I feel like I’m living in an episode of Seinfeld or Friends. You know… when something happens and then something else happens and then a third thing happens that somehow ties it all together. I’m pretty sure some recent events are really just my subconscious is trying to tell me that I’m losing my mind. Literally.
I’ve always had this panic thing where I really think I lose my cell phone and once I start the panic mode, I find it under my leg in my seat in the car, in a fold in a blanket, or under the dog. This happens like, literally all the time. At least once or twice a day.
What’s going on with my recent misplacement of really important belongings isn’t this panic-mode. It’s real. I don’t know what’s going on (with the exception of me losing my mind)… but in the past two weeks I have somehow managed to misplace not one but TWO jackets, leave my car keys in my Mom’s car, and forget my purse in a restaurant. WTF?!
Rather than just thinking I’m a moron, I’m going to take this as a sign that I need to take a step back and relax. Take a minute and breathe and STOP LOSING ALL OF MY CRAP!
In an attempt to go back to my normal routine, I decided to make dinner last night. It’s been rare since Dave and I got engaged… life has just been too crazy and busy to make fun dinners. I was inspired by the surplus of Grape Tomatoes in the house and wanted to try to make my own tomato sauce.
This sauce is so good… I almost could not believe myself. Don’t leave out the roasting of the veggies in this recipe… it gives the sauce such a rich flavor. It’s very easy to do!
Roasted Grape Tomato, Garlic, & Poblano Ragu
1.5 pints Grape Tomatoes
1 Head Garlic
1 Poblano Pepper
8oz Lean Ground Beef
1 Green Bell Pepper
1/2 Large Sweet Onion
1 can Diced Tomatoes
1/4 cup Fresh Basil Leaves
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon-1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1/8 teaspoon Cumin
1/2 teaspoon Dried Parsley (or 1T fresh)
1. Roast the Veggies: Preheat the oven to 400. On a baking sheet COVERED with foil and prepared with cooking spray, spread the tomatoes. Put the poblano on the sheet too. Cut off the tip of the garlic exposing the tops of the cloves. Wrap the garlic in a small piece of foil and pour a few drops of Olive Oil in and close. Put the foiled garlic on the baking sheet too. Either drizzle or spray the tomatoes and poblano with just a bit of Olive Oil, sprinkle with salt, and pop in the oven for 30-40 minutes. Flip the poblano halfway through and remove if the skin becomes charred.
2. Cook the meat: While your veggies are roastin’, cook the ground beef in a skillet over medium heat. If frozen, scrape into small pieces or chop if fresh. Season with a little salt and pepper. Remove from pan.
3. Cook the veggies: Chop the pepper and onion and saute with cooking spray in the same pan the beef cooked in. Cook for 5-10 minutes then set aside in the same bowl as the beef.
4. Make the sauce: When the tomatoes are a little browned ontop and nice and soggy looking, remove them from the oven. Unwrap the garlic and let cool. Cut the poblano in half and scrape out the seeds. Scrape off the skin too, if possible. Chop half of the pepper and reserve the remaining half for another use. Using the back of a spoon, press the bottom end of the garlic until the cloves slide out. Place the chopped poblano, 1/2 of the garlic cloves, and all of the tomatoes in a blender with the rest of the seasonings, the can of diced tomatoes, and fresh basil. Blend until smooth. Taste and adjust seasoning as necessary.
5. Eat the Sauce! Combine the tomato mixture from the blender with the beef, pepper, and onion. Heat in a medium saucepan over medium heat until warm. Serve over spaghetti and top with a little bit of fresh parm. Enjoy!