Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. Tomatoes are in season and classes are easy (so far) — make your own tomato sauce!
Tomato sauce
Estimated cost per serving: $1
Ingredients:
- Two cups of diced tomatoes - $2 (look for them at the Farmers Market!)
- One medium white onion - $1
- Five tablespoons butter - $1
Equipment needed:
- Saucepan, spoon
Directions:
- Chop the onion in half and remove the skin. Do not cut off the ends! This will add flavor to the sauce.
- Place the onion in the pot, along with the butter. Do not turn on the heat.
- Dice the tomatoes, being careful to keep the liquid contained. You don't need to cut them too small, larger pieces will make chunkier sauce.
- Place the tomatoes and their liquid into the pot. Bring to a boil, stirring so the butter melts evenly.
- Reduce heat to low and simmer for about 45 minutes uncovered. Stir occasionally.
- Add cooked ground beef, chicken or vegetables. This sauce is perfectly good plain, too.
Serves four.
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