I was craving a big simple bowl of pasta and marinara, so this was the result. The parmesan rind is such a good addition to any sauce like this, and soup for that matter. I keep a ziploc bag of rinds in the freezer to use at random times like these. (Only the good stuff is worth it!)

  • 2 cans diced tomatoes
  • 1 small can tomato paste
  • 1 sprig fresh basil (~2-3 TB fresh chopped)
  • 2 TB olive oil
  • 4 cloves garlic minced
  • 2 inch piece of parmesan rind
  • salt, pepper, and red pepper flakes to taste
  1. Whiz all ingredients, except rind, in the food processor until smooth. Add to pot along with parmesan rind. Bring to bubble. Cover and simmer indefinitely. (This batch was simmered 3 hours.)

For simmer jobs like this I like to drop it in the oven at 265-285. It requires less food sitting for me because my stove will bring anything to a boil in no time flat. Low oven simmering works like a charm for anything longer than about 15 minutes.

I’ll use this for the pasta, toddler meals, and then maybe freeze some for a soup next week.

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