On Tuesday, I was able to buy a package of six Roma tomatoes that had been marked for quick sale. I cut out the bad place from one, then made them into sauce for the next time we have pizza. I start by putting olive oil and 2 cloves minced garlic in a sauté pan, heating until the garlic becomes fragrant (about 30 seconds or so), then adding the chopped tomatoes and cooking them down to make a thick sauce. I add about ½ tsp. sugar.
I also needed to use up the potato water left from when I made potato salad last week, so I sautéed some chopped carrots and celery, then added the water and 2 tsp. rehydrated Penzey’s dried onion, along with 1 cup brown lentils and ¼ cup red lentils. After 20 minutes, I added ¼ cup farro, then cooked for another 30 minutes before adding torn kale from two stalks. I ate some for lunch. We will either use it for a meal later this week (if the weather cools down!) or else I will freeze it for an “emergency” meal
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