Jim Finnel
Fallen Cannabis Warrior & Ex News Moderator
Basic Tomato Sauce
28 oz. can ground tomato
4 cloves garlic, chopped
1 tsp. onion powder
1 tsp. sugar
1 tsp. dried oregano or Italian seasoning
pinch of salt
Simmer for 45 minutes.
To Make It Stony
½ cup olive oil
1-½ tablespoons kind bud, coarsely cut
In a separate saucepot, combine bud and oil, and simmer (don’t boil) over low heat for 45 minutes, stirring occasionally. Make sure to check in from time to time - you don’t want the bud to burn. Strain through cheesecloth or fine mesh strainer - you don’t want chunks of weed in your sauce. The oil will have a pale green tint and will smell a bit like popcorn.
After 45 minutes, slowly incorporate strained oil into sauce by whisking a little bit at a time. If you do it all at once, the oil won’t distribute evenly. This will result in inconsistent dosage.
If you have only one sauce pot, do this step first.
To Make It Meaty
1 lb. ground beef, 15% fat, grass-fed preferred
1 tbsp. salt
1 tsp. garlic powder
1 tsp. onion powder
Season beef and brown for 3 minutes in a hot skillet. Drain excess fat and add at beginning of basic sauce recipe.
To Make It Veggie
2 carrots
2 stalks celery
1 zucchini
1 small onion
Dice veggies into ¼-inch squares. Add at beginning of basic sauce recipe, omitting sugar and onion powder.
Notes
• The ideal dosage is 1.5 ladles, using a standard soup ladle. However, this will vary according to the potency of marijuana used. Individual tolerance will vary too, so use caution at first to avoid overdose.
• Be patient. This is a pretty heavy meal, especially if you serve the sauce over pasta. It takes a good 90 minutes to feel the full effect. It’s totally worth the wait.
• The sauce freezes really well. Make a few batches at once so you’ll have some on hand whenever you need it.
Bong appetit!
Source
28 oz. can ground tomato
4 cloves garlic, chopped
1 tsp. onion powder
1 tsp. sugar
1 tsp. dried oregano or Italian seasoning
pinch of salt
Simmer for 45 minutes.
To Make It Stony
½ cup olive oil
1-½ tablespoons kind bud, coarsely cut
In a separate saucepot, combine bud and oil, and simmer (don’t boil) over low heat for 45 minutes, stirring occasionally. Make sure to check in from time to time - you don’t want the bud to burn. Strain through cheesecloth or fine mesh strainer - you don’t want chunks of weed in your sauce. The oil will have a pale green tint and will smell a bit like popcorn.
After 45 minutes, slowly incorporate strained oil into sauce by whisking a little bit at a time. If you do it all at once, the oil won’t distribute evenly. This will result in inconsistent dosage.
If you have only one sauce pot, do this step first.
To Make It Meaty
1 lb. ground beef, 15% fat, grass-fed preferred
1 tbsp. salt
1 tsp. garlic powder
1 tsp. onion powder
Season beef and brown for 3 minutes in a hot skillet. Drain excess fat and add at beginning of basic sauce recipe.
To Make It Veggie
2 carrots
2 stalks celery
1 zucchini
1 small onion
Dice veggies into ¼-inch squares. Add at beginning of basic sauce recipe, omitting sugar and onion powder.
Notes
• The ideal dosage is 1.5 ladles, using a standard soup ladle. However, this will vary according to the potency of marijuana used. Individual tolerance will vary too, so use caution at first to avoid overdose.
• Be patient. This is a pretty heavy meal, especially if you serve the sauce over pasta. It takes a good 90 minutes to feel the full effect. It’s totally worth the wait.
• The sauce freezes really well. Make a few batches at once so you’ll have some on hand whenever you need it.
Bong appetit!
Source
