I took a vacation about a month ago, and it seemed to extend until around now. Summer vacation has a tendency to do that, it seems – and in the office where I work, it’s only reinforced, because at any given time there are 20% of my coworkers on vacation between the months of May and September. So the overall feeling of vacation hangs around, even long after my own is over. I’m definitely not complaining – I’d extend summer throughout the whole year if I could.
I finally feel like I’m getting back to a sort of normal routine, though, and with that I am able to cook more regularly again. I’d had this recipe bookmarked for a couple weeks and finally got around to making it yesterday. It’s as simple as can be, and was easy enough for a weeknight where I was sleep-deprived and couldn’t bother with anything complex. You just toss some (good quality) canned tomatoes into a large baking dish, and throw in a handful garlic cloves, a teeny bit of anchovy, and butter to help it along. It roasts for just 35-40 minutes, bubbling away and reducing to a luscious sauce that you can pour over any pasta you’d like. With minimal chopping required, it’s almost as easy as just opening a jar of sauce, and it certainly tastes a whole lot more unique.