Cooking Cajun

I will be cooking Cajun tonight. I thought I knew what good Cajun food was until I went to New Orleans. Now I know that the shrimp covered in green chili sauce is not etouffee. Upon my return to the forgotten time zone, I realized there wasn't a whole lot of Cajun for us to eat, so I learned to cook it as I am prone when local restaurants can't give me what I need. One the problems with the forgotten time zone is the total lack of culture. Ethnic cuisine and unique stores typically don't do well around here. If you're not opening a steak house, you might as well call it quits before starting. I like my time zone, but sometimes I wish we had a little more influx of some culture. Art, food, or something. One of my favorite teaches back in the day said this area was just too white.

Garden Fresh Pasta Sauce

This was 95% right out of the garden. It turned out awesome. The tomatoes were not seeded. Leverage your garden or farmers market on this one. Substitutions will reduce how fresh this tastes!

4 tomatoes- Peeled and stems removed, Chopped
1 medium onion, chopped
3 cloves garlic chopped
2 Sprigs fresh basil
2 Sprigs fresh oregano
1 Sprig fresh rosemary
1 TBSP olive oil
1 7oz can organic tomato sauce
Salt and Pepper

In a saucepan, heat olive oil until hot and add onions and Rosemary.
Saute until onions begin to sweat about five minutes.
Season with Salt and Pepper
Remove rosemary, set aside.
Add Chopped tomatoes.
Simmer on low for three to four hours until tomatoes begin to break down.
Add in garlic and rosemary sprig
Remove leaves from basil and oregano add to sauce.
Add can of Tomato sauce
Simmer another 15 minutes.
Remove Rosemary.
Serve over pasta.