Ever since I can remember, I have always wanted to own a magic shop. This wouldn’t be just any kind of magic shop. My magic shop would be where all the magic happening would be real. The bunny would actually disappear in the top hat. Then “magically” emerge from the hat like it had never disappeared in the first place.
When a woman is levitated, it is because of supernatural magic and not by tricky wires. She would be levitated by a magical invisible power and the same powers would gently lower her back to the altar she was “sleeping” on
In my magic shop, when a coin magically appeared behind a child’s ear, it was actually placed there using magic. Those magical powers place a coin behind the child’s ear whenever they needed money. Most of all, this coin would be worth $100, but, could only be used to buy good things.
Every magic trick would be magic in every essence. No trick wires, trip floors, long sleeves with hidden compartments and most definitely, there would be NO ILLUSIONS!
All this magic stuff would be sold at the magic shop. That would include the top hat and magical coins. They would be all the same price of one dollar.
My magic shop would be nestled somewhere in the middle of the Alps and would be open 24-7-365. It would be accessible by anyone, no matter which part of the world you live in.
And my magic shop would have no name! Taking a page out of Prince’s playbook, it would only have a symbol for the name.
Magic should be truly magical. It shouldn’t be something that tricks people. That is what I think.
So, let me tell you about my magical marinara sauce.
Do you tomatoes ever get to the point where they are really ripe and will begin rotting in the next minute if they are not used?
Just me then?
Just look at all these variety of tomatoes. There is the yellow tomato, green tomato, steak tomato, plum tomato, Campari tomato and the tomatillo. Not pictured is the yellow grape tomato. I wasn’t planning on using the yellow grape tomato and then changed my mind at the last minute
This particular marinara has a not-so-secret ingredient. For this marinara, I added sweet vermouth! I needed something that would take away some of the tanginess of the tomatoes but not add any sweetness to the sauce.
The sweet vermouth is the perfect ingredient for that task.
Your eyes are not deceiving you. That is actually a can of tomato sauce. Fresh tomatoes are great in taste for this recipe. However, the canned tomato sauce actually provides a little depth and texture to this recipe. You only need half a can for this recipe, but, it will do the trick.
See all that color and wholesome goodness of all those tomatoes? That color is so pleasing to the eye that you cannot stop looking at it.
Roast the tomatoes with nothing but salt and oil. You want to add the taste when the marinara is cooking. This way, all the ingredients have a chance to soak the spices
This is what the roasted tomatoes look like after thirty minutes in the oven. You will be tempted to just reach in there with your hands and pop one into your mouth, right from the baking dish. It is okay to do so, but, don’t be an idiot like me and forget that these tomatoes are HOT!!
How to make Marinara Sauce
- 1 small Yellow tomato
- 2 small Tomatillos
- 1 beefsteak tomato
- 1 small green tomato
- 4 Campari tomatoes
- 7 yellow grape tomatoes
- 2 Roma tomatoes
- 1 Vine ripened tomato
- 6 cherry tomatoes
- ½ red onion
- 7 cloves of garlic
- ½ cup of sweet vermouth (if you have really sour tomatoes, use 1 cup of sweet vermouth)
- ¼ cup of extra virgin olive oil for roasting the tomato
- 3 tsp of olive oil for cooking
- 1 tsp of rosemary, dried
- 1 tsp of parsley, dried
- 2 tsp of basil, dried (fresh if you have it)
- 2 tsp of dried oregano
- 1 tsp of fresh ground pepper
- 3 Thai chilies (optional)
- 3 mint leaves for the marinara
- 2 mint leaves for garnish (optional)
- 1 tsp of salt for roasting the tomatoes
- 3 tsp of kosher salt for cooking
- Pre heat oven to 400 degrees
- Chop all the tomatoes into large chunks. Since they are all eventually going to be dancing in the food processor, it doesn’t matter what size they are
- Chop the onion finely
- Chop the garlic finely
- Chop the mint leaves finely
- In a baking pan, place all the tomatoes
- Drizzle with extra virgin olive oil and add 1 tsp of salt.
- Use your hands and mix the tomatoes well.
- Place in oven and roast for about 30 minutes
- Half way through their roasting process, you can stir the tomatoes so that they roast evenly
- If there is too much water being released by the tomatoes, you can remove some of it using a spoon
- After they are done roasting, remove from the oven and allow cooling for about ten minutes
- Transfer all the tomatoes and water from the baking dish to food processor and blend away. I like to blend until just very small chunks of the tomatoes are left
- In a medium pan, add the olive oil and wait until heated
- Add the garlic cloves and allow them to brown a little
- Add the onions and Thai chilies. Allow the onions to caramelize
- Add the sweet vermouth and allow some of the alcohol to burn off
- Add the chopped mint, oregano, parsley, rosemary, basil and pepper
- Add the tomato puree into this pan
- Lower the heat to very low and stir constantly
- Keep on the stove until the marinara has a thick consistency.
- Remove from heat and serve with your favorite pasta. Also makes for good homemade pizza sauce.
- Instead of topping with Parmesan cheese, try freshly grated Romano cheese