Eggplant and Tomato Marinara Sauce
(Adapted from: http://www.stacymakescents.com/crock-pot-garden-marinara-sauce)
Ingredients:
-3 ½ lb of fresh garden tomatoes roughly chopped or 2 – 28-oz. cans.
-2 to 3 Tbsp of minced garlic
-1 onion, chopped into large chunks
-2 cups of chopped eggplant (I mostly peeled the eggplant but wasn't super concerned)
-1 ½ Tablespoons of brown sugar (to cut the acidity)
-1 ½ Tablespoons of Italian Seasoning
-2 bay leaves
-1 teaspoon salt (add more or less to taste)
-Freshly ground pepper, to taste
- -1 lb of ground beef
Directions:
-Combine everything except for the meat in a crockpot. Cook on low for 8-10 hours.
-When done process in batches in the food processor till a uniform sauce is formed.
-Now I would let this sauce sit in the fridge for a couple of days before eating. I found that the flavor of the sauce was much better a few days after the initial cooking. It's not terrible the first day but it's way better on the third.
-When ready to serve: brown meat and add sauce to combine. Heat throughly and enjoy!
Also Tucker and I went for a walk at the town park today despite the dreary weather. We clocked in 2.32 miles which is a good start to my 90 mile goal. Plus I have a happy tired dog. :)
I hope everyone had a nice relaxing Sunday! Go Buffalo!
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