Withdrawal from Wthdrawal

Remember that time when you took the challenge to not eat sugar for 3 weeks, and not just sugar, but gluten and milk?

What kind of self torture is that?

Remember how sad you were... and a little bored?

But you did it, thinking you would be back to sugar in no time...until the 3 weeks were up and then you were so scared to even think about eating sugar again because now you know for sure how much you depended on it to entertain you, to keep you company, to distract you from the hard things, and what if you can't just have it occasionally without eating all of it?

Yep.

And not only that, remember how it made you wonder if there were other things in your life that you could give up; other things that are a waste of time and talents?

You know...

those things that you tell yourself you deserve to do....or eat, because you've worked so hard all day and you've earned it?

How does that even make sense?

Here, you've worked incredibly hard, now go do something that is going to negate at least half of the work you've done...you deserve it.

What kind of self-hate talk is that?

Remember that?

Please, remember that.

Oh Honey...

Last week I scraped the bottom of the honey bucket.

No, this isn't a life metaphor with deep meaning, I really scraped the bottom of my honey bucket...and then licked the spoon...and fingers. The last of the honey may be an ordinary occurrence for some, but this time, for me...it hurt. This wasn't just any honey bucket, this was the last of the good stuff. The stuff family drove hundreds of miles for, the stuff I grew up on...a sweet taste of heaven right here in my kitchen. I would make the drive myself, just to refill my bucket, but the honey man has retired and I have found nothing that competes. My brother still has a stash that he guards very heavily. I guess deep down I thought he would soften and share, being family and all, but no...honestly I don't blame him, he's only looking after  himself his own little family.

The fact is, I don't have the resources to be a honey snob anymore, so last night I took the plunge and bought some different honey. The price was right, at $120 for a 5 gallon bucket, I've seen  it sold for more than twice that. It was recommended by a friend and it's local, which helps with allergies. It's raw, which means it still has live enzymes and a few bee parts. AND it's pretty tasty...after all, it is honey.  I've yet to open the bucket...in fact, this post is a way of delaying the inevitable...but the bread must be made, and my kids want goodies in their lunches tomorrow...so humbled, here it goes....

To think, or not to think....

I sit here eating yogurt, that I made, and enjoying it...trying to NOT think about how it was made.

It was so much easier than I thought...sterilize, heat, mix, and let it sit in a warmish environment and spread it's little active bacterial cultures, and try not to think about it.

Really, if you DO think about it, it's quite amazing...scientifically anyway; to go against everything you've ever been taught about food safty and come up with a product that is not only safe to eat, but good for you.

Everyone should try it...at least once.

Orange Yogurt Cake

Well, it’s that time of year again. Dishes sit unwashed, laundry wrinkles, forgotten in the dryer,  kids run around half dressed while I get lost in the yard and garden. I feel like just signing off for the next few months, but in an effort to find balance and maintain some sort of house hold structure I thought I would share this yummy cake we made for Easter.

I like to make cakes, but they rarely come together as planned, but this one did…so it’s a keeper. I first saw the recipe in a Greek cookbook my daughter brought home from the library. Before I had a chance to make it, the book was returned and I lost the copy I’d made. So I looked around on the internet and found this one that looked really similar. Only problem was that it was on Martha Stewart. com, and really, as much as I struggle with baking cakes, what makes me think I could make something of Martha’s. But, it did look really easy, so  I just made a few changes and doubled it (come on Martha, if your going to make cake….make some cake). But if you trust Martha more than me, click on over…I’ll never know :)

Orange Yogurt Cake
2 cups all-purpose flour, sifted (I never sift)
1 1/4  cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup plain whole-milk yogurt (none of that low fat stuff)
1/2 cup vegetable oil
zest from one orange (try to find organic…lots more flavor and no hidden nastys)
juice from one orange (hint, hint…use the same one you zested)
2-3 eggs
1 tsp vanilla extract
powdered sugar for dusting

Preheat oven to 350. Butter 2 8-inch round cake pans.  Add everything in order stirring a little after each addition. When all is added, stir just until well mixed. Easy to do by hand, and doesn’t  take long.
Bake until toothpick comes out clean, about 25 min. Let them cool for 5-10 min, then carefully dump out on wire rack. Dust with powdered sugar. It’s good warm or cool. Martha adds a little orange garnish that looks tasty, but I didn’t have time for.

And now I’m off to dig a 3X3 foot hole for a new tree…

Chili Smoothie

I love a good pot of homemade chili. Throw in  a slice of homemade whole wheat bread with a little honey and a big glass of milk, and it’s as good as sitting in Mom’s kitchen on a Sunday afternoon.

My kid’s favorite is canned.

I have tried a million (at least) different recipes with no success…until now. Turns out, it’s not the flavor they don’t like, it’s the texture. So I came up with a brilliant plan…

Chili Smoothies!

Hang on, stick with me, it’s not as bad as it sounds. In fact when you serve this chili, you can keep the smoothie part a secret.

1 lb. hamburger
1 large onion, chopped
4 cloves garlic, minced
1 7-oz. can diced chilies (or ½ pint if you can your own)
1 15-oz. can diced tomatoes
1 46-oz. can tomato juice (or two quarts total tomatoes if you can your own)
2 15.5-oz. cans red or chili beans (or one quart if you can your own)
2 Tablespoons chili powder
1 bay leaf
2 tsp oregano 1 tsp basil
While your hamburger is browning put onions, garlic, chilies and tomatoes if you need more liquid in the blender on med high and blend until your pickiest child won’t recognize their origin. Add mixture to browned meat and heat on medium until bubbly, simmer 5-10 minutes. Add remaining ingredients, bring to a boil and simmer at least 20 minutes, but an hour would be better.

Enjoy eating dinner with out a single complaint of “This has onions/peppers/tomatoes/whatever in it!”

This post is shared with Food on Fridays @ Ann's

Fasting to be Filled

Each step required mental command and my breath came in deep gasps, proclaiming out loud a week of missed exercise...my body had forgotten it's rhythm.

Such a reflection of my spirit. I had been off beat all week, a little sick, but mostly just off. Lack of daily sustenance...not even a snack.

That's how I began my fast, this monthly ritual of skipping meals, snacks and mindless eating...I began with my soul already starved.

I sat in church, stripped of all numbing food, bearing my soul... and it was ugly. I sat muddled and shamed but felt no desire to hide, only to be filled.


And I was.

Slowly at first, like a drink of cool water after a long run, wetness seeping into places I didn't know were dry. For a moment I was tempted to stuff myself full of sweet forgiveness without acknowledging the depth of my hunger, but mindless gorging can never fill, and each thoughtful bite offered was savored...was exactly what was needed,

and I ate.

For the Lord God is a sun and shield: the Lord will give grace and glory: no good thing will he withhold from them that walk uprightly. O Lord of hosts, blessed is the man that trusteth in thee.~Psalm 84:11

Spaghetti Meatballs~Make peace with the grease

My daughter brought home a book from school called "Cooking the Italian Way". At 10 years, she is still my pickiest eater, still shying away from anything different. I'd be crazy to not jump all over this opportunity, right? Even if it turns out bad, well...who's fault is that? Of course, this isn't her first experience in the kitchen, but she usually sticks to chocolate cake, cookies, pancakes and chili from a can; which just happens to be the extent of my knowledge when I left home for college. She's excited to try some new dishes (Minestrone and Risotto)and revisit some family favorites (spaghetti and pizza).

We started last night with spaghetti, making the sauce from scratch. The consensus: tasty, but definitely not spaghetti sauce. The star of the evening turned out to be the meatballs. I'm not a big fan of meat, so huge chunks of greasy ground beef have never been on the menu. But, we tired it...her idea, and well...YUM!

Spaghetti Meatballs

1 lb ground beef
2 eggs
bread crumbs (I used homemade whole wheat with the crusts cut off 1-2 slices)
1 T dried basil
1/4 to 1/2 cup grated Parmesan cheese.
salt and pepper to taste
2-3 T oil to cook them in, I used coconut.

Mix all the ingredients well, except the oil. Roll into tight balls (golf ball size). Heat oil in skillet to about medium high. Drop in meatballs, don't overcrowd, it's better to just do 2 or 3 batches. They cook pretty fast, only a few minutes on each side, i only turned the 3 times. Be careful of the hot grease, remove meatballs from pan and drain on paper towel. Add them to you spaghetti sauce while cooking, or just on top of prepared plate.

Using coconut oil is better than vegetable and olive because it is more stable at high temps, and oil is actually required for your body to absorb all the healthy nutrients in the tomato sauce. I made peace with the grease and the grease brought peace to the dinner table.

Who'd have thought?

Lemonade Master Cleanse

As part of new ideas and renewed efforts to be healthy, I joined my husband in a cleanse. The idea being to clean out the insides in preparation for a new start.

After a week of only consuming lemons, maple syrup, cayenne pepper and a whole lot of water, I've learned a few things.

1. Clean is good. Just like having a clean house, things run more smoothly. I've always been a fairly healthy person, eating natural foods and lots of exercise, but I'm amazed at the difference. Every move feels less restricted, when I didn't even realize that it was. Breath flows smooth, muscles react quicker than expected and I have a keener sense of bodily placement.

2. The body is smart, listen to it. Taking variety and choice out of the equation, and just listening to the body's hunger signals was very interesting. I remember at one point, as I was sweeping the floor, I saw an old peanut shell hiding behind the couch. Instantly, I felt a reaction in my stomach and I wanted some munchies...anything salty and crunchy. This feeling was different from the usual messages sent when actual nourishment was needed. Learning to differentiate between sight/smell cravings and cravings for needed nutrients was very eye opening, and one I'm still working on.

3. Food nourishes more than the body. It felt good to give my body a rest from digestion and a chance to deep clean, but honestly, my body and soul were bored. Relying on food for entertainment and comfort isn't healthy for mind or body, but saying that food is the spice of life is no exaggeration. Giving into every compulsion is not what Heavenly Father ever intended for us, but I think there is a reason feasting is so often linked to our spiritual diet. Feasting does not equal gluttony, but a planned meal full of nourishment, variety and enjoyment. "...for food and for raiment, for taste and for smell, to strengthen the body and to enliven the soul."

4. Give thanks. Nothing like abstaining to increase gratitude for what you've always had. Faint aromas, married flavors, the ability to prepare....confessing His hand in all things; a blessing in itself.

Will I do it again? I look forward to it, but not for a year or so. Hubs says no way, so I guess I 'll be on my own...more to learn for sure.

Slow Cooker Survival

Last week when I was feeling a little under the weather, I dusted off my slow cooker and put it to use. I don't use my slow cooker very often simply because I don't usually plan ahead that far, and to be honest, I haven't always had a lot of success; things come out too runny, or under/over cooked, too bland or too hot. Luckily for me and my family, these recipes (that I got from a recent issue of Simple & Delicious) worked.

Tex-Mex BBQ

3 1/2 lbs beef roast
1 jar (18 0z) hickory smoke-flavored BBQ sauce (or make your own)
1/2 cup finely chopped onion
1 envelope chili seasoning
1 T Worcestershire sauce
1 tsp. minced garlic
1 tsp. lemon juice
14 hamburger buns (make your own....YUM!)

Cut the roast in half and place in slow cooker. Combine remaining ingredients and pour over beef. Cook on high for 5-6 hours. Remove beef and shred then return to slow cooker. Serve on the buns.

This made enough for dinner one night and Sunday lunch. I'm sure it would go farther if you actually feel well enough to serve it with a side dish or some vegetables.

Fiesta Chicken Burritos

1 1/2 lbs boneless skinless chicken breasts
1 can (15 oz) corn, drained
1 can (15 oz) black beans (I cook a batch of these up these from scratch and keep them in the fridge to use through the week)
1 can (10 oz) diced tomatoes and green chilies
3 T ground cumin
1 tsp salt
1 tsp paprika
1/2 tsp pepper
Dash of cayenne pepper and crushed red pepper flakes
1 pkg. (8 0z) cream cheese
8 flour tortillas

Place the chicken in the slow cooker. Mix remaining ingredients except cheese and tortillas and pour over chicken. Cook on low for 4-5 hours (better use high if your chicken was frozen). Remove the chicken and shred, then return to slow cooker adding the cream cheese. Cook for about 15 minutes more or until everything is warmed through.

We ate this on four tortillas the first night, over mashed potatoes a few nights later and then I cooked up the leftovers last night with corn tortillas in casserole of sorts.

Put Up or Shut Up

Seriously.

Times are tough. Like everyone else we've been looking for ways to trim costs, save more and live well within our means. So when the garden produces more than expected, peaches arrive by the box load, neighbors offer trees of bounty, and friends unload ripening fruit you say thank you and get busy.

First, it was peppers. These I chop and freeze, dry or can. If canning you should use a pressure cooker since they have low acidity. I don't have one and I have just used a water bath, but it's not recommended.

Next there were peaches. What we didn't eat I simply cut up into slices, added a little sugar and froze in quart freezer bags. Growing up, Mom would always can LOADS of peaches....rows and rows of the peachy fruit lined our storage room shelves. It was pretty, but my kids don't really care for canned peaches; they do love peach smoothies, so I froze most of them with just a little sugar to keep them pretty. I also made peach jam, that turned out quite tasty, by following my apricot jam recipe.

Before I was even half way through the peaches, my neighbor offered her apple and plum trees. So we (and by we, I mean me and Laser Boy) made applesauce, plum applesauce, apple pie filling and plum jelly; still too many apples left on the tree....with such cute help, I'm sure I'll just have to make more.

In the middle of all this, another neighbor calls offering three large boxes of pears that are going rotten faster than she could get to them. Hmmm, let's see, wasn't that me just praying for solutions to lower the ol'e grocery bill.....

k, I'll take 'em.

Turns out they went rotten faster than I could get them to my house (Hubs said they smelled like hooch), not sure what my well intentioned neighbor had in mind, but they did make an excellent addition to my compost pile, and with all my extra time I was able to freeze my corn before it went too mushy.

Now, I think the rush is over and I'm just dilly dallying with more peppers, green beans, basil and tomatoes; hoping it doesn't freeze until I can stock up on canned tomatoes and tomato sauce.

To be honest, I'm surprised by it all. Not that I am well taken care of, that I have come to trust, but the fact that I can.....um, can. All those Labor Day weekends spent in hard labor, helping my mom can everything you could imagine and in amounts that are now unimaginable, must have paid off.

Food on Fridays with Ann Kroeker

Pesto, Pesto, Do Your Very Besto....

I have always wanted to make pesto, even before I knew what it was....just the sound of it sounds.....well, YUM. A few weeks ago my husband rented "House Boat" as an attempt at romance, and that lovely little ditty that Sophia Loren sings...

"Presto presto
Do your very besto
Don't hang back like a shy little kid
You'll be so glad that you did what you did
When you do it with a bing bang bong
A bing bang bong"

...goes through my mind (and sometimes even slips out of my mouth) as I spread my delicious homemade pesto on my bread. Although this is my first attempt at pesto, I don't think there are any hard rules as to what you can or can't put in it. The basics of course; basil, olive oil, and garlic are pretty standard, but I've heard of people leaving out the Parmesan cheese and nuts, and adding just about anything they desire. Mine went something like this:

2 cups fresh basil leaves (I used lemon, regular and cute little unknown kind)
1/2 cup chopped walnuts (cheaper substitution for pine nuts)
3-4 cloves garlic
1/2 cup olive oil (use the good stuff if you have it)
1/2 cup grated Parmesan

I guess the easy way is to processes the basil and oil in the food processor, which I don't have, but my blender worked pretty good. Then add the garlic, nuts, Parmesan and remaining oil. I also read here that you can toast and roast your nuts and garlic for a deeper flavor; I did and it turned out YUM (repetitive, I know).

Warning: Basil has a tendency to turn brown after it is cut up, oxygen being the enemy here. I found that pouring a nice thick layer of olive oil over the top of the pesto before storing it in the fridge helps to keep the lovely green color. I also read, and will try next time, that if you quickly blanch the basil leaves and then immediately immerse them in ice water, it helps to maintain the color.

My favorite way to eat the pesto is to spread it on toast and top with a fresh tomato and a little bit of pepper. I'll admit, Laser Boy is the only one of my kids (husband included) that has even ventured to taste it, so I'll just keep singing my slightly modified Sophia Loren song and maybe one day they won't be so shy and "bing, bang, bong" basil heaven.

Healthy (er) Zucchini Bread

This summer has been wonderful...what's the term....yes, crazy beautiful. Makes me wish I could go where it's summer all the time. My heart sunk down to my toes as I drove away from the school yesterday....without my kids. We have had a couple rough days this week, but even when I was about to release the insane, screaming mama (usually kept locked in the basement) I knew, key in hand, how bad I miss my kids when they are gone all day so I had better make the most of it. I love to bake with my kids when they're ornery; something about measuring and pouring together, sweet smells and sneaky snitching makes everything good again.

I try to make things as healthy as possible without messing much with the yum factor, and believe me, my kids let me know when I've gone too far. This recipe was my best friend last summer when I planted too much zucchini; it makes 3 loaves, reflecting on the fact that I had A LOT of zucchini. Most zucchini bread recipes call for as much sugar as zucchini, which can only lead back to ornery, hyped up kids and only a messy kitchen to show for it, so I substituted applesauce for some of the sugar and just left the rest out. I eased up on the oil and used whole wheat flour, my kids are pretty use to this, but I also added some extra flavor/spice for fun.


Healthy (er) Zucchini Bread

4 1/2 cups whole wheat flour
3 heaping teaspoons of ground cinnamon
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground nutmeg
1/2 tsp ginger
1/2 tsp ground cloves
1 cup sugar
1 1/2 cups applesauce
3 heaping cups shredded, unpeeled zucchini
3/4 cup oil
4 eggs
1 tsp lemon peel (optional)
1 cup chopped walnuts or pecans (optional)

Combine flour, cinnamon, baking soda, baking powder, salt, nutmeg, ginger and cloves; set aside.

In another bowl combing sugar applesauce zucchini, oil, eggs and lemon peel; mix well. Add dry to wet and stir til just moistened, still a little lumpy. Fold in nuts.

Spoon into 3 8x4x2-inch bread pans, or lots of mini pans. I like the mini pans because they make more of the sweet outside pieces and they bake with a more even consistency. For the larger pans, bake at 350 for 40-50 minutes, the smaller pans only take 25-30. Monitor closely, too long and it will be crumbly, too short and you'll have zucchini mush in the middle.

If you still have zucchini left over, you can shred it and freeze it in 3 cup portions and you can eat zucchini bread all winter.....pretending it's summer all the time.

Easy Apricot Jam (No Pectin)

While we were visiting Grandma, we loaded up a huge box of apricots from the weighed down branches of her apricot tree. We shared them with everyone we stopped to visit and still ended up with a LOAD of apricots.....and here we are, day 3 of making apricot jam.

The thing I dislike the most about making jam is spending money on pectin only to end up with runny jam. My second issue with making jam is the amount of sugar......oh my! I found a recipe than doesn't require pectin and then I cut the sugar in half and added crushed pineapple. Turns out, it was fairly easy and my husband (who can usually detect even a thought of reduced sugar) loved it. So, here it is.

Once the jam gets cooking things really move fast. The jam should be quite hot when put into the jars so the lids will seal as the jam cools, so it is best to have the jars ready and waiting. Wash the jars in hot soapy water, or if the dishwasher isn't broken, USE IT! With one batch, I filled 4-5 pint jars. Have the lids ready and just as the jam is about done put them in boiling water for about a minute, this also helps with the sealing.





Apricot Jam

~10 cups halved, pitted and slightly squished apricots

~5 cups sugar

~About 1/3 cup (15 tsp) lemon juice

~Crushed pineapple

(I used half of a 20 oz can, but you could probably use the whole can or leave it out completely. It just adds a little more sweet to make up for the reduced sugar.)

Put all the ingredients in this order into a large pot and let it sit for an hour or two. The apricots will start to juice, and when there is a fair amount of juice in the pot it's time to heat it up.

Option 1: Bring it to a boil on high, stirring often. Once it is rolling you'll need to stir it constantly for about 30 minutes. When it boils down to about half the original volume and is thick (think boiling jam) it's ready to pour into jars.

Option 2: Bring it to a boil on medium high, stirring occasionally. Once it is a consistent boil, keep your eye on it and stir often, for about 45 minutes. When it boils down to about half the original volume and is thick (think boiling jam) it's ready to pour into jars.

I also read that if you skim the froth off and save it as you go, it makes a yummy syrup for pancakes or ice cream. I saved it, but I haven't tried it yet.

Pour or ladle jam into jars, wipe the top of the jars with a clean, wet towel and put the hot lids on. I used a spatula to get the lids out of the water one at a time, but I hear there is a little magnet grabber you can buy to make it easier. Screw the rings on tight and turn the jars upside down for five minutes. Turn them right side up and let them cool. A good sign is the popping sound they make as they seal.

Baked Beans

I've never been a fan of baked beans. Mostly just avoid them at picnics, and have never made them for my own family. Then about a month ago, we had a little BBQ with my sister and her family and she convinced me to try hers.

YUM.

She didn't come up with the recipe, I think it came from a good friend, but in honor of her putting up with Hup's shenanigans while we were there, I will forever call them:

"Becky’s Baked Beans".

2 cans pork and beans
1 can kidney beans
1 can black beans
2 squirts of ketchup
1 squirt of mustard
½ cup brown sugar
1 small can crushed pineapple
1 green pepper, chopped
1 small onion, chopped
1 lb bacon, cooked crispy

Mix all ingredients except the bacon together in slow cooker and cook on low for 4 hours or med for 2 hours, adding the bacon toward the end, since crispy bacon is the preference here. Watch it closely, you don’t want it to overcook and get mushy.

K, so maybe that's a lousy prize for all the things my son broke/ruined/wasted while we were there, but don't worry, I left her the prize of all prizes.....
something special just for her.....
something I know she will just love.....
in her basement.

(This may require a follow up post)

Still hungry? Click on over to Ann Kroeker, she hosts a feast every friday.

Work vs. Sugar Cookies

"School's out for summer!"

The lyrics to the "School's Out" rock song have been going through my head all day. I'm not a big Alice Cooper fan, but something about the evil sounding....is it joy? Probably not, but I guess that fits the mood.

I love summer. I love having my kids home. I love being on our own schedule, coming and going as we like; playing, creating, reading, exploring, lazy afternoons, all of it. Unfortunately, today was not like that.

It started out well enough, good morning cuddles, hugs and kisses wiping the sleep away. No rush breakfast and even a little music and dancing, courtesy of Hup. Then, things went sour. Squabbles turned violent and disrespect for all was the tune. I had to pull out my chore list just to get things back in line. Come on, the first day of summer and we we're doing chores? I'm not sure who hated it worse, me or the kids.

What is it about work that brings things back in order? It's more that just the physical cleanliness of my kitchen cabinets, attitudes seem to be cleared out and washed to a shine. As Rosebud scrubbed, she asked why I always make her work when she's ornery. Without hardly thinking I replied that work makes you happy. She rolled her eyes at me, but not three minutes later she was humming with suds dripping from her elbows.

Time well spent, yet I felt behind somehow. So, we made sugar cookies....for lunch.

Summer Savin' Sugar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened

1 1/2 cups white sugar
1/4 cup sour cream

1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F . In a small bowl, stir together flour, baking soda, and baking powder. Set aside. (At this point make sure you put the baking soda back in the cupboard so your two year old doesn't grab it when you're not looking and pour it all over your living room)

In a large bowl, cream together the butter, sugar and sour cream until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or just until the edges start thinking about turning golden. Let cool a few minutes on the sheet then remove to wire rack.

Let the good times roll.

Oh So Simple Tomato Sauce

I love this sauce. I have used it to add zing to canned spaghetti sauce, as a starter for pizza sauce (add some oregano and onion), and as a topping for chicken Parmesan (I'll post that another time). Last fall I canned a few pints using tomatoes and basil from my garden and it has been so handy and delicious, that I'll be doing a LOT more this year, and hoping to use my own garlic also.

1 28 oz. can diced tomatoes
4 cloves minced garlic
1 T tomato paste
1 tsp olive oil
1/8 tsp red pepper flakes
1T minced fresh basil leaves
Salt and pepper

For a smoother sauce use a blender to chop tomatoes until mostly smooth, set aside. Cook garlic, tomato paste, oil and pepper flakes in a saucepan over medium heat until the tomato paste begins to brown, just a few minutes. Stir in the pureed tomatoes (or chunky if you like) and cook until the sauce is thickened and measures about 2 cups, about 20 minutes. Turn off heat and add basil and season with salt and pepper to taste.