A sauce for things.
Have you guys seen this slide show?!
I need a waffle maker. The only waffle maker I own is a Mickey Mouse-shaped Waffle Maker. And I’m totally not hating on it because about 45938 of my dearest childhood memories revolve around that there Mickey. But shesh, I would really love a normal waffle maker to make all those magical creations in.
And then I could make a savory waffles. And cover it in this here roasted tomato sauce. And then add on an egg and avocado. Yes, that would be the perfect meal for breakfast. And lunch. And dinner.
But for now I will just cover my pasta in it. And I’m plenty happy with doing that. But if I’m ever craving something other than pasta that’s okay because this sauce is also perfect on fish, steak, chicken, salads, savory waffles, eggs or anything else you can hope to dream about.
Speaking of dreams, last night I had a dream about hot chocolate at 10:30 and got up and made some. Well I got up and attempted to make some but we didn’t have any hot chocolate packets and it was far too late to even think about making homemade hot chocolate because that would’ve taken an entire 3 minutes. So I added some almond milk + honey + cinnamon to a mug and heated it up. It’ll do. But it wasn’t chocolate.
If you’re thinking, “Why were you already asleep by 10:30?! How old are we?!” That would be because I got a migraine just before I sat down with Andrew to eat a dinner at Chipotle. I hate migraines. I lose vision on the right side of my body and then my face and lips go numb. It’s a bummer. Especially when it interrupts Chipotle time.
Anyways, I’m all better now. And just knowing I have this pasta sauce in the fridge to top pasta (or things other than pasta) is making me feel even better.
A sauce for things
4 roma tomatoes
1 red bell pepper
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 stalks celery, chopped
1 teaspoon dried italian seasonings
3 fresh basil leaves
2 tablespoons drained capers
1/8 tsp salt
1/8 tsp ground black pepper
Into a blender, place roasted tomatoes, peeled and topless bell pepper, olive oil, red wine vinegar, celery, italian seasonings, basil leaves, capers, salt and black pepper. Blend until smooth. Serve on top of pasta, fish, chicken, steak, eggs, avocados, salad, savory waffles or anything else you can possibly imagine.