Tag Archives: tomato sauce

Shells and Tomato Sauce with Black Olives

19 Nov

In a hurry for something good to eat.  All you need is some pasta and tomato sauce and you can whip this dish up in no time flat!

Shells and Tomato Sauce

Cook your pasta according to package directions
Top with hot tomato sauce, sliced black olives and freshly grated parmesan cheese.
Serve with Red Wine

See how simple that was!

Continue reading

Lasagna – Comforting Food

7 May

Lasagna is a tradition in our family. I grew up on my  Mother’s Home-made Lasagna which was always a treat. My mother learned how to make Lasagna from my Italian Grandmother and I learned from my mother. I was always in her kitchen helping out,and when  I think of my mother I make Lasagna, which is  my favorite comfort food. My mother was such  a great cook and I am my mother, after all!

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

10 cups of Tomato Sauce http://wp.me/s2mJQm-1266

1 box of no boil lasagna noodles

4 cups of ricotta cheese

2 cups shredded mozzarella

1 cup freshly grated Parmesan

1 /2 cup fresh basil leaves

1/4 cup fine breadcrumbs

1/4 cup finely chopped onions

1/4 cup chopped fresh parsley

In large bowl mix ricotta, 1 cup shredded mozzarella, 1/4 cup bread crumbs, 1/4 cup onions, 1/4 cup parsley and 2 basil leaves chopped

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Photo by: Susan T’s Kitchen

Preheat oven to 375

Spread 2 cups tomato sauce on the bottom of a 8 x 8 baking dish

(Don’t worry about using too much tomato sauce)

Place single layer of noodles side by side to cover the bottom

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Photo by Susan T’s Kitchen

Add two spoonfuls of ricotta onto each noodle

Place a single layer of noodles on top of the ricotta

Spread 1 cup of tomato sauce on top of the noodles

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Photo by: Susan T’s Kitchen

Repeat until you have finished 4 to 5 layers with the last layer noodles

Spread remaining tomato sauce and sprinkle with 1 cup mozzarella cheese, 1/4 cup parmesan and the Basil.

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Photo by: Susan T’s Kitchen

Cover with foil and bake on middle rack in oven until noodles tender and bubbling.  approximately 30 to 45 minutes.

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Photo by: Susan T’s Kitchen

Remove from oven and let cool 15-20 minutes.

Sprinkle with remaining parmesan cheese.

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

Enjoy!

Leftovers can be refrigerated or frozen.2

Home-Made Pizza Dough

8 Oct

Did you know that Pizza is the number one favorite food in America?  You can never go wrong by serving pizza to a whole crowd of picky eaters!  It is so easy to make and you can freeze portion sizes for future use. This same recipe can be used for bread and rolls.  Enjoy!

Photo by: Susan T’s Kitchen

  • 1 yeast pkt
  • 1/4 cup oil
  • 6 cups of flour (healthier version – 3 cups unbleached 3 cups whole wheat)
  • 1 tsp salt
  • 2 cups warm water

In large mixing bowl, add yeast to warm water, combine flour , salt, and oil.  Mix well, and add more water or flour if needed.

  1. Sprinkle flour on clean counter and Knead the dough into a ball for Approx 10 minutes. Add flour if too sticky.
  2. Grease sides of a bowl and place your dough ball in it.
  3. Cover with a clean dish towel and place in a warm place for 1/2 hour.
  4. Knead again cover  and place in warm place for 3 hours until dough ball doubles in size.
  5. Sprinkle counter or large cutting board with flour
  6. Punch your dough down, and with a floured rolling-pin roll your dough flat into a large circle. You can stretch by gently pulling all around.
  7. Lightly sprinkle pizza pan with flour and place your dough on the pizza pan and stretch to fit.
  8. Add pizza sauce, cheese and your favorite toppings. Bake at 350 for 1/2 hour or until crust is slightly brown.
  • Make in advance – double or triple this recipe.  Knead and roll into 2-4 balls.  Coat with oil, place each dough ball  into freezer bag or plastic wrap and place into the freezer.    When needed, remove from freezer and thaw at room temperature place in a greased bowl.  Follow Steps 3-9.

Easy Tomato Sauce From My Mother’s Kitchen.

23 Aug

I have such fond memories of my mother’s kitchen every time I make tomato sauce.  Growing up in my family, my mother Julia would make a wonderful Italian Meal every Sunday. It could be Spaghetti and Meatballs, with a Salad and a loaf of Italian bread or home-made Lasagna or gnocchi. Oh, and did I mention pizza?  First thing in the morning us kids and mom would walk  to church and on our way home we would stop at Memmi & Sons Bakery for a fresh loaf of Italian Bread. Mom would then start the traditional meal and us little ones would watch old movies on TV and waiting in anticipation for our big Italian meal.  Mom always made a huge pot of  tomato sauce and any leftovers went straight to the fridge or frozen for future meals.

Many people think that making tomato sauce  is a complicated process, but really it is very easy.  All you need is huge pot, canned tomato sauce, canned tomato paste, garlic, onions, herbs and patience.

Tomato Sauce
Photo by: Susan T’s Kitchen

Prepping the Pizza
Photo by: Susan T’s Kitchen

Photo by: Susan T’s Kitchen

Recipe for Tomato Sauce 

  • 4 garlic cloves chopped
  • 1/2 cup chopped onion
  • 3 tsp olive oil
  • 1/4 tsp salt
  • 1 cup water
  • 2 cans tomato paste
  • 3  28 oz cans tomato sauce
  • 2 tsp basil
  • 2 tsp parsley
  • 2 tsp oregano

Heat large pot to medium and add oil, garlic, and chopped onion. Cook until golden, add tomato sauce and paste, mix until smooth, stir in 1 cup of water, oregano, basil, parsley and salt.  Bring to boil cover and simmer for 1 hour stirring occasionally.

Crock Pot Method

Heat fry pan to medium, add oil, garlic and chopped onion.  Cook until golden.  In Crock pot add tomato sauce and paste, mix until smooth.  Stir in cooked garlic and onion.  Add one cup of water.  Add the oregano, basil and parsley.  Turn to high on the Crock pot, when sauce starts to bubble lower to medium.  Stir occasionally and let the sauce simmer for a couple of hours or longer. 

  • If you have tomatoes and/or green peppers in the garden, chop them up and add to the sauce.  Fresh Basil, oregano, and parsley as well.  Otherwise dried herbs will do. 
  • Leftover sauce cool, and refrigerate or freeze.

Pasta with Vegan Meatless Balls

11 Jun

Sunday is our day for relaxing and enjoying a good Italian Pasta DishImage

Sunday is our day for sitting down to a family tradition of a delicious Italian meal.  The only thing different is that  I prepare mine the vegatarian way.  I use vegan meatless balls, which you can find in the frozen food section of most supermarkets.
I make my tomato sauce in advance, and I keep it frozen in containers so I always have it on hand. Below is my recipe for tomato sauce.

Tomato Sauce 

4 garlic cloves chopped

1/2 cup chopped onion

3 tsp olive oil

1/4 tsp salt

1 cup water

2 cans tomato paste

3  28 oz cans tomato sauce

2 tsp basil

2 tsp parsley

2 tsp oregano

Heat large pot to medium and add oil, garlic, and chopped onion. Cook until golden, add tomato sauce and paste, mix until smooth, stir in 1 cup of water, oregano, basil, parsley and salt.  Bring to boil cover and simmer for 1 hour stirring occasionally.

Leftover sauce cool, and refrigerate or freeze.

  1. Prepare pasta according to package directions
  2. Prepare meatballs according to package directions ( I bake mine, with a coating of olive oil)
  3. Drain  pasta, cover with sauce, add meatless balls, coat evenly with sauce.
  4. Top with freshly grated parmesan, and basil.

Enjoy!

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