Whip Six Womens Active Running, Triathlon, Cyclist Apparel

Remember yesterday I said I would share my “Secret Spaghetti Sauce” recipe with you? Well, I always keep my promises. Just promise to not allow it to stay a secret!

Monday morning when I walked into my boot camp, I was given a huge bag of fresh, local tomatoes. Apparently, the farms are trying to get rid of the last of their harvest and one of my clients purchased over 20 pounds of tomatoes for practically nothing!

After making tomato pies, sauces, salads, pico de gallo, and salsa to say she was Tomatoed out was an understatement. Let’s just say I was more than happy to help her get rid of them.

These are all that are left over – perfect for salads and sandwiches!

Tomatoes tend to get soft fast, and since it is just Dan and me, I had to decide what to do with all of these things so we too wouldn’t get sick and tired of our beloved local tomatoes. I checked out my pantry and spice cabinet and  decided to put aside my German-Anglo heritage for the day and embrace my love for Italian by creating this vegan marinara sauce.

I promise you, it took less than 10 minutes of actual work. And unlike most sauces that have to sit on the stove all day long, it was completely ready in less than an hour.

What You’ll Need: 

• 6-8 ripe (a bit over ripened is even better) tomatoes
• 2 garlic cloves (leave skin on)
• 1/2 sweet onion, sliced
• 1/4 cup basil leaves
• 1 tsp dill
• 1 cup vegetable broth
• 1 tsp oregano
• 1/2 tsp sea salt
• 1-2 tbsp olive oil
• 1/2 tsp lemon zest*

What You’ll Do: 

1. Preheat the oven to 405-degrees and line a baking sheet with aluminum foil (for easy clean up)
2. Quarter all of the tomatoes and then toss the tomatoes, garlic, and onions with olive oil and spread out on baking sheet.
3. Cook in the oven for 40 minutes, until roasted.
   
4. Allow to cool so that you can “squeeze” the roasted garlic out.
5. In a pot, toss in garlic, tomatoes, onions, broth, oregano, basil, salt, dill, and basil.
   
6. Bring to a low boil, uncovered, for 10 minutes, stirring from time to time.
7. Take 1/2 of mix and place in a blender. Add back to the pot and stir.

It’s ready to go!

See, how easy is that? I loved the flavor that the lemon zest and dill added, it made it more like a summer time marinara and gave it that bit of extra “wow” that I was looking for.

Now toss with pasta, or use as a dipping sauce for roasted veggies (I dipped roasted okra in with it). So good.

Growing up my, parents idea of making homemade sauce was to open a jar of Ragu and add extra onions, ground meat and salt to it. It’s nice to know I am not stuck to the jars (though they do come in handy a lot… I use TJ’s organic spaghetti sauce). This sauce was so light and knowing it was from local ingredients made it taste so much more flavorful (at least to our taste buds).

Hilarious Women’s Soccer Team Fun Caught On Tape

In other news, I found this video of the women’s olympic soccer team this morning. It had me cracking up! They have their first game today, so send some US love their way.

Watching this video made me want to be best friends with all of them! It seems they know how to let their hair down, be silly and enjoy the experience.

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