Fast and easy tomato sauce

Like I said in my last mobile random post, we celebrated 6 weeks of vegetarian eating by me and pescetarian eating by Waldo with a pepperoni and half ham pizza at Round Table.  It was so good.  Eating vegetarian for me isn’t hard because I’ve never liked eating meat very much; I’d eat chicken at restaurants and turkey sandwich for lunch and bacon occasionally, but the one that kills me is pepperoni.  I live on pizza, it is pretty much my favorite thing ever, but I hardly want it with just cheese.  I have started to add minced garlic, red and green bell peppers on it and it’s getting back up to the top of my food list.  Eating vegetarian for Waldo is a little harder.  He loves meat.  So why would he do it?  For me and Lily mostly.  Because I don’t like eating meat, I have made Lily a vegetarian. Waldo has always backed me up on this, but he wouldn’t say no if one day I said we would give her meat.  Lil has never made any indication that she wants any of the meat that’s eaten around her.  Waldo still felt like a hypocrite eating meat when we didn’t feed it to Lily, so he’s trying vegetarianism out and I’m along for the ride.  Waldo has decided that he will still eat fish and if he’s at say a bar-b-q he can eat meat.  This worked into me getting a pepperoni pizza the other day, it was amazing.

To help make this new food lifestyle have a fighting chance I needed some new recipes.  I had been asking around and was recommended How to Cook Everything Vegetarian.I got it last week and love it.  It’s full of pretty useful general kitchen and food information and something like 2000 recipes.  Waldo and I made bet if I’d ever make any of the recipes.  So far I’ve made a pretty good vinaigrette and a really good fast and easy pasta sauce.

3 table spoons EVOO

1 24- to 32- oz can of whole tomatoes~drained and chopped

salt and pepper

1 medium onion chopped

Freshly grated Parmesan cheese

Heat the oil in a 10 or 12 inch skillet over medium-high heat.  When it’s hot add the onion.  Cook till soft about 3 minutes.  Add the tomatoes and the salt and pepper. Cook stirring occasionally for about 10 to 15 minutes till the tomatoes sort of burst and the sauce comes together.

Add Parmesan cheese and serve.


I added about 2 tsp of sherry vinegar ,some garlic powder and the liquid from the tomatoes.

When the sauce was done I put it all in a blender and pureed it.  Taste and season accordingly. I added a few tablespoons of the pasta cooking water.  It helped loosen the sauce up but added body or something fancy sounding.

This is a great base sauce.  It reminds me a lot of my pizza sauce (I’ll post that one day, you will thank me), but it was fast and easy.

Next time I’ll add more herbs.  And Garlic!

Sorry that there aren’t any pictures.  We were too busy eating it to remember to take any.


Eggless Banana Cinnamon Muffins

I have wanted to start blogging some of my cooking and recipes for a long time now and just haven’t done it.  I don’t know why.  I have so many pictures of food in different stages of completeness and lots of recipes to share; some of which I think people might enjoy.  I guess I’ve just been a little self-conscious about it.  I’m going to try and get over it and start here.

A friend of mine (thanks Amy) sent me the link to this recipe and I thought Lily would really like it.  I made some changes to it to make it something that I’m happier to give to Lil.


3/4 cup of all purpose flour

3/4 cup of whole wheat flour

1 cup rolled oats (not quick cooking)

1/4 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup of organic rice drink (or milk)

1/4 cup applesauce

1/2 teaspoon vanilla extract

1 cup mashed bananas (about 1 1/2 bananas)

1 dash cinnamon

Eggless Banana Muffins
Here’s my ode to The Pioneer Woman.

I forgot to put the cinnamon in the picture.

Preheat oven to 400. Prepare the mini muffin pan(s) by lightly spraying with pam.

In a large bowl combine the flours, oats, brown sugar, baking powder, baking soda and salt.
Eggless Banana Muffins

In a small bowl mash the bananas. Add the rice drink, applesauce, cinnamon and vanilla then combine well.
Eggless Banana Muffins

Stir the banana mixture into the flour mixture until just combined.
Eggless Banana Muffins

Eggless Banana Muffins

Spoon batter into the prepared muffin pans. I used a tablespoon and overfilled my muffin wells a little.
Eggless Banana Muffins

Bake the muffins for 12-15 minutes. When done, cool in the pans on a wire rack for 5 minutes. Then, gently remove muffins from the pan and set muffins on the wire rack until completely cool.
Eggless Banana Muffins

Eggless Banana Muffins

Verdict: Lily and Waldo really liked them. Waldo said they were a tiny bit dry, but he thought that was a fair trade off, given that I used applesauce instead of oil. Next time I’m going to add a little more banana and applesauce. He also said that he could barely taste the cinnamon so I’m going to add more next time.

According to the site I got the recipe from, these freeze beautifully, so I’m got a few days worth in a air tight container and the rest in the freezer.

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