Ever since we wrapped up our 72 hour kits, I've had food storage on the brain. I've put together 7 weeks' worth of meals, and I'm now in the process of converting some family favorites into food-storage-friendly recipes. This recipe was the first one I experimented with, and it is was a HUGE success! I got the basic recipe from my friend, and I've tweaked it to our tastes/preferences...
- 1/2 c. olive oil
- 2 (7 oz) cans of tuna, drained
- 1 T. Italian seasoning
- 1 T. basil
- 2-3 bay leaves
- 1/2 t. red pepper flakes
- 4-6 garlic cloves, sliced
- salt, to taste
- 5 (14.5 oz) cans of stewed tomatoes, Italian style
- 1 can black olives, drained & chopped
- 1 T. beef bouillon
- 1 T. brown sugar
- 1 generous handful flat-leaf parsley, minced
- In a large pot, bring olive oil to a simmer. Add seasonings, tuna, and garlic and return to a simmer. Cook until garlic is tender, stirring occasionally (careful not to burn garlic).
- Add stewed tomatoes, olives, bouillon and brown sugar; stir well. Remove from heat and transfer to crockpot.
- Cover crockpot and cook on low for 6-8 hours.
- Add flat-leaf parsley to pot and stir well. Serve over prepared pasta.
Ok, here's the deal. I realize how scary tuna marinara might sound. Let me just say that we are not a tuna family, and everyone loved this! Seriously, me and the hub were eating the sauce straight from the pot with a spoon. That's how you know it's good. *B