This post is about stewed tomatoes but, first and foremost, on this day of special days, I want to say: Happy Birthday Grandma!!! Thank you for reading and sharing my blog, and for being the awesome inspiring woman that you are.
Okay, news flash you guys! Homemade stewed tomatoes are literally as easy as 1..2..3. Three steps, three ingredients. That’s it. I can’t even believe it took me this long in life to make this discovery. For shame, I tell you, for shame.
This spring/summer/past 6 months/what-have-you I’ve been going back to basics in my kitchen and it’s been so incredibly rewarding. Keeping with the theme of threes in this post (heh) here are three reasons why I recommend making stewed tomatoes at home:
Guys, I am SO excited to share my absolute best most favorite hummus recipe here with you today. I’ve been making it exclusively for months and months now. It rules. It’s Nick-tested and Friend-approved.
I think it’s safe to say everyone has their favorite go-to pasta sauce. But, if by chance you don’t, well then friends, you’ve come to the right place! I seriously urge you to try this Smashed Tomato & Fennel Sauce. It is, quite simply, amazing and I make it all the time. All.The.Time. It’s not even an exaggeration. <— Ahem, attention, listen up: this is why you must try it!
I’ve had many a granola in my day. The boxed stuff, the bagged stuff, the bulk section stuff, you name it. So, when I say this is the best method I’ve found thus far for cooking it at home – to the tastes I love, to the sweetness level I prefer – I hope you believe me! And if you’re like me, you get intense joy when you find a recipe you want to make and you do a quick spot check of your pantry and JUST.LIKE.THAT, it’s all there and you can make it without even schlepping to the store.