TOMATOES!

How many feet are in a mile?

FIVE TWO-(M)EIGHT-OHS!





Although summer is almost ready to give way for fall, tomatoes are still plentiful (at least in my house)!
With extra tomatoes comes new creations, and recently I made one I particularly enjoy.

                                                                                         Here's what you need:

5-6 medium to large tomatoes
1 tablespoon of garlic
2 tablespoons of onion
1 tablespoon of basil (you can also use Italian seasoning)
3 sausages
1/4 teaspoon of salt
3 tablespoons of flour
3 tablespoons of water


Start by chopping! Dice your onion and mince that garlic. Also cut your basil. A trick I learned from a cooking show is that to cut basil, simply roll all the leaves into a big pile and then cut up the roll vertically. As for the tomatoes, cut them up in about eighths. The pieces do break down, so don't worry about size too much.

 

Set a skillet on medium low, and add your oil, onions, garlic, and salt. After these start sizzling, add your sausage and let it cook. You can also add your Italian seasoning. Once it is almost done, add the tomatoes, and let the entire mixture bubble. Now is the perfect time to start your pasta! 

After about 7 minutes, combine water and flour in a separate bowl. Add this to the sauce to thicken. Depending on your preference, add more or less. When the tomatoes have broken down significantly, add the fresh basil.

Stir as needed, and let everything meld for another 5 minutes or so. When your pasta is done, this is ready to serve! Enjoy! And an actual baking post is sure to come soon.