I love to cook. We cook almost every single meal together and we rarely have take out or instant meals, just real home cooked food. Once every couple of months we have a big cooking day where we make pasta sauce and vegetable stock, which we can then freeze and use whenever we want.
To avoid using tomato paste, we roast the fresh tomatoes on a low heat before adding them to the big pot with lots of other vegetables/fruits - if we’re going to have pasta we’re going to get in as many nutrients as we can!
For veggie stock we keep a large container in the freezer, we put all our veggie scraps in there (but nothing like broccoli, cauliflower or asparagus, they make a bitter stock and can end up smelling like fart), once we have enough we add them to a pot, fill with water, throw in some salt, pepper, herbs and let it boil for several hours. We use a pasta pot so the straining is all done for us, by the pot. We let it cool in the pot before adding to containers. After making stock all veggie scraps go into the compost.
The photos show the fresh tomatoes, tomatoes roasting with the sauce and stock pots going, the sauce once all ingredients are in the pot, the sauce after 30+ hours of cooking on a low heat, and the packaged sauce and stock ready for the freezer.
We even built the kitchen ourselves!! @carlmurrayphotography made our gorgeous benchtops from planks of Marri, he glued them together and did all the work to turn them into smooth beautiful benches.
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