Day 74 – Make It Your Own and Make It Fresh

Its easier to know what

When you feel “duped” by labels, wary of what to buy and what to eat, and you have generally hit your limits of frustration, the best way I have found to make sure you get it right is to make it by scratch. When making it by scratch takes too long in your already busy life, there is always pasta to save the day. A homemade red sauce in just about the easiest thing to make, doesn’t take long, and generally beats the jarred stuff any day of the week.

Tonight, I made a homemade sauce using fire roasted, crushed tomatoes, fresh basil, fresh minced garlic, fresh red onion, a dash of liquid smoke (works well with the firs roasted tomatoes), a sprinkle of oregano, salt and pepper to taste. Simmer that on the stove for 20-30 minutes for the flavors to combine sufficiently and you have a delicious, vegan friendly sauce to cover your whole grain pasta. From what I have read, French baguettes tend to be dairy-free.

About Shane Close

Shane Close is an interactive designer and filmmaker. His passions include his family, surfing, design, film, video, costal environmental protection and travel. He is an executive board member of the Miami chapter of Surfrider Foundation and a former chairman. Shane also owns and manages an interactive design company with his wife, and is the co-founder of Big Happy Films, also with his wife Amber Close.
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