- First, I skinned and seeded the tomatoes, then chopped them roughly.
- Add tomatoes and finely chopped basil leaves to a large stockpot and bring to a simmer.
- Meanwhile, finely chop onion, mince garlic and finely chopped habanero pepper to a small fry pan with oil oil and saute until onions are translucent.
- Add onion mix to tomatoes, cover and let simmer for 2 hours. Buon appetito!
So, while I waited for my sauce to be ready, my rumbling stomach reminded me I needed lunch. So I scrounged through my refrigerator and sound ingredients to make a yummy veggie wrap.
I started with a sun-dried tomato wrap and covered it with out 1/3 cup of my homemade red pepper hummus, then I piled on cucumber slices, quartered grape tomatoes, brocco sprouts and some blanched asparagus, folded it up, put it on my panini maker for a couple of minutes and voila - lunch is served!