The Secret Ingredient That Makes Wonderful Dishes.

Everyone knows that fresh ingredients make a better dish than boxed or canned.  Making your own pasta is excellent if one can make it well, but only for special occasions do I go to that kind of trouble.  Usually I chop the vegetables and smash the garlic myself, of course.  Further, the tomatoes I can personally in the late summer and autumn are used in dishes that take tomatoes until they run out and we go back to commercially canned tomatoes.  

This tasty substitution to the ingredients make spaghetti sauces, pizza sauce, and casseroles really good.  There is one ingredient that makes the beefy tomato skillet even more scrumptious than this.  I used a fresh tomato.  And not just any fresh tomato, it was an organic tomato.  I can even improve on that: this tomato, red, luscious and fragrant, came from the garden moments before it was blended into mush and put into the tomato skillet along with the rest of the ingredients.  Part of the tomato sauce needed to be replaced with this marvelous fruit.  (Tomatoes are fruits, all you students.)   I was generous with the sugar to cut the acidity and iodized salt for flavor and the iodine content.  (We are all iodine deficient and we need it for all kinds of functions in the body, especially the eyes, the ovaries, breasts, spinal fluid and more.)

The result was my son wolfed down a huge portion and complimented it.  When I ate my serving, it was superb.  My picky grandson claimed it was “s’all right,” which is praise from a sixteen-year-old.  Grandma recommends blending up a fresh whole tomato for part of your tomato sauce requirements.  The difference is day and night. * * *.