When I was younger, surprisingly, I was a picky eater. There was one food in particular that I absolutely hated, the enemy if you will - the onion. My mom used to cut them up really small and try to hide them in foods (or so I would tell myself) and that made me mad. I'm not sure why I hated onions so much, but I still do. I will now eat them on occasion, but only if they are cooked in a specific way - I know, it's weird. Another food I disliked when I was a child was pasta. Spaghetti, macaroni, any pasta with a tomato-based sauce, and there was no way I was getting it down my throat. I had a whole list of tricks I liked to use to get around eating it: hiding food under my chair cushion, filling my mouth full of food and going to the bathroom to spit it in the toilet, or stuffing food into my napkin. Looking back on it now, I was a real brat.
PASTA SAUCE RECIPE
notes: The great thing about pasta sauce is you can adjust any ingredient in the recipe and it will most likely still taste delicious. This recipe makes 2 servings, but feel free to double or triple it. Most pasta sauce recipes, I have found, call for skinned and seeded fresh tomatoes. Personally I don't like to waste any bit of the tomato and I really don't mind the seeds.
4 tomatoes, boiled and peeled
1/3 cup olive oil
1 clove garlic
7 sun dried tomatoes
salt and pepper to taste
Keeping the seeds intact makes for a more liquid sauce; if you want a thicker sauce, or if the seeds bother you, then you can de-seed the tomatoes. Also, I don't find that leaving the skins on makes a big difference, but if you don't like the texture, don't worry because they are easy to peel.
To peel a tomato, drop it in a pot of boiling water until the skin starts to crack. Remove from it from the water and submerge into a bowl of cold water. The skins should be super easy to remove at this point.
To remove the seeds, cut the tomato in half and just scoop them out of the compartments. If you choose to de-seed, you may have to add a few more tomatoes to get the desired amount of sauce.
Once your tomatoes are ready, fry oil, garlic, and sun dried tomatoes on medium heat until garlic starts to brown. Then add the fresh tomatoes, salt and pepper. Cook until the tomatoes become soft and mushy. Remove from the pot and puree in a food processor or blender until you get the desired consistency. Voila - you are done!
TIP - a great way to add veggies to a picky eaters diet - add, onions, peppers, carrots, etc. to the sauce and your kids or significant other will likely never know.