our story. We started making spaghetti sauce.
Our Homemade Spaghetti Sauce
28oz can crushed tomatoes
garlic, as many cloves as you like
balsamic vinegar, optional
salt and pepper to taste
Use immersion blender to chop up tomatoes in the can. (This step was recently added by Chris, who loves to use gadgets. It is not absolutely necessary, but does change the texture of the sauce.) Heat a tablespoon or two olive oil in a pan on medium heat. Crush the garlic into the pan and cook 30 seconds or so. Pour in the tomatoes. Add finely chopped fresh or dried or frozen basil, up to a tablespoon of balsamic vinegar (be careful, it has a sweet, strong taste) and salt and pepper. Taste and adjust.
So easy. So good.
Stay tuned for Part IV.... :-)