My brother and his fiancé were very generous this year and got me a gift card for a wine tour for my birthday back in April.
The wine tour company was Grape Escapes and they run tours all year round (probably covid dependent but what isn’t these days)
I finally cashed it in in October on my vacation to take in my own back yard of Wolfville. The tour guide was well informed of the area and it’s history- it was sometimes hard to hear her with the mask but again.. Sign of the times.
Thanks to a trade group that I’ve been obsessed with, I’ve managed to obtain a hilarious amount of canned tomatoes in various forms. Whole, crushed, and pureed… Got em all!
This recipe can also be used with fresh tomatoes if that’s what you need.
1/3 cup olive oil
1/4 tsp red bell pepper flakes
1/2 tsp oregano
1/2 tsp basil
1 tbsp sugar
4 cloves of minced garlic
1 tbsp dried onion flakes
2 tbsp butter
salt and pepper to taste
1 can diced tomatoes (796ml if you are dicing your own fresh tomatoes)
1 can crushed tomatoes (796ml of you are crushing/ processing your own fresh tomatoes)
1/2 cup fresh Parmesan cheese, grated
Mix the oil,bell peppers, garlic, onion flakes, butter, sugar and spices in a large pot on medium heat. Cook for 2-3 minutes.
Add the cans of tomatoes- simmer for 2 hours.
When it’s finished, add the Parmesan.
This filled 3- 500ml mason jars with ease. REMEMBER to let the sauce cool 100% if you plan to freeze it in a glass jar. Also be sure to leave some headspace or the jars will crack when they are thawing (learned that the hard way).
