Tomato Sauce – my favorite using canned tomatoes

I have discovered the perfect tomato/pasta sauce. You can leave out the sausage for a delicious vegetarian version, or use another type of meat.  Use just one or all or less or more of the optional ingredients, simmer for as short or long a time as you want, but use this (or Mark Bittman’s original recipe) as your basis for sauce from canned tomatoes and you can’t go wrong.  I used all the optional ingredients but the mushrooms when I took the pictures for this post.  But the last time I made it, I used all but no bell pepper.  And, my first version had no meat and no mushrooms. Each was super. Just have fun with this one!

Note: if using sausage or another sort of meat, be sure to brown it in the same pot you are using to saute the veggies and simmer the sauce.  You don’t want to lose any flavors.

All-purpose tomato sauce

Based on a recipe by Mark Bittman

http://today.msnbc.msn.com/id/29633150/

From the plants that wintered over in our bedroom. Still going strong in March!

Here is my version:

• 5-6 Italian sausages, sweet, hot, or both. (optional)
• 2 Tbsp olive oil (optional if using sausage)
• 1/4 cup olive oil
• 1 large onion or 2 medium onions, chopped (about 2 cups lightly packed, give or take)
• 3 -4 cloves garlic
• 1/2 cup of chopped green bell pepper (optional)
• 1 1/2 cups  (or so) chopped fresh mushrooms (optional)
• 2 green chili salsa peppers, de-seeded and chopped (optional)
• 2 red chili salsa peppers, whole – to be removed later. (optional)
• 2 28 oz can whole tomatoes, liquid reserved (4 cups or so) chopped or broken apart by hand.
• 1 tsp sugar
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp dried basil
• Salt and freshly ground black pepper
• 1/2 cup chopped fresh parsley or basil leaves (optional)

Just one of my "bunch of ingredients" shots.

Directions:

If using sausage, heat the 2 T olive oil in pot over medium heat, add the sausages, and brown each side, about 8 minutes total.  Remove from pan, set aside, and cut into pieces before adding back to the sauce.

Brown the sausages at least 4 minutes per side.

Put the 1/4  olive oil in the  pot over medium heat.

Add the 1/4 olive oil to the leftover fat and brown bits from the meat, if using.

When the oil is hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until soft, about 3 minutes.

Then add garlic and, if using, chili salsa peppers, bell pepper, and/or mushrooms and cook for another few minutes.

All the veggies - no mushrooms in this round.

Next, slice and add the browned sausages or other meat, if using, the tomatoes, and as much liquid as you would like depending on desired thickness and how long you have to simmer the sauce.

Next - the sausage, or other meat, if using

Add sugar and dried herbs and cook, stirring occasionally, until the tomatoes break down and the mixture comes together and thickens.  The longer, the deeper the flavor!  Although, it still tasted great with a shorter simmer. But, be sure to taste for spiciness as you simmer if using the fresh hot peppers and remove if the fire gets more than you like.

starting to simmer

Once it is at the thickness you want, taste, adjust the seasonings, stir in any fresh herbs, and keep warm. (Or let cool, cover, and refrigerate for up to several days; reheat gently before serving.)

Close to being done - time to take out the salsa chili pepper!

I am so pleased with this recipe.  Never mind the vibrant taste with no extra sodium, etc., it makes more the the 24-26 oz that comes in most jars of sauce.  I am sorry, 26 oz is just NOT enough if you want more than a smidgen of leftovers!

Oh, I need to include an apology, here.  I recently used this recipe for a church potluck .  I was careful to chop only one hot pepper and then put only one whole not pepper to simmer in the sauce for a while.  I kept checking the level of heat while simmering and took out what I thought was the ENTIRE hot pepper almost two hours before serving time…Unfortunately, the pepper had split and I had taken out only HALF of that pepper when I deemed the sauce flavorful but safe for a potluck…  Church and cooking friend Marjorie, whom I told about my error, did report that it was hot, but I didn’t see anyone in active distress – I am hoping everyone who tried it liked it hot!

But, next time, the hot peppers will go in cheesecloth for easy and complete retrieval!

Guacamole – Sometimes simple is better

I adore avocados. I love the texture, the taste, and the color.  I am happy eating plain slices of avocado, but given my love of garlic, tomatoes, and onions, guacamole is a big favorite of mine.

I have tried many different recipes over the years, some complicated, some less so.  I ended up finding what is for me the perfect balance of flavors and textures by using as few ingredients as possible.

Here is how I do it.  First, the ingredients:

• 2 avocados, peeled and chopped
• juice of 1/2 a lemon
• 1/2 medium tomato, chopped
• 1/4 medium onion, diced
• 2-3 cloves garlic, minced
• fresh ground black pepper, to taste.

First, the lovely avocado, with lemon juice added once all is in the bowl

Next, 1/2 a tomato, chopped

Then, about 1/4 of a medium onion, large diced

two or three cloves of garlic, minced, does the trick

Mix and mash, leaving some lumps, and finish with fresh ground black pepper

So simple, so easy. The flavor is  clean, fresh, and zesty,and I find the “fork-mashed with some lumps left” texture to be more satisfying than guacamole that is pureed.

If you want some complexity, try adding some cumin or cayenne pepper.  And, for a bit more richness, add some olive oil.  But, I really enjoy the simple version.  And, I NEVER add salt.  I did once and found it brought out a bitter flavor, which surprised me, since salt can bring out sweetness.

In any case, if you are new to making guacamole, or have been using a more complicated recipe for years, give this one a try.  I bet you’ll like it.

Taco Mix – Make Your Own!

Here are two examples:

Note: you need more than 1/2 tsp cornstarch with the second one. And, of course, feel free to make up your own!

http://www.recipesecrets.net/blog/recipes/copycat-lawrys-taco-seasoning/

http://www.cooks.com/rec/view/0,1626,154160-255196,00.html

Sauce from Freshly Picked Tomatoes

This was my second time making homemade tomato sauce from tomatoes from my garden this summer.  The first time, I started with 2 pounds of tomatoes and that just did not make enough sauce for my druthers.  This time, I started with over 4 pounds of assorted types of  tomatoes, including 3 plum tomatoes from the plants in the whiskey barrel in my back yard.

plum tomatoes in my back yard

I cut a small X at the bottom of each tomato, put them in almost boiling water for a minute or so, cooled in ice water, and slipped the skins off.  I then cut the tomatoes in half, cored them, and squeezed most of the seeds and excess liquid out.  Here are the results:

Just under 2.5 pounds of squeezed tomatoes from a bit over 4 pounds of whole tomatoes

Next, I added about 2 T of extra virgin olive oil and 3 cloves of garlic, chopped, to my 10 inch saute pan, put the heat on med-high, and got things sizzling just a bit, turned down the heat and sauteed until the garlic was aromatic.  Then – the fun part:  mushing/crushing up the tomatoes with my hands before adding them to the pan.  Yes, is IS okay to play with your food!

I also added a teaspoon each of salt and sugar at this, followed by a chopped green chili pepper and a Tbsp of fresh thymes leaves  from our attic balcony garden:

peppers and thyme in the sky. For Wakefield MA folks, that is the Galvin School parking lot in the background.

I also added a Tbsp of chopped fresh basil leaves at this time.  After simmering for 5 or 10 minutes, I used a slotted spoon to remove the pulp so the liquid could cook down and thicken.

pulp and liquid separated

Here is the liquid after simmering uncovered for 20 minutes:

thickened liquid makes a great base for the sauce

At this time, I added back the pulp, and added a teaspoon of fairly finely chopped fresh mint leaves, also from my attic garden.  Here are two pictures showing how many mint leaves make a teaspoon of chopped mint.  That is chocolate mint, by the way.  My favorite!

mint leaves with tablespoon for size perspective

a teaspoon of chopped mint

I let the sauce simmer a bit more and, voila!  Amazing sauce – nice and thick.

Thick and chunky sauce

Two cups sauce, to be exact

This came out REALLY good!  YUM!

Here is the list of ingredients I used this time around:

• Fresh tomatoes, assorted varieties, just under 4 1/2 pounds
• 2 Tbsp olive oil, extra virgin
• 3 good-sized cloves of garlic, chopped
• 1 tsp sugar
• 1 tsp salt
• one green chili pepper, de-seeded and chopped
• 1 Tbsp chopped fresh basil
• 1 Tbsp fresh thyme leaves
• 1 tsp chopped fresh mint leaves

Did I miss anything?  <grin>  Of course,  I will probably vary the recipe ingredients and minutes of simmering each time I make sauce.  But, this should do as a good guide.

I’d like to extend a special thanks to food blogger extraordinaire Chez Pim.  I found her post 15-Minute Tomato Sauce. Really. when searching for tips on making sauce from fresh tomatoes.  While my version takes more than 15 minutes, I got the idea of separating out the pulp and thickening the liquid by itself from her.  Based on my previous sauce making, I can say that the separation method is worthwhile, whether you are in a hurry to make the sauce or not!