--But that can't be an instruction, can it? I mean, if you do it intentionally, it isn't a mistake. My mistake was at the store, when I bought the can of crushed tomatoes rather than diced or whole for homemade chili. But they worked out okay, maybe especially with the pinto beans I use now (instead of kidney beans) for their creamy texture. Still, the chili only needed half the can.
So a couple nights later I fried up half a dozen strips of bacon, drained and broke them into pieces. Sautéed onion and mushrooms. Added the cooked bacon...
...crushed tomatoes, salt, oregano, herbes de Provence, and simmered for a long time. That is the not-so-secret secret: long, slow simmering.
Served over tortellini with grated Parmesan cheese, the resulting dish was perfection. And perfection being the moving target that it is, it's pleasing to hit it once in a while.
