basic tomato sauce recipe

basic tomato sauce

7-8 large tomatoes, cut up with skins on or off, it really doesn't matter (heirlooms make yummy sauce)
5 cloves garlic, chopped, not minced
about 1 t. salt or to taste
1/3 cup olive oil
1 bunch Italian parsley, chopped

I literally combine everything in a pot and bring to a boil. Turn the heat down and simmer until desired consistency. I think the trick is to add an entire bunch of Italian parsley after the heat is turned off, and to always serve it topped with authentic Parmesan. Sometimes I add 1 pound browned Italian sausage, especially when I am serving it with penne, spaghetti, or in a lasagna.

*you can substitute 2 28oz. cans whole San Marzano tomatoes when tomatoes are not in season.

a little tribute to Grandpa Marv...

Things I make/eat today just because I watched (little did he know):

tuna sandwiches with chocolate milkshakes
anything with avocados
big breakfasts with pancakes and eggs (over easy) and oven toast (I think I was the only one who was in heaven. I remember a cousin telling me that I was going to have a heart attack before I was 40 because I literally wanted one of each thing.
shrimp Louie with real Louie dressing
Tillamook special reserve cheddar
cantaloupe with salt/lime
the perfect hard boiled egg (bring it to a boil, turn it off, put the lid on, and let them sit for 12 minutes)


You will never be forgotten. I hope that you are putting Grandma Tash on top of the refrigerator as we speak.

2 yummy recipes

So the picture isn't so good, but the result definitely is.

Zucchini Pancakes
1 large zucchini, grated
1/2 medium onion, grated
2 eggs, beaten
1/2 cup flour
1 t. baking powder
1 t. salt
freshly ground black pepper
butter/oil

Combine all ingredients in a bowl. If mixture is too thick, let sit for about 15-30 minutes so that the water from the zucchini makes it thinner.

Heat 1 T butter and 2 T olive oil in a pan. When hot, pour pancake batter into pan. Cook until golden on bottom, about 2-3 minutes. Flip. Cook about 1-2 minutes more. Remove from pan. You can keep them warm in a 250* oven.

I served these with eggs fried in olive oil and bacon. An interesting, yet delicious, take on a really big delicious breakfast.

Deconstructed Pesto Pasta on a bed of Tomatoes

1 pound fresh pasta
1 cup basil leaves
1/4 cup toasted pine nuts
1 cup grated parmesan cheese or pecorino
1/4-1/2 cup olive oil
salt and pepper
1 very large heirloom tomato

Cook 1 pound fresh pasta according to package instructions...or if you are making it yourself I guarantee you know how long to cook it :).
Cut tomato into thick slices.
Combine cooked pasta, basil, toasted pine nuts, parmesan/pecorino cheese, olive oil, salt and pepper in the same pot you cooked the pasta in.
Place tomatoes on the bottom of a pasta bowl or plate. Spoon pasta on top. Use fork and knife to eat.

bruschetta ala me

Bruschetta

2 very large heirloom tomatoes or 3 large (I like using one orange/yellow (pineapple) and one red), large dice
1/4 cup-1/3 cup good olive oil
3 tsp. balsamic vinegar
1/2-1 tsp. salt, season to taste
pepper
20 basil leaves roughly chopped
1 loaf french bread, sliced into 1/2 inch slices
olive oil for bread

Combine first 5 ingredients and season to taste.

In a large skillet, heat 3-4 T. olive oil. I prefer to use regular olive oil, not extra-virgin, because it is cheaper and less olive oily tasting. Once oil is hot, place bread in pan. Fry until golden brown, anywhere from 1-2 minutes. Turn with tongs. Fry other side until golden brown. Repeat for remaining bread, remembering to add more oil when pan is dry.

Lay bread out on a plate and spoon tomato mixture on top. Enjoy!

Out of the Kitchen, Onto the Couch

Out of the Kitchen, Onto the Couch
by Michael Pollan

BLAT's

BLATs
wheat bread
bacon (Fiedler Family Farms)
big tomato (this one is from my neighbor, Wilbur, an amazing gardener)
avocado-sliced thick
bibb lettuce
mayo, don't forget the mayo

put it all together and yum yum yum.