Tomato Sauce ...easy and delicious
My favorite Tomato sauce recipe for 40 years... for spaghetti ,baked ziti,Chicken Cacciatore,Pizza Lasagna and chicken or veal Parmesan to name a few
Makes 2 quarts (recipe can be doubled or tripled,,if you have a larger pot)
Prep Time: 45 minutes from chopping til eating
Ingredients:
1/4 cup olive oil enough to coat the bottom of a Large pot 1/4" (6-8 quart)
6 oz can tomato paste
2 cups onion diced
2 cloves garlic or 1 tsp granular dry
1/2 cup fresh parsley
1 tsp each basil, thyme, oregano
4 Cups hot water
28 oz large cans Contadina crushed tomatoes
Salt and pepper to taste
Red Pepper flakes (OPTIONAL) a pinch at a time and stir, to taste
Directions:
1. Dice onion, mince garlic, chop parsley, keep separate
2. Saute onion until soft and translucent not browned . 10 minutes
3. Add tomato paste, saute on medium heat 5 minutes, stirring so it doesn't burn
4. Add garlic and all herbs, saute 5 minutes stirring occasionally
5. Add crushed tomatoes, heat to bubbling on high, stirring occasionally to move tomatoes from the bottom.
6. Add water stirring as you add to combine all ingredients.
It will thicken as you simmer
Optional: add more water to get the consistency that you enjoy .
7. Simmer consistently for 30 minutes - gently stir occasionally so bottom doesn't burn
8. Add Tsp salt and pepper to Taste
9. Add a spoonful of sugar and stir well.( from the cup,) taste after each addition until you like the flavor.
10.Optional: Add pepper flakes to taste if you want it spicy
Jan 4, 2012
Caesar salad
Caesar salad the old fashioned way ..it's not chocolate but it's good
Recipe courtesy Tyler Florence
Prep Time: 15 min
4 to 6 servings[Image]
IngredientsDressing:1 clove garlic, smashed with a pinch of salt and a little olive oil 4 anchovy fillets 2 egg yolks 1 tablespoon Dijon mustard 2 lemons, juiced 2 tablespoons water 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan, plus extra for garnish Freshly ground black pepper 2 heads romaine lettuce DirectionsMake the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
Recipe courtesy Tyler Florence
Prep Time: 15 min
4 to 6 servings[Image]
IngredientsDressing:1 clove garlic, smashed with a pinch of salt and a little olive oil 4 anchovy fillets 2 egg yolks 1 tablespoon Dijon mustard 2 lemons, juiced 2 tablespoons water 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan, plus extra for garnish Freshly ground black pepper 2 heads romaine lettuce DirectionsMake the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
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