Solar Cook Your Sauces for the Future - or Tonight!
The harvest yielded about a quart of cherry tomatoes, one onion, carrot tops, chives, stevia, sage and sweet basil -- I was ready. The tomatoes were cleaned then cut in half and the onion chopped. Using a large skillet, I sauteed them over medium heat in two tablespoons of olive oil. While that was doing its thing, I cleaned and chopped the herbs and added ground oregano, ground fennel seed, thyme, one teaspoon yellow mustard, a dash of mace, and salt and pepper to taste. And chopped the pepperoni into bite-size pieces. When the tomatoes and onion were soft, I mashed them up a bit, stirred in all the herbs and spices and let them simmer for one-to-two minutes.
Sensational Sauce from the Solar Oven
Since time in the winter sun was precious, I decided to use a large casserole dish to keep the sauce shallow enough to build up heat quickly and concentrate the flavors. Put the whole dish into an oven bag, sealed it, and placed it in the solar oven by 12:30PM. I didn't use the SolarWear(tm) heating bag because I wanted to keep the temperature low and slow. By 4:30PM, it was bubbly and ready to bring inside.
It turned out I didn't have my uncle's patience and, in my weakness, prepared some pasta for dinner. After four hours of togetherness, I figured the sauce was 'married' enough, by today's standards. Next time, I'll double the recipe and put half away in the freezer to give it that extra deliciousness. But, for tonight, I'm having me some pasta with solar-cooked Pepperoni Spaghetti Sauce.