- 500 g Chopped Tomatoes
- 100 ml Water
- 1 small Onion
- 1 Garlic Clove
- 1 Tsp Olive Oil
- 1/2 tsp Pepper
- 1 tsp Salt
- 1/4 tsp dried Chilis (Habaneros)
- 1 tsp Marjoram
- 1 tsp Oregano
Sear chopped onions and garlic for ~2 minutes in olive oil, until the garlic starts to turn brown.
Add tomatoes and water.
Let it simmer for 5 minutes and add all spices.
Mix everything up and let it simmer for ~30 minutes with a half closed lid.
Blend everything to a smooth sauce.
Taste dominated by the hotness of the chili. Marjoram and Oregano barely noticeable. Pizza taste dictated by toppings and dough, sauce stays in background.
This is my favorite salad. It’s suitable for most occasions and can serve as a main or side dish. It takes around 20 minutes to prepare.
The ingredients (in a copyable fashion):
- 500 g Pasta
- 250 g Mini Tomatoes
- 250 g Mozzarella
- 125 g Arugula
- 100 g Green Pesto
- 2 Tablespoons Honey
- 2 Tablespoons Mustard
- 1 Handful Grinded Parmesan Cheese
Cook the pasta as described on the package (al dente). While the pasta is cooking you can cut the mozzarella and the tomatoes. I divide the tomatoes once or twice, depending on their size. The mozzarella is cut into pieces roughly the same size as the tomato pieces.
Add everything to the bowl, except the arugula! It takes a long time mix everything up if you add the arugula directly. Mix the ingredients until everything is coated than add the arugula and mix it again.
After using a hand-crafted blog for almost 2 years, I’ve decided to change to WordPress.
I did this mainly out of comfort, as the old software only provided very basic features.
The old post will be transfered into this new set up eventually.