it’s official! we are moving! kevin got into medical school at Loma Linda so we will be starting together in about 3 weeks! it has been a humbling and wonderful journey of learning how to trust God more deeply and to find joy in Him and not merely our circumstances.
our goal now? to clean out our fridge/freezer before we move! i’ve been meaning to try this recipe for a while now, since we have a wealth of frozen roma tomatoes in our freezer. the creator of the recipe was effusive about how delicious the sauce was. she was sooo right!
(photo and recipe adapted from The Kitchn)
Ingredients:
- 1 1/2 onions, sliced thinly
- 4-5 cloves garlic, minced
- over-ripe tomatoes (*we used 2 sandwich bags full of frozen tomatoes, defrosted)
- salt & pepper
- red pepper flakes
Directions:
1) Warm some olive oil in a saucepan over medium heat. Add the onion and garlic, cook slowly until the onion is completely soft and starting to melt apart.
2) Meanwhile, mince the tomatoes as finely as possible. Be sure to save all the juices. (*if using frozen tomatoes, no need to chop them. save all the liquid that results from defrosting them).
3) When the onions are ready, scrape the tomatoes into the pan and stir them in. Let the mixture come to a bubble, and then turn down the heat to low. Let this simmer for 45-60 minutes, stirring occasionally, until it becomes a dense jam.(*if using frozen tomatoes, leave heat on high so that all the liquid can evaporate).
4) Add salt and pepper to taste. Add a pinch or two or red pepper flakes for a little bit of a kick!
5) Enjoy!
the creator of the recipe says it quite perfectly:
“It was heavenly. During the long, low cooking, the juices had condensed into something rich and creamy. The sugars in both the tomatoes and the onions had caramelized slightly, and everything melted together into one perfect mess. It was jammy and thick, sweet but also tart, very rich, and yes, it did drop my voice an octave.”
so soooo good! we served this jammy tomato-onion sauce on toast with a bowl of chicken soup! it’s even great hot OR cold. one day after work, i was craving a little snack so i toasted up a mini whole wheat pita and spooned on the jam, cold, and it was amazing! in the next day or two i’ll probably try it with an over-easy or poached egg, as per recommendation by the creator. yum!
*we’ll be on vacation next week with kevin’s family, so no post, and then i imagine we’ll be suuuuper busy once we get back, and especially once school starts…but i promise this is not my last post!
alice in cook-ING land 