The other day we made a quick dinner before heading south for a house warming party in Victoria Park Village. I did a super simple tomato sauce from scratch. Just chop a small onion, a clove of garlic and four big tomatoes.
Some wine while cooking.
Peter made oven baked pattypan squash. Just slice the squash and put pieces of butter and basil on top of it. Then bake for 30 minutes in 175 degrees.
I guess some chefs will be crying about how I make tomato sauce but WHATEVS. First, I like to use a small tbsp veggie bouillon. You won't need any salt if you use this though cause it's really salty.
If you use organic tomatoes you can let the twigs (sprigs?) cook together with the tomatoes for a while cause they'll give a nice taste. Just don't forget to take them out before mixing/eating.
Throw in some basil as well. I also seasoned with a bit of agave syrup and a tsp of balsam vinegar.
This sauce is quicker then other homemade tomato sauces cause I don't add any water and I let it boil on quite high heat until everything's mashed together. No slow food this time.
Then I use a mixer to make it smooth.
The finished baked pattypan. It tasted so buttery and a little nutty and was heaven.
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