Chunky Marinara Butternut Squash Sauce

 

As I gradually evolve into a food conscious naturalista; a natural food, whole foods diva, I have become even more disciplined. I’m totally flabbergasted at the self discipline that I have developed throughout my journey.   I try my  “damndest” at preparing all that I can from scratch, by avoiding and limiting processed foods. It’s become so bad, that  the thought of lifting a jar or can from the supermarket shelf and placing it into my cart, has become a mental struggle. I know there’s a possibility that these items may include ingredients, that my TEMPLE isn’t  willing to consume, let alone digest . I guess you could say that I now have a food paranoia or my obsessive compulsive disorder has returned.

Even though it is time consuming, I find peace and gratification, in creating almost  all of my meals from scratch. It’s rewarding and  the natural taste is oh so pure. The other day, my son Robert said, “Mom I made some curry chicken at my friend’s house  the other day, and I could actually taste the “un” naturalness from the packaged seasonings. It was different from your food. It was good, but I could taste that other stuff that was in it.” Robert  hasn’t quite mastered the art of cooking with herbs and spices just yet. He doesn’t understand how to get the flavors to mend together. I keep telling him that there really isn’t anything special, other than maintaining the distinct flavors of the food that is being prepared. Chicken should taste pure, like  chicken. Fish should taste like fish. Cooking is about enhancing the flavors, without overpowering with other ingredients.

So as I continue to use fresh and natural ingredients to prepare my meals,  I’m now intent on launching my own line of natural, flavorful authentic products. I am the season lady. I effortlessly create unique blends of herb infused sauces. I remember the days when I would anticipate the buy one, get one free sale on pasta sauces. Not all brands are created equally. Some brands still needed to be “doctored’ up, to achieve the bold flavors that I love.

I purchased a case of tomatoes at a decent price and was keen on using them up, in many different ways. I roasted some with vegetables for dinner. My grandma washed and ate some, like the fruit that it is. I blanched and diced some into other meals. Now, how could I possibly have all this tomato and not make tomato sauce?

I had every intention of making tomato sauce, with the foods from the earth that I had on hand. I blanched and peeled the tomatoes. I didn’t even seed them. The tomatoes were so juicy, the only liquid that I added was a cup of wine. The tomato sauce ingredients includes, but is not limited to mushrooms, bell peppers, garlic, onions, butternut squash, pimento seeds, herbs, and I never leave out the scotch bonnet pepper. I deliberately pierce the peppers or add them (with seeds) into most of my meals. I’m a spicy diva and loves the heat that is released from scotch bonnet peppers. It makes everything so spicy good. After simmering this huge pot of goodness, I pureed most of it. I left bits of chunks in it, because I like that rustic, homey feel to it. This could have easily been deemed a tomato soup packed with lots of love.

My son D’Angelo kept drinking the tomato sauce as if it was water. Everything that I feed this child is the “best food ever  mom!” I made some smoked paprika chicken and added my chunky marinara butternut squash sauce  to the smoked paprika chicken and it was equally amazing. I have so many dishes to prepare with my tomatoes and I’ll be sure to keep you posted.

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