Tags
dinner, party food, pasta sauce, recipe, tomato sauce, tomatoes, vegan, vegetarian
I like my friend Knox for lots of reasons, one of which is that everything he cooks (and bakes, and preserves) is divine and he always shares his recipes. He always has good ideas, and several projects up his sleeve at once, so you won’t be surprised to learn that among his many accomplishments, Knox is the granddaddy of Soup Swap. (What, you haven’t held a soup swap yet this year? It’s not too late! The rules are here.)
And I think it was at Knox’s first soup swap, more than a decade ago, that he made us The Best Tomato Sauce for the first time. There were lots of us, and lots of frozen soup, packed into Knox’s tiny house, and in characteristic fashion he breezily served steaming bowls of pasta to all of us crowded onto the couch and floor and standing in every corner and doorway. The sauce was incredible. I squeezed after him into the arms-width kitchen and wrote down his instructions on a now-battered-and-stained recipe card.
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Oh, what’s that you say? The soup doesn’t look half bad with those perky green bits on there? Well, those are little kale specks that I sprinkled on for the photo because I had no dill or parsley in my fridge. For you, friends, a splash of color, since I have a feeling that all-brown soups, even if deserving, are not adequately appreciated by the food-blog-reading public. (Oh, I crack myself up. It’s hard to take my perceived obligations as a food blogger seriously sometimes. Most times. I mean, I can’t even get into 
