Well hello there! Welcome to my first post on my blog 🙂
Growing up, I always enjoyed going to my grandparents house and seeing what was growing in the garden. At home we always had fruit trees but a few years ago I started getting in to growing my own vegetables. I take great pleasure in planting a seed or seedling, watering it every day and seeing it grow in to a beautiful fruit or vegetable that I can use is my cooking and baking. Recently, I planted about nine Roma tomato plants and have now become blessed with an abundance of bright red delicious fruit. My family has enjoyed a lot of bruschetta but with a big bowl of tomatoes ripening at the same time I decided to turn them in to a light sauce for dinner. Start with about 1.4kg of Roma tomatoes and cut crosses in the base of each one. Place these in a pot of simmering water for about a minute and take them out with a slotted spoon. This will make it so easy to remove the skins! Dice one onion and fry until golden then add some diced beef (I used about 250 grams). Stir until browned and add in one diced carrot and capsicum. Cook until vegetables start to soften. Add in your peeled tomatoes and a cup of water and a cup of stock. Put the lid on your saucepan and cook for about an hour and a half, stirring occasionally and adding additional water if needed. Add salt, pepper, a teaspoon of sugar and herbs like basil, oregano and parsley. Cook some pasta and stir through your sauce.