June 12th: miso pork kebabs and tomato sauce

For supper tonight, from June 2011's Chatelaine: Miso-glazed pork kebabs. I was looking for a reason to use some of the miso paste I bought last fall. It doesn't seem to go bad, which is great. It made the pork pretty tasty too. Might try this one again.

I've already posted a couple of good tomato sauce recipes, but I have another favourite I haven't shared yet: from May 2007's Chatelaine: Basic Tomato Sauce. I made this one tonight to have a couple bottles on hand; it makes 2.5 L of sauce and freezes well.