So, yesterday was Fast Sunday. I’m horrible about fasting and haven’t done it for so very long, so you can imagine how hard it was to do it today. Not to mention, do you have any idea how hard it is to finish your fast while preparing a nice, from scratch marinara sauce? It’s oober hard!! I almost cheated so many times!
So, Saturday, we were given three boxes of heirloom tomatoes from an Amish family around here. There are a lot of tomatoes, I kid you not! Our plan is to can salsa and spaghetti sauce with them, but not until early this next week. That’ll probably be another post, so keep your eyes peeled. Ha! Get it? Peeled? You have to peel a tomato before you can it! Okay, alright, so it wasn’t that funny! Anywho…
On a whim, I decided that I’d experiment with a recipe I’ve had floating around in my head. I couldn’t even taste test this thing while it was cooking because of my fast! Talk about dedication!
This sauce was so good, you’d think that it came right out of a jar! If you’re interested in the recipe, I’m sharing it below! And then tune in for a peanut butter cookie recipe that Ms. S and Ms. Bean made up for dessert!
Start with your tomatoes…peeled and diced.
I combined 3 different peppers to my recipe, for flavor mostly, but they are pretty too!
You’ll need to chop all of the veggies, (onion, peppers, and garlic) and sauté in your olive oil. Add your Italian seasoning, garlic salt, salt and pepper. It smells soooo good right now!
Add your tomatoes, red wine vinegar and sugar into the pot and simmer for about 30 minutes. (It’s such a pretty orange instead of red.) Take half of the sauce and puree it in a blender. Simmer for 30 or more minutes. It’ll be ready to serve after you’ve determined the perfect thickness for your sauce. I like mine pretty thick, but hey, to each their own!🙂
See how easy that was?
Amish Heirloom Tomato Marinara Sauce
2 T. olive oil
6-7 c. tomatoes, peeled and diced with most of the seeds removed, or 3-4 cans diced tomatoes
1 1/2 c. bell pepper, chopped (any color. I used half each of red, yellow and orange.)
3/4 c. onion (I used half of a large Vidalia onion)
2 cloves garlic
2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. garlic salt
1-2 pinches crushed red pepper flakes
2 T. red wine vinegar
1 tsp. sugar
1/4 tsp. pepper
1. Saute bell peppers, garlic and onion in 2 TBSP of olive oil in a medium to large pot. Once the veggies are tender, add your seasonings and stir a few times.
2. Dump your diced tomatoes into the pot with the veggies and simmer for about 30 minutes. (At this point, your mouth will start watering with all of the wonderful aroma, so keep your chin away from the pot or you’ll have to eat all of this sauce yourself. Which might not be too bad, actually! Hehe!)
3. Take out half of the sauce and puree it in a blender. Return it to the pot. Simmer for another 30 minutes or longer, until most of the water has evaporated. (This is when you get to determine how thick you like your sauce.)
4. Serve it over pasta.
Let them eat COOKIES!!
I found this recipe for peanut butter cookies in an old cookbook that was hand written. A lot had to be made up because it wasn’t specific on oven temp and how long. My girls wanted to make something sweet for dessert and we had all the ingredients. I told them that they could do this, since they have done it by themselves before. I would, of course, be there for putting in and taking out of the oven. They agreed and here are the results…the very delicious results! Oh yeah, and the recipe too!
These cookies are so moist and peanut buttery it makes my mouth water just thinking about it!
Ms. Bean rolling some cookie dough into balls.
Ms. S and Ms. Bean using the fork to flatten and decorate the cookies before baking.
Yes…I licked the beaters. Don’t be judgin’! You know you do it too!
Pour yourself a nice tall glass of milk and enjoy the fruit of your children’s labor! Ha! It tastes sooo sweet!
Peanut Butter Cookies
1/2 c. granulated sugar
1/2 c. brown sugar
1/2 c. butter
1/2 c. peanut butter
1 tsp. vanilla
1 1/2 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1. Combine first four ingredients in a medium bowl and mix until creamy.
2. Add egg and vanilla and mix until combined.
3. Add flour, baking soda and salt. Mix until combined.
4. Roll into 1 1/2 inch balls and roll in sugar to coat.
5. Place on baking sheet 2 inches apart and take a fork and press down, flattening cookie, then turn fork and press again creating a decorative pattern on the top. (Or, you could just use your fingers to flatten it but it’s a lot prettier this way.)
6. Bake at 350 degrees for about 8-10 minutes or until the edges are golden brown.
7. Remove from oven and baking sheet and place cookies on a cooling rack.
8. Enjoy with a nice ice cold glass of milk.