Usually, I think of my slow cooker as a winter tool. You know, chili, pot-roast, things like that are cooked in a slow cooker and those are winter foods.
The other day, before heading out for a Saturday at the beach where we would have to race home to attend a school play, I was perplexed about what to make for dinner that would require little cooking time and could be made with the few ingredients in my sparse kitchen. (Did I mention I might also think grocery shopping is only for winter too?)
It occurred to me that I had three cans of various Tuttorosso tomato products that I was sent to use in a recipe contest. They had been taunting me in my pantry while I waited on the inspiration for the “perfect recipe”. Clearly, I was going to find inspiration where I least expected it! Along with frozen garlic and basil in the freezer from my earlier days of meal freezing and olive oil I always have on hand, I figured I had the perfect summer sauce nearly ready. Luckily, I also had some pasta so a meal was made.
The only glitch was I didn’t want have to boil sauce quickly because I feel like canned ingredients taste better if they can simmer for a while and I’m too chicken to leave my stove on when I’m out.
That’s when I noticed my little slow-cooker peeking out from it’s above-the-fridge summer hideout.
Sure enough, I took it down, loaded it up with tomatoes, garlic and basil and let it sit for the hours we were at the beach soaking up the sun. When we got home in a flurry of activity to move on to our next adventure, bam I had dinner ready in the 12 minutes it took to boil pasta while kids changed into costumes for their play. Everyone was fed. Everyone was happy and I came up with my Tuttorosso recipe!
Disclosure: I was provided the cans of Tuttorosso tomatoes to use for this post. All opinions are my own.
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