Happy Birthday! I know you celebrated in a refined and cultured way, suitable to your 28th year on Earth. Or, that you had a dinner of wine and donuts. I just want you to be happy.
Speaking of happy, check out these tomatoes:
I know, right? So I’ve been running a lot lately. Even more than usual. Two weekends ago, I was trying to explain to a friend why I didn’t have time to go see a play, and once I had explained my weekend litany, she said, “Wait. I know what the problem is. Running.”
It’s a fair point. In counterargument, I will propose this: Qualifying for the Boston Marathon. If I can do that, it will all be worth it.
I like to think that this sauce will help get me there.
It’s full of wholesome veggies and pairs well with easily-digested carbs. It comes together with very little hands-on time, which makes it ideal as a post-run carb fest topping.
A dutch oven helps here, but it’s not strictly necessary. This can be done on the stovetop, too. Just heat until everything is cooked through and smells like an Italian restaurant. (That’s the technical way to know how things are done.)
Put that in your face.
1/4 Cup Olive Oil
1/2 teaspoon Salt
1 1/2 teaspoons Thyme
1/4 teaspoon Black Pepper
2 Tablespoons Tomato Paste (Aim for BPA-Free Cans)
2 Small Yellow Onions, Diced (You want to end up with about 1 – 2 cups diced onion)
4-5 Cloves Garlic, Minced
1 Pound Campari Tomatoes, De-stemmed
1 28-ounce Can Crushed Tomatoes (Aim for BPA-Free Cans)
(1) Preheat oven to 400 degrees.
(2) Add Olive Oil, Salt, Thyme, and Black Pepper to Dutch Oven.
(3) Mix in Tomato Paste thoroughly.
(4) Layer Diced Onions and Garlic Cloves evenly over spices.)
(5) Layer Campari Tomatoes (whole) evenly over tomatoes.
(6) Cover all with Crushed Tomatoes evenly.
(7) Cook, covered for about 45 minutes, or until Onions are transluscent and Campari Tomatoes begin to break down. Two or three times during the cooking process, give the whole thing a good stir and try to help the Campari Tomatoes break apart.