Here's a "recipe" for the pasta sauce I made for dinner tonight!
- 1 big jar of the stewed and reduced garden tomatoes that your mom put up last summer
- 1 can of diced tomatoes, or some fresh ones if they're ready
- huge dollop of olive oil
- several cloves of garlic... I dunno, four? six?
- some diced onion, call it a double-handful; preferably from the garden, but mix in some of that store-bought one if you gotta
- a handful of diced bell pepper
- a big ol' double-handful of various herbs from the garden, including three types of thyme, plenty of rosemary, fresh basil, and some of that oregano that's integrated itself into the lawn and is now impossible to get rid of, not that you'd want to
- about a palmful of ground cumin
- a spritz of red pepper flakes
- two or three generous sprinkles of ground cinnamon
- several fat pinches of salt
Heat up the olive oil in a pot; use the garlic press on the garlic, because this house happens to have one and we're in a hurry. Dice and chuck in the onion as the garlic starts to bubble, then roughly chop or tear all the herbs except the basil and pitch them in, along with the cumin, red pepper, and cinnamon. Add the bell pepper whenever you can be bothered to. Stir around, let the onions get translucent. Dump in last year's reduced tomatoes, use a fork or a slotted spoon to get the diced tomatoes in there without too much of that water, add the basil. Stir, bring to slow boil, simmer. When it's pretty much done, salt to taste.