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:
Hi, friends. So. Big News. I’m finally on the zucchini noodles bandwagon! Hooray! I know, I know. They’ve been “a thing” for a long time. I’ve just never tried ’em. Today was the day. I made Coconut Turmeric Zucchini Noodles and I’m officially in love.
Okay, friends. Here. We. Go. My love for pizza shouldn’t be a secret at this stage in our relationship. However, if you’re just tuning in, don’t be shy! You can read more here. It’s been a pizza-bonanza at our house lately. I’m on a righteous quest to find (make, eat, etc.) the best homemade pizza. It’s been a tough, tasty battle thus far, but somebody’s gotta do it. Emphasis on the tasty. Taystee. (Speaking of Taystee: we so loved the latest Orange is the New Black season, didn’t you? SO GOOD.) Okay, okay back to pizza. Beet Pesto Pizza specifically.
I first made chermoula about 6 or 7 months ago after reading about it in Amanda Freitag’s new cookbook. It caught my attention because of the gorgeous photo in the book, and because at a glance it sounded like a lovely twist on pesto. The first time I whipped up a batch, Nick and I tasted it and thought “okay, this is good, nice and interesting but maybe not spectacular.” Let me tell you, though: this sauce grew on us. I don’t even know how or why, but since that first time, I’ve found myself making chermoula often. It’s quickly devoured with hunks of bakery-fresh bread and that’s it. No frills. I promise, once you make this, you’ll find yourself going back for more… and more.
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!