Good morning this is Angela with Parkrose Permaculture. Welcome back to Hausfrau Friday
please turn on your subtitles for this video. I'm going to show you how to make
my favorite pasta and pizza sauce that is packed with veggies from my garden.
In the summer, I try to cook outdoors as much as possible to keep the house cool.
Heat oil on med/high heat, and add 2 C finely chopped onion, 8 cloves of garlic, crushed,
and 3 C shredded veggies (I used tromboncino).
This is my first year growing tromboncino in my garden and I really enjoy the
nutty flavor and firmer texture than other squash.
Sprinkle with salt, cover, and cook until softened, about 10 minutes.
Add 1/2 C chopped sundried tomatoes or 1 C fresh. 2 roasted peppers or Japanese eggplant,
skinned and chopped, and 1 zucchini/summer squash, shredded
Altogether, I'm cooking 6-8 cups of garden veggies that I have readily onhand.
The key is to grate/chop finely, and cook well. To this, add 2-3 C finely chopped fresh greens
(Collards, kale, bok choy, chard, spinach, parsley etc). Cook with rest of the veggies about 5 min.
To a large slow cooker, add one #10 can of crushed tomatoes or 112 oz of fresh crushed tomatoes.
Add the spices:
bay leaves, cracked black pepper, smoked Spanish paprika, garlic powder, my own
custom Italian herb blend using oregano, basil and other garden herbs, and salt.
Add 1 Romano cheese, rind, 1 Tbsp Worcestershire sauce or
soy sauce (for vegetarians) . 1/3 C packed brown sugar helps brighten the sauce and
balance out the acidity. 1-2 Tbsp nutritional yeast. Optional: 1-2 Tbsp balsamic reduction.
Mix, cover, and cook on low for 12 hours.
Thank you for watching Hausfrau Friday today. Please click like and subscribe and check out
my Patreon below. I'll be back from my permaculture garden next time. Thanks.