In attempts to stick to “Project Eat What You Have” the best I can, I decided to use up the massive amounts of canned Fire Roasted Tomatoes that I have in the pantry. I know there must have been some really great sale going on one weekend to have this much canned tomato. If not, we have a problem kids.
When life gives you tons of fire roasted tomatoes…make some sauce! It is also a known fact that mushrooms make pasta sauce better. If you don’t like mushrooms…get the heck out of dodge. I don’t even know what to say.
Spicy and Chunky Pasta Sauce
In the mix (Makes about 4 cups):
-2 cans (14.5 oz each) canned fire-roasted tomates
-1 c. onion, diced
-3 cloves garlic, minced
-1 c. mushrooms
-1 tsp red pepper flakes
-S&P to taste
*In a pan over medium heat sprayed with cooking spray, cook garlic for about 20 seconds. Add in the onions and cook for about 8-10 minutes, until they caramelize. Add in the tomatoes, mushrooms, red pepper and S&P. Bring to a boil for a minute, then reduce to a simmer for 10 minutes.
I poured mine over some whole wheat tortellinis. Can you hear me singing Mmm Mmmm Good?!
Ohhai parmesan cheese.
This sauce freezes really well. Which kind of adds more to my “Project Eat What You Have” menu.Not really what I was going for, but at least its tasty!
-The snow has finally melted in Boston and I could NOT be more excited!
-I’m totally digging the tv show, The Mentalist. I was against it originally because I thought it was a rip off of Psych. Not so. Super good!
-Tonight was my graduation celebration dinner with The Scientist. We hit up Upstairs on the Square and I.LOVED.EVERY.BITE.
-I’m in love with OPI’s Shatter nail polish. Photos coming soon.
-I can easily waste an hour or so on YouTube. There are some major weirdos in this world.