On a happier note...today was spaghetti sauce making day. My 6 year old daughter took charge of her own genovese basil plant last March and as you can see from the picture above, it's gotten quite large. It's probably about time to be slimmed down and repotted. Genovese basil is typically used for pesto sauce but I love it for spaghetti sauce because of it's pungent aroma and strong flavor.
I typically cook my spaghetti sauce low and slow for several hours (about 5 total) to cut the acidity and allow the flavors to mesh together. My spaghetti sauce is pretty simple. It's just 1 large mason jar of home grown tomato juice, 1 medium mason jar of homegrown tomato paste, about 2 tsp (give or take) of fresh chopped basil, 2 tbs of extra virgin olive oil, two pinches of salt, a pinch or two of pepper (you can tell I'm really precise when I make this), a few chopped oregano leaves, one chopped white onion and viola! you have spaghetti sauce