Yes, I have a garden. And, yes, I grow tomatoes.
No, I do not make my own pasta sauce.
Usually, I can get through all of the summer’s tomatoes fresh. If not, there are salsas and chicken creoles to make.
Besides, I think the higher end jarred salsas are delicious, especially when treated as a base with fresh vegetables added.
So I’ve started selecting my jars of sauce by which comes come in mason jars because I find that those tend to be tastier, and I like having the jars to reuse.
On a whim, I recently tried Classico Vodka Sauce.
It is delicious. I ended up eating it with a spoon while I was cooking! It tastes like it is parmesan cheese and cream held together by tomato sauce. I felt absolutely sinful eating it, and I’m not sure I should trust myself to buy another jar.
Also, after my last serving of pasta, I had just a quarter of a cup or so of sauce left that I just couldn’t fit on the dish, so I put it in a separate container to wait until I found the perfect dish for it. And I thought and thought, and I had no idea what to do with it, so I figured I’d mix it with cream cheese (about 4 ounces) and see if that gave me more inspiration.
That and a visit to Satellite Cafe and their signature wrap (spinach tortilla, cream cheese, pesto, roasted red peppers, and fresh spinach) was good for inspiration.
So the next morning’s breakfast was a quesadilla of my cream cheese and vodka sauce spread with caramelized onions and fresh spinach. Mmmmm!
It’s a little too salty for a straight dip for crackers, but maybe with a dry whole wheat type cracker, it could be the base for another topping.
I loved this pasta sauce in a jar.