Back in August, I made perhaps the world’s most expensive jar of tomato sauce. Seriously, I think my Farmer’s Market tomatoes cost about $10 per lb, not to mention the hours of labor it took to make a single jar of sauce. But I suppose that is besides the point. I had fun, so it was worth it! I was very excited about the prospect of selecting the perfect roma tomatoes and preparing all of my canning supplies. I’m pretty sure I based my recipe on Barbara Kingsolver’s “Family Secret Tomato Sauce” although I didn’t follow it exactly. Canning is a tricky process (if you don’t do it correctly, you could get very sick i.e. botulism), so I was a little bit nervous about cracking this jar open 7 months later. Anyway, good news! Nate and I had the sauce along with turkey meatballs and pasta last night and we are still alive.
The main ingredients: homemade sauce, Ronzoni smart taste elbow pasta, and Kosher ground turkey breast.
My tomato sauce!
I asked Nate to bring over some lettuce (anything but iceberg) and he did an excellent job – organic mixed greens!
Pasta and sauce bubbling away.
Baked turkey meatballs – yum!
I couldn’t find a meatball recipe that I liked, so I decided to make up my own.
1 lb ground turkey breast
1 medium onion, finely chopped
1 slice of double fiber bread, crumbled into breadcrumbs
1/4 cup egg whites (or 1 large egg)
salt, pepper, garlic powder, and oregano to taste
Preheat oven to 350 and spray a baking sheet with oil
Mix all ingredients in a bowl just until combined
Roll into 12 meatballs and place on a baking sheet
Bake for about 25-30 minutes, flipping halfway through
Allow to cool for a few minutes and then add to pasta sauce, enjoy!