Yesterday, after work, I came home with a "to do list" and I was only able to do some of the items on the list. (I had forgotten how demanding of energy, work for pay, instead of interest, could be) Top of the list was to salvage some of the final garden bounty into small usable, meal-sized units. My plan was to make an enormous batch of spaghetti sauce and freeze most of it for winter.
I started cooking down a bushel and a half of tomatoes, half a bushel of peppers, half a bushel of onions and various handfuls of herbs into a huge stockpot that I have. Only problem is that the pot is only about a half a bushel in size, so it takes a while. I think it's a six gallon stockpot. I made the most wonderful veggie spag sauce I have made in a long time. I only had a few bell peppers, but I had plenty of lime green Hungarian peppers.
If you have ever made your own sauce from scratch, you know how the beautiful, bright red tomato sauce turns brown when you add the dark green bell peppers. It didn't happen using mostly Hungarian peppers. It turned a little, but it is still bright red and all natural. It has been cooking since yesterday at about two-ish and it's now after seven pm. Yes, it simmered and reduced, all night.
I am very proud of this one. I'm estimating that it has cooked down to just over four gallons of magic fart potion.
Guess what we're having for dinner.
