Tag Archives: sauce

Tomato Sauce with Olive Oil and Sauteed Vegetables

It rained the ENTIRE day yesterday without break. It was grey, it was humid, it was wet. We didn’t want to go out to the beach to surf, we didn’t want to walk outside, puppy Dexter didn’t want to walk outside, it was just icky, so we cooked. We cooked all afternoon. The first thing I made was this sauce to freeze for a later date. I love homemade sauce. It is definitely well worth the little bit of extra time to make sauce at home. You don’t get all the sodium and you know everything is fresh. When school starts next week, I plan to eat just as well as we’ve been eating. This probably means making up sauces in my free time and freezing them, just like we did yesterday. This sauce is perfect because it pairs well with any pasta shape, store bought or homemade. Actually it pairs particularly well with penne or rigatoni because it gets inside the nooks and crannies. Once the little bit of chopping is done, the sauce is a breeze because all’s you do is simmer it for 45 mins. Once done and cooled, divide it in half and pop it in to freezer bags. There will be enough for 4 portions. Don’t forget to mark the type of sauce and when you made it.

Ingredients:

1- 28 oz can Italian plum tomatoes (Rienzi), cut up with juices

2- 2/3 cup chopped carrots

3- 2/3 cup chopped onion

4- 2/3 cup chopped celery

5- 1/3 cup olive oil

6- salt

Directions:

1- Add the olive oil to a saucepan and heat over medium heat. Add the onions and cook until pale gold. Add the carrot and celery and cook at a higer heat for a minute. Stir just to coat all veggies.

2- Turn the heat back down to medium and add the tomatoes and a large pinch of salt. Turn the heat down and allow to simmer for 45 mins.

3- Turn heat off and either toss directly with pasta or let cool and divide into freezer bags.

Tomato Sauce with Onion

I chose this sauce last night mainly because of how easy it is to prepare and quite frankly, I was feeling lazy. This sauce has an amazingly pure, sweet taste and it can’t get any easier to prepare, although the suggested simmering time is quite long. It’s a perfect sauce for potato gnocchi, but it is also superb on spaghetti or penne. I decided to be a bit contumacious and went against the suggestions of the queen of Italian cooking (in my mind), Marcella Hazan, and actually served this sauce with bowtie pasta because who can deny how fun bowtie pasta is?!  They’re in the shapes of little bowties!

There are a few basic ingredients:

1- one large can of Imported plum tomatoes with juices(spring and get the ones that are actually imported from Italy)

2- 2 tablespoons butter

3- 1 medium onion, peeled and sliced (you can either dice or cut into strips)

4- salt

Directions:

1- This is the messy part. You have to pluck the tomatoes from the can and cut them up into rough thirds. Make sure to save the juices!

2- Slice or dice the onion. Make the amount of onion you slice proportionate to the tomatoes.

3- Put the tomatoes, onion, and butter in a saucepan. Add some salt and remember, you can always add more later.

4- Allow to simmer over a low flame for about 45 minutes. Stir the sauce every so often. If you see large bits of tomato, mash it with a spoon.

5- Once done, toss with your pasta.

I served my pasta and sauce with garlic bread and salad.

And to drink we had:

Magic Hat Not Quite Pale Ale- No thoughts really on this beer. I like it and thought it went well enough with the dish. I’m not a huge fan of  Pale Ales because they’re pretty hoppy, but I like this one. Maybe because it’s not quite a pale ale….