Archive for tomato sauce
Here is some easy pizza we made two ways!
Pizza One: pesto, roasted garlic, tomatoes (add at end of bake time), olives, pepperoni for him, parm and cheddar cheese.
Pizza Two:red sauce, jalapenos, olives, pepperoni for him, parm and cheddar cheese.
1. Make my favorite dough or get your favorite (about 1.5 pounds).
2. Split dough into two when done. “Toss” to desired thickness.
4. Bake in 425 degree oven until delicious!
I didn’t have wine on me for my sisters excellent crock-pot fresh tomato sauce, so here is my version of an easy homemade sauce.
What You Will Need:
tomatoes, diced, 4 1/2 pounds
onion, medium, diced
tomato paste, one small can
dried basil, 1 tablespoon
dried italian seasoning, 1 1/2 tablespoons
fresh oregano, 1 tablespoond
fresh basil, 1 tablespoon
dried parsley, 1/2 tablespoon
sugar, 2 1/2 tablespoons
salt & pepper
olive oil, 1 tablespoon
1. Get your crockpot ready, put in the oil.
2. Put the rest of the ingredients in the crock pot.
3. Cook on low for 5 – 6 hours.
4. Immersion blend the mixture.
5. Cook for an additional hour.
6. Portion and freeze until you are ready to eat!
Tired of the old pasta and red sauce? Mix up your weeknight meal with this really easy variation. Rose sauce!
I started my new job today and I am so excited to get into it. But my brain is also exhausted and ready for a nap. We are headed out to go bowling in just a bit too, so this is fast dinner that anyone would enjoy! I made mine with some veggies (my favorite) to “beef” up the meal. But it would be good alone on some pasta, or even with some chicken or shrimp. Skies the limit!
What you will need:
garlic, 2 cloves diced
your favorite red sauce (about 2/3 of jar for 1/2 pound of pasta)
fat free half-and-half (about 1/4 cup)
salt & pepper
parm cheese, finely grated (optional for topping)
1. In the pan you just drained your cooked noodle from, put a smidgen of oil in and cook the rawness out of the garlic.
2. Throw in the red sauce.
3. Hit it with some fat free half-and-half to give it a nice “rose” color.
4. A bit of salt & pepper. Mix it all together, and you have yourself a classy dinner!
It is tomato season. The harvest is ripe, as evidenced by my over-flowing counter, and each day brings a new crop. I can barely keep up with all the tomatoes (as I am sure any of you out there growing your
own tomato plants can testify to as well).
Even if you aren’t growing your own tomatoes this year, you can snag up some great deals at your local grocer since tomatoes are in season.
I am all about simple, easy, one-pot meals. My favorite meals are crock-pot meals. Set it and forget it!
So in an attempt to use all of my beautiful fresh tomatoes, I wanted to create a simple, fresh tomato sauce that didn’t take any time to prepare.
Here is the result:
6-8 fresh large tomatoes, diced
1 onion, chopped (I used this from my garden too!)
3 cloves garlic, minced
3 Tbsp fresh basil (this came from the garden too, but if you don’t have access to fresh basil, substitute
with 3 teaspoons dried)
1 tsp dried oregano
½ cup of your favorite dry white wine
Salt and Pepper to taste
Combine all ingredients in your crock-pot. Set on 8 hours low heat. Half way through cooking, use an immersion blender to blend ingredients (blend until desired consistency; I like my sauce slightly chunky).
Place sauce back in crock-pot and continue cooking for another 2-4 hours or until sauce is thick. Store in an airtight container in refrigerator for up to a week or place in airtight containers and put in the freezer to use later.
Use this sauce to top your favorite pasta or polenta. Use in lasagna or eggplant parmesan. Or better yet, make some homemade pizza! Delish!
-Heather @ BloomEveryday