Tuesday, March 10, 2009
Making the most of what I've got
My problem with peppers has been documented here recently. Tonight my pepper overage turned into a really good thing. I realized I had two wrinkly-ish red peppers rolling around in the crisper and a lonely zucchini with no plans to use up. So I chopped them all up, along with an onion, drizzled them with olive oil and sprinkled them with salt and pepper and roasted them for 45 minutes. After a brief spin in my food processor I stirred them into a jar of $.35 plain old tomato sauce I dug out of my pantry. A few shakes of oregano and I had a delicious, healthy, frugal pasta sauce to stash in the freezer. I think it will make some delicious lasagna in a few weeks!