Not a lot has happened this weekend. At least not a lot that I participated in. Saturday I woke up with a sty-eye which after some interwebs investigation I found out is actually chalazion. TMI? Maybe. I didn’t even go to Blowoff but I reluctantly found the energies to run to the co’ sto’ before they closed up last night to get garlic and onions for the sauce I didn’t get around to making today. It was cold out!

Now let’s get to the sauce. One of my favorite smells ever is olive oil, garlic and onions heating up in a pan. I didn’t have any meat to put into this batch, and I wasn’t about to go outside in the cold to get any. Since this was to be a straight tomato sauce I decided to double up on some of my ingredients.

I had a huge white onion which I chopped up and added to it an entire head of garlic, which ended up being about 10 cloves. Yum! After those two started to sweat in the olive oil I added: tomato sauce, stewed, diced and crushed tomatoes, mustard, a beer, crushed red pepper, cumin, sugar, ground chipotle, whole black peppercorns, oregano, adobo seasoning, ground mustard and salt & pepper. Is that everything? I can divulge the amount of each ingredient because I don’t measure; I just season it to taste. Cook all of that down for three or four hours and that sauce was good to go.

While Food Network today was all about Thanksgiving recipes (with lots of great stuffing recipes) this sauce is good to eat for a few dinners. After that I will usually freeze the remainder in single-serving bags for later use. And that’s how the weekend went.