INGREDIENTS

• 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
• 5 tablespoons butter
• 1 onion, peeled and cut in half
•  Salt
• 2 bay leaves

PREPARATION

1. Combine the tomatoes, their juices, the butter, the bay leaves and the onion halves in a saucepan. Add a pinch or two of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
3. Discard the onion and bay leaves before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Ingredients

• ½ cup mayonnaise
• ½ cup sour cream
• 3 Tablespoons pickled jalapeno juice (from a jar of pickled jalapenos)
• 3 Tablespoons pickled jalapenos (diced)
• 2 teaspoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic granules
• 1 teaspoon onion powder
• ½ teaspoon salt (or to taste)
• ½ teaspoon chili powder

Instructions

1. Mix together and spread onto quesadilla

NOTE: Pour on each individual plate

1/2 c soy sauce or liquid aminos

3T honey

1/2 c water

3T apple cider vinegar

1 tsp powdered ginger

1 tsp sesame oil

1 tsp hot sauce (if desired)

Directions:

Combine all ingredients in a mason jar

Seal and shake well.