7/9/2022 – We have a lot of tomatoes and bell peppers from the garden and decided to put them up prepared into two base dishes for use with meat in the winter.
- Cut off all the bad places and chopped the tomatoes.
- Chopped red onions, celery, and carrots for the marinara. About 1:1:1.
- Chopped yellow onions, celery, and bell pepper for the Cajun sauce. About 3:2:1.
- Cooked them in the two large deep pots (marinara in the deep aluminum pot) with bacon grease and olive oil. After partially wilted, added 1/3rd of the garlic.
- After it wilted more, added the fresh tomatoes. Added another third of the garlic.
- Add salt and fresh coarse ground black pepper to both. Then added our homemade Italian seasoning (which had a lot of red pepper flakes in it) to the marinara and Kip’s Creole Seasoning to the cajun sauce.
- Simmered them for about 5 hours until they became a chunky sauce with a deep aroma. The simmering was halted before it was ready so when it is reheated the meat can cook before the sauce becomes mush.
Q: How much of the seasoning blends were used? A: Until it smelled right.