Homemade Everest

I think I had a few of those moments...

where I might have been a little proud of myself.

This is so small but I figured

hey, life's little accomplishments are

totally worth boasting about.

I finally did it.

I cracked and opened an egg with one hand!

That is like the pull-the-penny-out-of-the-ear of baking.

I jumped up and down and made an "eeeeeee" sound in the kitchen.

OK OK I'm a dork.

But what happened next was simply amazing!

I looked into the fridge at a bucket of garden fresh tomatoes.

This was my Everest.

Perhaps my little egg trick gave me all the confidence

to make

homemade tomato sauce.



To be that person that everyone refers to in the sentence:

"this sauce is pretty good but nothing like my (insert relationship here), Meg's!"...

I had no recipe or experience

just a wooden spoon, a blender, a mesh strainer, spices,

 and a pot.

So it begins:

Base camp one:

Stew eight medium tomatoes, skin on, with 1/2 cup water
in a large pot

for 1hr and a half.

Mash up the tomatoes with a potato masher until the skins

become loose.

Base camp two:

strain the juice.

Leave about half of the skins to give the sauce some pulp.

Base camp three:

Blend the juice and saved skins in a blender on pulse
until slightly thicker than pulpy orange juice. Return to pot and bring to a boil.
Don't worry about the consistency, the sauce will thicken with
magical corn starch.

Which leads us to Base camp four:

As soon as the sauce begins to boil,

add 2 Tablespoons cornstarch and mix with a whisk for 1 minute.

Reduce heat to simmer.

Add 2 Tablespoons minced onion

3 teaspoons Oregano

4 teaspoons garlic powder

2 teaspoons garlic salt

1 Tablespoon Basil

1 Tablespoon Italian Seasoning

2 Tablespoons Olive Oil

Sauce will thicken as it simmers for 30 min.

Summit!

Add browned beef or chicken breast and enjoy!

The best part about making your own sauce:

adjust spices to your taste

and bad-ah-bing bad-ah-boom

now your really cookin'!

Happy kitchen accomplishments!