Homemade Roasted Tomato Sauce

This is one of my favorite things to cook, period. But for those of you who need a specific recipe... sorry, I don't have one. This sauce is the epitome of my "taste as you go cooking." Here in this post today, I wrote roughly what I would usually do for a basic tomato herb sauce.

Like I said, this is the basic tomato sauce, but I like to mix it up depending on the day and what veggies I have around. It is really fun to get creative and add in some roasted red peppers or mushrooms when you have those available!

This sauce is quick and great on noodles for an easy dinner with a side salad. BUT this sauce has great flavor and picks up other flavors really well. I love using this sauce on grilled chicken with a slice of melted cheese...almost like chicken parmesan except faster, easier, and without the extra mess or extra calories of breading and frying the chicken. It freezes and thaws great, too.

When I first started making this in college I was only cooking for myself. I would make a whole batch of it, and freeze it in little mason jars or Tupperware. The stuff thaws well and tastes great up to 6 months later (probably longer, just never makes it that long before I eat it all)! I've used it on eggplant Parmesan, too, and it was a huge hit with my boyfriend's family.

I've thought too about making it into a base of a tomato or roasted red pepper soup... I'll have to let you know if that works out. Let me know if you try it first and tips for success!

Basic ingredient list:

• 2 Pints Cherry Tomatoes
• 1/2 White or Yellow Onion
• Garlic (~5 cloves)
• Fresh Herbs of Choice (basil, rosemary, thyme and oregano are all good) 
• If you don't have fresh herbs around, you can also use dried  italian seasoning or herbs de Provence
• Red pepper flakes (just a pinch)
• Red wine (~1/4 cup drizzled)
• Balsamic vinegar  (a little drizzle maybe a tablespoon or two)
• I usually do EITHER red wine OR balsamic... could do both I guess, just may be a little acidic
• Salt and Fresh Cracked Black Pepper
• Olive Oil
• Parmesan Cheese

Here's how it goes:

1. Rinse and dump: the cherry tomatoes into roasting pan or cookie sheet. Just make sure it has a little edge at least so things don't roll away into the bottom of your oven
2. Chop and dump: roughly chop your onion, smash the garlic cloves (don't need to chop), and chop fresh herbs and throw them all into your pan. If you're going to add red peppers or mushrooms or anything else at this point, just rough chop and throw it all in!
3. Drizzle and shake: drizzle some olive oil, red wine or balsamic vinegar, salt and pepper, and shake it all around to coat them a little
4. Roast in oven and do something else for a while: I usually roast them for ~30-45 min at 350 degrees. Just till the veggies are tender and the tomatoes are popping open
5. Blend it and Taste it: This is where I get to use my little rocket blender, or my boyfriends mom's awesome ninja blender... anything with blades and buttons will work. Pour all the stuff from the pan into the blender including all the juice. Blend it all up and add olive oil until it's the right consistency for you. I usually blend in some freshly graded Parmesan cheese at this point. Taste it and add whatever else you want. 
6. EAT IT

1. Need ideas: noodles, chicken, baked tilapia or other white fish, roasted vegetables, spaghetti squash, dipping sauce for appetizers, eggplant Parmesan, with a spoon. 

Really simple, really quick, really delicious.

Let me know what yummy combinations you've come up with!

Bleu Macaroni and Cheese

I first made this dish for Thanksgiving dinner 2 years ago. It was a minor disaster (equivalent to a small California earthquake)! I don't mean the flavors were a disaster, they were great, it was more of the proportions that were "off," to say the least.

Long story short: the recipe I followed said to use 2 cups of macaroni to serve 2 people. I quadrupled the recipe in order to serve it as a side dish at my big family Thanksgiving dinner. Does anyone know how much 8 cups of macaroni is once you cook it? It's probably enough to feed the entire population of Wyoming for about a week...

Needless to say that we had WAY to many noodles, not enough sauce, and nowhere to put it! However, I didn't realize the noodle sauce ratio would be off until after I mixed it all together and filled up 6 casserole dishes with the macaroni.

Conclusion: Flavor= fantastic; Proportions = disagreeable

ANYWAY: we figured that the recipe must have meant 2 cups cooked macaroni, not 2 cups uncooked macaroni... either way I still think that would have been too many noodles... I have fiddled with the proportions and come up with this: a good noodle sauce ratio that makes ONE casserole dish of gourmet macaroni and cheese.

What you'll need:
2 3/4 cups elbow macaroni (uncooked)

3 cups whole milk

8 oz. Gruyere cheese

6 oz. Sharp White Cheddar

4 oz. Bleu cheese (I love a great Roquefort)

pinch of nutmeg

4 Tbl. butter

4 Tb. flour

salt and pepper to taste

breadcrumbs and dried basil for topping

Warm the milk in a sauce pan over medium heat. In the meantime use the butter and flour to make a roux (melt butter and sprinkle in flour and cook for a few minutes until lump free and doesn't smell like flour any more--should be golden colored). When milk is simmering, add the roux and thicken to a saucy texture. Add in the pepper and nutmeg for flavor (don't add salt until after you've added cheese... you probably won't need any).

When the sauce has thickened, remove it from the heat and stir in the monstrous pile of cheese that you've convinced your family to grate up. Stir in until incorporated and smooth. Pour the sauce over cooked noodles in a baking dish. Sprinkle the breadcrumbs and basil over the top before baking.

Bake for 30-45 min at 400 degrees or until the cheeses are bubbling and the top is crispy and browned. It wont need the full 45 minutes unless you refrigerate it overnight before cooking...could be done as soon as 20 min. Just watch for bubbly cheese!

How To: Spruce up Sauce from a Jar

Welcome to the first of (hopefully) many in the " How To" series! This firs t one is just an easy way to spruce up any pasta sauce from a jar. You don't have to make homemade sauce if you want great flavor, but you also don't have to settle for just the typical jar sauce either.

Here's what I like to do:

• Saute a few cloves of garlic and some sliced onions in olive oil
  
• Slice up Italian sausage and throw in with onions (ground sausage fine too... whatever you have)
• Pour in jar of sauce (vodka sauce is what I had... anything you like will do)
  
• Add a few tablespoons of balsamic vinegar or a full flavored wine if you like-reduce the sauce to your liking
• Add in some chopped fresh basil or parsley. Wilt the herbs as you stir them in and add some freshly graded Parmesan Cheese
• Pour over your favorite noodle (whole wheat penne) and enjoy!
  

Spicy Asparagus Pasta

"Asparagus made into a pasta sauce...interesting..." That's what I thought too. Honestly, the first go round was "interesting" at best.

The original recipe I found used asparagus, but also called for A LOT of parsley in the sauce. Don't get me wrong, I like a little parsley here and there to lighten up a dish. However, I think my sister said it best when she pointed out that the first attempt tasted quite similar to grass.

I still liked the idea of the asparagus pasta sauce, though so I have fiddled around with this dish a few different times and the current (parsley free) version is by far one of my favorite vegetarian dishes.

What You'll Need:
Asparagus (estimate-depends on how much you're making, I used about a half a bundle)
3 cloves garlic (obviously increase if you make more)
Olive Oil
Salt and Pepper
Red Pepper Flake
Parmesan Cheese
Whole Wheat Spaghetti

Cut the asparagus into 1 inch pieces and blanch in boiling water for about 5 min. Ice it immediately to stop the cooking, blend up with garlic, olive oil, red pepper flake, and salt pepper. The seasonings are all just to taste. I love spicy food so I like to use about a teaspoon of red pepper flake to give it some heat! Use as much olive oil as you need to get to the consistency you want... probably a couple of tablespoons will do.

The end product is sort of like an asparagus pesto, mix over whole wheat noodles with freshly graded Parmesan. Genius...quite a change from its grassy beginning

Basil Walnut Pesto

This Pesto is so easy and so quick in the summer time. When you have fresh basil, I cannot think of anything better to do then to make homemade pesto!


I like adding walnuts in addition to the traditional pine nuts because I think it adds an extra layer to the depth of flavor!


1/3 c. walnuts
1/3 c. pine nuts
1 head of garlic (~9 cloves)
1 c. freshly graded Parmesan cheese
3 bunches fresh basil leaves (~5 c.)
olive oil (I used about 1 1/2 c.)
salt and pepper to taste

So basically all you do is put it all in the blender, and chop it up... order probably wouldn't mater, although I would recommend the nuts and garlic first, then adding the basil and cheese, and adding enough olive oil to make it into a thick paste. You can always add more oil later, so don't add too much in the beginning. If its a paste you can use it more as a spread too! If you're using it for pasta sauce you can always add a little starchy pasta water or some more oil to thin it out a bit...but don't make it too runny!

I accidentally added the blender attachment blades to my little "rocket" blender instead of the food processor one... so that is why the pesto looks a little more smooth than normal... but I promise, it tastes delicious!