Most of you know that I started a Culinary Arts Program at a local university this fall AND about a week ago we had mid-terms… SCARY!
Ohhh… K. Just kinda scary.
Mid-term’s were a little bit of a gamble… we had our names drawn for what we’d need to prepare for each cooking method. Tomato Sauce was my Mother Sauce and I brought some of it home to share with y’all
This Culinary Arts Tomato Sauce is the basic red sauce I made in class- at home I added vegetables and shredded chicken served over whole grain angel hair.
- 3 Tbsp olive oil
- 1 C onion, diced
- 12 roma tomatoes, diced
- 1 clove garlic, minced
- 2 sprigs thyme, minced
- 6-8 basil leaves, chiffonade
- sea salt and pepper to taste
- 1 C chicken, shredded
- 1 C zucchini, thinly sliced
- 1 C yellow squash, thinly sliced
- ½ C parmesan, shredded
- Over medium high heat oil in a heavy bottom stock pot.
- Add onion and sweat until softened but not browned.
- Add tomatoes and herb, slat and pepper.
- Bring to boil, reduce heat and simmer over very low heat heat for 1½.
- Add remaining ingredients and 20-30 minutes more until vegetables are soft.
- Adjust salt and pepper.
- Serve over whole grain angel hair.
- Garnish with shredded parmesan.
*recipe adapted from UVU Culinary Arts Tomato Sauce
The last couple weeks of Culinary School have been full of all kinds exciting adventures… like butchering unheard of amounts of chickens and filleting flat and round fish too.
I’m pretty darn good at them all now- AND nope, I haven’t passed out once.
This past saturday we catered a large event at the airport, besides the fact that I was up at 4am and it was freezing… it was pretty fun!
I learned to flip omelets and only triple flipped one time- at least I caught it! Must be all those years of basketball. (yes, my eyes are closed in this picture)
Enjoy today’s Culinary Arts Tomato Sauce with some of your garden produce this fall!
I hope your week is going well… Happy Tuesday!