Sometimes things just work out and today is one of those days. Do you believe I'm going to put my grade schoolers to work when they come home, peeling and chopping potatoes, carrots, celery, I'll conquer that onion. All the veggies' goodness will be sautéed with minced cloves of garlic, in the heated-over-medium olive oil for 3-5 minutes, or longer if I push it. That'd happen never.
Adding the diced Italian tomatoes, the chicken broth, and tomato paste will make 2 T fresh basil and 1 T fresh oregano agreeable with the tablespoon of salt, so I won't even mention it. Too embarrassing for everyone, trust me.
Thank God for homemade pizza sauce! Needing it for the quesadizzas I'm about to bake at 375 for twenty-ish minutes (some people call them pizzadillas, I wouldn't). It's like my heart finally gained access to the truth of fresh herbs basil and oregano, and can you imagine a teaspoon of each with a minced clove of garlic simmered in eight ounces of tomato sauce, a pinch of sugar thrown in.
The fraternal order of an afterschool snack at your service with soup and a peanut butter cake sidekick. I'm goin' in.
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