I've developed the
habit of prepping and storing sugo di pomodoro (i.e. with onions, carrots, celery, garlic, herbs, etc) instead of just
simple passata; it always comes in handy when too tired to
cook (just toss it with some zucchini noodles and dinner is instantly ready) and it stores divinely for months if the jars are properly sterilized.
Without preaching, Swanson playfully shows readers five
simple steps — including building a natural pantry, embracing grains, and
cooking with an eye on color and super-foods — that should form the foundation of healthy
habits.