Every August my parents invest an entire day to crushing and jarring fresh tomatoes to use for sauce throughout the year. It’s a time-consuming and labored process, but it couldn’t be more worth it. There are few things in the world that make the world melt away than slurping up some hot fresh chunks of Mom’s tomato sauce. My parents are happy to send me off with a jar when I visit, but I usually (lovingly) try and sneak an extra jar or two from their storage cabinet. I am certain that there is no bank robber or jewel thief in the world that feels the exuberance I feel when I get away with this! This sauce is that good.
If you do not have access to fresh crushed tomatoes, you can use your go-to brand-name canned crushed tomatoes instead… which I may have to do now that my parents will have read that I’ve been swiping their jars…
The process is simple and you may already have most of the ingredients in your pantry, but it requires making a large batch and about a 45-minute simmering period, so all of the flavors can marry, and make sure to taste as you go. This recipe is how our family enjoys it, but feel free to add a little more or less of anything listed below. The good thing is you will have plenty left over to either use throughout the week, or freeze for any recipe that calls for tomato sauce later on.
A couple of years ago I started making a three-ingredient spread that has seen Jackie and me through many, many sessions of pre-dinner drinks. It is simply a mash of olives and cream cheese, brightened with lemon zest. (I didn’t realize at the time that something similar actually existed: I’ve looked at other recipes and immodestly prefer my own for its simplicity, its high olive content and its lemon zest.)Using good olives and good cream cheese – preferably a fresh, properly tart and cheeselike smaller-production variety such as Ben’s from upstate New York – yields a spread that can shmeared on Scandinavian-style rye bread, dense pumpernickel or crispbread, either by itself or even topped with smoked salmon: the olives and lemon zest make sense with smoked fish.What if I make too much or don’t serve enough of it? The leftovers – all by themselves – make a dandy buttery-tasting (though butterless) olive-cream sauce for pasta. Do not scoff: Think of delicious pasta sauces made of other cheeses and little else, like the Roman cacio e pepe or my beloved gorgonzola and arugula. And there’s rarely a down side to olives.So make the spread and then make the pasta.Serves many as a spread; the leftovers (two thirds of the total quantity) will serve two as a main-course spaghetti sauce (or four as a pasta starter)
This is a delicious and light twist on a classic tomato pasta sauce. The green tomatoes add a tang and a freshness to the sauce, making it perfect for the last days of summer. Serve it with your favorite shape of pasta and enjoy!
Click here to see Green Tomatoes for Everyone.
The potato in this recipe makes the gnocchi's texture soft and creamy. Sprinkle some cheese and you're good to go for dinner.
Click here to see the 10 Things You Didn’t Know You Could Make with Bisquick
Don’t let the word "dip" fool you. This dairy-packed, high-protein fun dish is a nutritionally sound mini-meal!
Check out more delicious pizza-fied recipes here!
For more classic pizza recipes, click here.
For an easy side dish that's a great match for this cheesy, baked eggplant Parmesan, sauté broccoli rabe in a bit of olive oil with some chopped garlic and red pepper flakes, then finish with a squeeze of fresh lemon juice.One-Pot Wonders You Can Cook All Year Round25 One-Pan Recipes You Can Freeze, Heat, and Eat
I recently had the opportunity to interview Chef Wolfgang Puck for work. This recipe for baked halibut was the result of Chef Puck's suggestion for how to put together a tasty, quick and inexpensive main dish for dinner. He was absolutely right! Quick, delicious and inexpensive!