I love to cook but sometimes we're a little short on time. I love stocking the freezer with the good stuff so we don't fall back on mass-produced crap or think we have to pick up fast food. Double-duty cooking means you take a few extra minutes when preparing one meal to make enough for a second or more.
Hopefully, we'll have luck with growing our tomatoes and maybe score a deal like we did last year. Harry got an amazing price on about 120 pounds of tomatoes from a vendor at the Pataskala Farmers Market in August - $25. I turned most of it into Bloody Mary Mix but also made a couple of quarts of tomato sauce and froze some tomatoes after I peeled and seeded them. They were so good this winter but I'm completely out.
I'm already planning to make this sauce when the tomatoes come in and popping it in the freezer. If you aren't adventurous enough to start from fresh tomatoes, this version of spaghetti sauce uses the canned variety. Quit paying Ragu and Prego and whatever other companies are out there. Homemade spaghetti sauce is a breeze to make. My version makes one gallon for about $5 - how many meals will that make for your family?
homemade meatballs to the mix. You can add browned ground beef or Italian sausage. My friend Trish uses meatballs, Italian sausage links cut into chunks and browned boneless country style pork ribs. Harry was in heaven when I described it to him!
Get all the specifics for Double-Duty Cooking: All Purpose Italian Red Sauce by following that link.