Fresh as fresh gets.

 

This starts in a hot oven at 7am so we can have a good sauce at 5pm.

I also pulled a few pounds of 80% and a pound of sweet Italian to thaw.  Three pounds of meatballs means they will be gone by tomorrow morning.

All that roasts into this:

Then. a few ounces of bacon are rendered in a pot, and the mirepoix is sautéed in the bacon fat till it's starting to brown. The roasted veg is dumped in, along with dehydrated tomatoes, whole garlic, red pepper flakes, sugar, seasoning, and a bunch of fresh herbs.  That simmers for an hour or so, and then the stick blender comes out.  Water is added as it's blended till it's as smooth as it gets.

I give you, Golden Marinara sauce!    Thick, rich, and packed with flavor.