A couple of weeks ago I mentioned I was participating in the October Unprocessed challenge. While the "challenge" part of the event has proven to be an apt title, I will say that my taste buds are experiencing flavors unlike anything prior to this experience. I'm not only using more fresh ingredients than I usually do, but everything just tastes lighter than it usually does. And with practically no preservatives in anything, the health quotient of everything I'm making has gone up exponentially. I can't even begin to describe how amazing everything tastes as well. Here's a perfect example of what I'm talking about.
The Chew had Joy Behar from The View on and she gave out her lasagna recipe. It sounded so amazing I just had to try it. The interesting thing is that she talked about how she didn't understand why people would buy tomato sauce when it was so easy to make your own -- but her ingredients for tomato sauce included a jar of store bought tomato sauce! Sure, she added her own meats and spices, but her base was out of a jar! Well, since I'm going unprocessed, I decided to use my own tomato sauce recipe, but I went even healthier. Instead of using a can or two of diced tomatoes like I usually do, I only used whole, fresh heirloom tomatoes. Oh. My. God. I can't believe I'd never done that before. I mean with heirlooms being at the height of their season right now, using only fresh, plump tomatoes made the sauce for the lasagna so sweet and fresh, it was seriously unlike anything I'd ever tasted before. Trust me when I tell you what Joy says is true -- it really is super easy to make your own sauce. So the next time you're making tomato sauce, whether it's for lasagna or just spaghetti, forget the cans and go completely fresh. You'll never go back.
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