Today is the first day of preschool for my oldest. I just dropped him off. The flood of emotion hit me strongest as I walked away from the school pushing my littlest bub in a stroller. I’m excited for him to enjoy this milestone. I’m also anxious for him to be comfortable and confident in his new environment. Fear is another part of this complex of emotion. Having a child with a food allergy makes trusting him in someone else’s care unnerving. The last feeling has only been heightened by the rawness of an serious reaction he had at a family potluck a couple of weeks ago.
While sending him off to school, several questions are bouncing around my mind. Will he inadvertently be offered food he shouldn’t have? Will classroom staff recognize a serious allergic reaction? Will he always be with someone who knows how to use his EpiPen? I have worried of being perceived as neurotic and rude. Naturally, it feels like a hassle to insist on reading the label oneself, inquire about the ingredients, ask if someone has washed their hands, used a different knife, if toys have been cleaned etc.
I can only speak from the experience I have had and understand that my experience may not be the same as yours. Perhaps this all does sound crazy to you or perhaps you may be able to relate. I am fine with either reaction. Today I am sympathetic of all parents sending their children off to school. Extra hugs go out to parents of children with allergies.
All this talk of emotion needs a little comfort food, I think. I am sharing a tomato basil sauce that is versatile and capitalizes on the peak season of tomatoes. The sauce is nice and light if made by the recipe. For a “meatier” version, toss in a bit of fennel seed. This sauce can been made in bulk and stored in the freezer for later use in the coming months.
If you have the chance to this sauce, please photos and tag mama_sparrow on social media. I would love to see how you use the sauce in your home. Enjoy!
Serves 1/4 cup
Fresh stove top roasted tomato sauce with fragrant basil, oregano and marjoram. Enjoy on your favorite noodles, vegetables or pizza. Preserve in the summer to freeze and enjoy through the winter.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1 Tb olive oil
- 1 small yellow onion, diced small
- 5 cloves of garlic, minced
- 1 tsp dried marjoram
- 1 tsp sea salt
- ¼ tsp black pepper, ground
- ¼ tsp fennel seed, optional for richer, darker sauce - best for “meat” or spaghetti use
- ¼ cup tomato paste
- 5 cups fresh tomatoes, chopped
- 1/3 cup fresh basil, finely chopped
- 1 Tb fresh oregano, finely chopped
- Warm the olive oil in a medium saucepan over low heat. Add onion, garlic, marjoram, salt, pepper and optional fennel seed if using. Saute for 3 minutes.
- Add the tomato paste and stir to incorporate. Stir in the tomato, turn heat to high until it simmers. Reduce the temperature to medium and simmer uncovered for 10 - 15 minutes.
- Remove pan of sauce from heat. Pour into food processor and blend till desired consistency. Add in the herbs and pulse a couple of times until they are incorporated.
- Serve sauce immediate or store. May be kept in refrigerator for 4 days, 3 months in a standard freezer or 6 months in a deep freezer.