Most everything in today's sauce was grown in our garden. The only items not, was the can of paste, 1/2 lb of portobello shrooms, and dried bay leaf, oregano, and ancho pepper.
I started yesterday by cutting in half, about 25 tomatoes and 5 hot peppers, placed them in the pellet pooper set at 170 for several hours to catch a little smoke. After cooling they were all refrigerated and today the skins we're removed and everything got chopped up, plus a large onion, a small head of garlic, 2 carrots, and the portobellos. The carrots, onions and garlic were sauteed in a bit of veggie broth until slightly browned, then everything else got tossed in along with the fresh bail, rosemary, thyme, red peppers, oregano, ancho pepper, bay leaf, fresh parsley, paste and a little red vino. This will simmer a few hours to get happy together and later it may top some whole grain pasta or polenta when daughter #2 and one of our granddaughters get here. Will update later today.....
