March 2, 2008

Dainty Tomato Sauce

We were going to go out to a local Mexican food extravaganza and get a gigantic Burrito Pachanga for 6 bucks (enough to feed us both), but it was too nice of a day to drive somewhere and it wasn't worth the walk.  Michelle knew I was going for my staple "garlic-chunky, yet dainty" tomato sauce and decided to add an ingenious lemon and black pepper asparagus side.  Delicious?  Doth thou even needeth to ask?

Garlic-Chunky, yet Dainty- Tomato Sauce

1/2 T olive oil
1/2 onion, diced
4 cloves garlic, minced (we used three because one was a total Frank-clove)
1 (14.5 oz) can petite cut diced tomatoes
1/4 t marjoram
1/4 t basil
1/8 t sage
1/8 t fennel seed
Heat the oil in a non-stick skillet over medium-high heat until you know it'll crackle when you throw in the diced onion.  Stir every time the pops start to worry you (about 45 seconds for me).  Once they've become a golden brown add in the garlic and stir.  Once the scent of garlic invades your nostrils, add in the can of diced tomatoes and all the spices and mix it up... a lot.  Like this.  Not like this.  The liquid should start to boil after a bit and keep it boiling until about 1/2 the liquid has evaporated (or as much as you want left).  Serve it up over your rotini or penne.  Devour.

The Franken-clove 

We'll post the lemon asparagus later.  It's late.  Time for more homework then bed.  Goodnight.

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