Steve's Salsa

Until the blight struck the greenhouse we had a plethora of tomatoes. Our solution was to eat fresh salsa as often as possible.

Steve's Salsa

Tomatoes, de-seeded and diced, as much as you have fresh out of the garden
Onion - dice into small pieces
Fresh Cilantro (although we sometimes cheat and use dried)
Lime Juice - we squirt it until it is right
Jalapeno - we use 1 medium
Salt

I firmly believe that salsa is a total to-taste recipe. First dice up your tomatoes, then add onions, cilantro, jalapeno, lime juice, and salt to taste.

The Sauce

This sauce is a base for lots of things I like to make.  I have not bought jar sauce for years.

2-28 oz. jars of diced tomatoes with puree
1 half of a sweet onion, diced
1 red pepper, diced
3 or 4 garlic cloves
8 oz. baby bella mushrooms, sliced
olive oil
about 1 tablespoon Penzey pasta sprinkle

In a large, heavy sauce pan saute the onion and garlic in olive oil.  Add the red pepper and mushrooms, cook until the mushrooms are reduced.
Add the tomatoes and pasta sprinkle. Simmer for an hour or so or place in a crock pot on low for 3 to 4 hours.
You can add meat to the sauce such as sausage.

lazy girl lasagna

A few Sundays ago I had a hankering for lasagna but didn't feel like pulling it together so decided to make a baked ziti version.

• The Sauce
• Hot and sweet sausage, about a pound, pound and a half, cooked, cut into bit sized bits
• Box and half of Dreamfields ziti (cooked)
• 15 oz ricotta cheese
• 8 oz mozzarella cheese, grated
  
• 1/4-1/2 cup of grated Romano and Parmesan cheese
• Fresh ground pepper to taste
  

Preheat the oven to 350 degrees.

Mix the ricotta, half of the grated mozzarella, Romano/Parmesan, and pepper cheese in a small bowl set aside.

"Dot" cheese mixture over the pasta, cover with the remaining pasta.  Top with the rest of the mozzarella cheese and bake until bubbly (20-30 minutes)