Meatless Mondays are always fun because we stretch out culinary muscles and try something new. Today it was a Vegetarian Noodle made in Vietnam that contains no eggs or salt. To brighten the light noodles we made a fresh tomato pasta sauce. Paulie prepped all the veggies - peeled the tomatoes, chopped the onions, garlic and peppers. Once he was done I stepped in to cook and flavor up the sauce.
To mix up the textures, in addition to the noodles and sauce I also made sauteed zucchini and eggplant , yup it's the eggplant I confiscated from the wayward squirrel earlier in the week. Topping everything with portobello steak slices, parsley and shavings of parmigiano (only salt element). Our intent was to just make enough sauce for tonight's meal but there was a bonus amount which was cooled and popped in a beauty of a Ball jar to be user later in the week for another meal.
About 2/3 full with the remainder of the garden fresh parsley on top.
~ 4 cups peeled tomatoes, combination of whatever is left in the garde - roma, heirloom, beefsteak, cherry
~ 10 cloves of garlic, chopped (we LOVE garlic)
~ 1 cup of chopped red pepper
~ 1 cup of mixed pepper - red, yellow and green bell, jalapeno, cubanelle
~ 1/4 cup chopped parsley
~ 1/8 cup chopped basil
~ 1 tablespoon Mrs. Dash (we are now salt free)
~ pinch of red pepper flakes - adjust for your taste and the heat of fresh peppers used
Simmer in a heavy bottom pot till all the veggies are tender, then use an immersion blender to the desired chunkiness
The aroma is magical.
#BallJar full of goodness.
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