Mindbending ‘Mater Meat

In my pantry today:

  • 3 c blanched/diced tomatoes
  • 3 c cooked ziti
  • 1 tbsp vegetable ghee
  • 1 tsp vegetable oil
  • 1/2 m Vidalia onion
  • 4 large cloves garlic
  • 1 tbsp balsamic vinegar
  • 1 tsp turmeric
  • 1/4 tsp sea salt
  • Parmesan cheese to taste

So the store had a sale on tomatoes. And I bought eighteen of them. Don’t you judge me. As I’ve recently been on a blanching binge, this seemed no hard choice — it ended up being, however, a long and messy process to blanch, peel and dice that many tomatoes at once without much counter space. I ended up putting six cups of freshly blanched and diced tomatoes in the freezer, which made me feel very handy and thrifty. The other 3.5 c of diced ‘mater meat from this debacle was set aside.

Slice your onion and garlic as thinly as possible while the ghee melts on ML. Add oil and put in onion and garlic slices when ghee melts. Let everything simmer on ML for a minute, then increase heat to M and cook, stirring frequently, for 5-7m. Stir vinegar into pot contents and reduce heat to ML; leave the pot’s side for 10m. When you return, stir in turmeric and red hot chili powder then add tomatoes and salt. Turn heat up to M and stir until it comes to a boil. Then walk away and return in a series of quick cycles every few minutes for the next hour. If after an hour the sauce is not yet at a consistency you like, reduce heat to ML and continue to slow boil until you get there. Be forewarned that this is a 2 person serving, so feel free to do the math on those ingredients to feed a larger crew. Serve mixed with the pasta of your choice and topped with Parmesan cheese. While delicious, this dish shows that my mind was more on ‘mater meat than on other seasonings I could’ve added — I recommend adding basil and/or oregano and/or anything else you might find in an Italian Seasoning blend from the store to try and grab that 5 spoon potential. 4 spoons!

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