A counter full of ripe homegrown midnight snack cherry tomatoes, and ground beef with a short shelf life: the two key factors in plotting last Friday night's semi-experimental attempt at beefy baked ziti. I roasted those tomatoes with garlic, olive oil, and herbs, and then took the immersion blender to them and simmered 'em a while longer with a few extra herb dashes plus salt and pepper. I'd already browned the meat and sautéed chopped onion, and it all went together into a pretty tasty sauce. Once the ziti was ready before al dente, it all went together into a casserole dish, appropriately cheesed in the middle and on top, and baked away to a gooey delightfulness.
Tomato Sauce based on "The Best 4-Ingredient Roasted Tomato Pizza Sauce," from Peggy Paul Casella of Thursday Night Pizza. [Published 16 October 2020]
Baking guidance from "Baked Ziti with Spicy Ground Turkey," by Jesse Szewczyk, Contributor to TheKitchn.com. [Published 04 January 2021]
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