Friday, August 24, 2007
Spaghetti Sauce - Veggies
The annual production of sauce turns into a two-day event. The first step is assembling the ingredients, and here our garden yields tomatoes, peppers, and onions. Despite the dry summer, we are pleased with the quality of the produce.
The tomatoes are washed, topped, and halved. We used several pecks in filling our two big cooking kettles. We used mostly the Roma variety for the sauce.
The hot peppers are halved and washed prior to removing the seeds, which are not added to the mixture. We don't like a spicy sauce, so we use this additive carefully.
Our wonderful garden bell peppers are cleaned and cut into smaller pieces. We also added celery, onions, and garlic before cooking.
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