Category Archives: SAUCES/DRESSINGS/MARINADES

SPAGHETTI WITH NO-COOK HERB TOMATO SAUCE

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MJ1/2 cup packed fresh basil leaves
1 (14 1/2 oz) can no-salt added whole tomatoes, drained
6 medium plum tomatoes, quartered
1/4 cup pitted black olives (optional)
2 tbs olive oil
1 tbs fresh lemon juice
2 tsp grated lemon zest
1/2 tsp salt
1/4 tsp black pepper
3/4 lb spaghetti OR linguine
3 cloves garlic, peeled
1/2 lb smoked turkey, cut into small cubes

in a food processor, process the basil until coarsely chopped. add the canned tomatoes & pulse until coarsely chopped. add the plum tomatoes & olives (if using), & pulse until finely chopped.

transfer the tomato mixture to a lg serving bowl. add the oil, lemon juice, lemon zest, salt, & pepper. let the tomato sauce stand while you cook the pasta.

in a lg pot of boiling water, cook the pasta with the garlic until the pasta is al dente.

drain the pasta & garlic. press the cooked garlic through a garlic press, or mash it with a fork. add it to the tomato sauce & stir to blend. add the pasta & turkey & toss to combine.

4 servings

THIS IS BEST MADE IN THE SUMMER AT THE HEIGHT OF TOMATO & BASIL SEASON. HOWEVER, WHEN FRESH TOMATOES & BASIL AREN’T AVAILABLE, YOU CAN SUBSTITUTE 9 CANNED WHOLE TOMATOES, DRAINED, IN PLACE OF THE FRESH, & 1 TBS DRIED BASIL IN PLACE OF THE FRESH. ADD THE DRIED BASIL ALONG WITH THE OLIVE OIL & LEMON JUICE IN STEP 2.

PEPPERONI SAUCE

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6 tbs extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 lb pepperoni, cut into thin slices
1 tsp fennel seed, toasted
1 tsp crushed red pepper flakes
8-12 oz canned imported italian plum tomatoes, chopped, with their juices
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf

toss the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. they will become fragrant & slightly darker in color.

heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers.

add the onion & garlic; cook for 5-10 minutes, stirring often, until they are golden & fragrant.

stir in the pepperoni; cook for about 5 minutes, until fragrant & evenly coated, then add the toasted fennel seed & crushed red pepper flakes. cook for 1 minute, stirring.

add the tomatoes & their juices (to taste), the broth, & the bay leaf; stir to incorporate. once the mixture starts to bubble at the edges, cover & cook for about 45 minutes, stirring occasionally. the pepperoni slices will be soft, with a deeper color. remove from the heat.

working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). puree until smooth. the sauce is ready to use. or cool, cover & refrigerate or freeze.

makes 4 1/2-4 3/4 cups

ROB’S SPAGHETTI SAUCE

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2 lbs ground beef
1 medium onion, chopped (1/2 cup)
1 green pepper, chopped (1/2 cup)
2 (15 oz) cans tomato sauce
2 (12 oz) cans tomato paste
olives
2 envelopes spatini
3 cups water
1 tbs sugar
1 tsp oregano
1/4 tsp garlic powder
1 bay leaf
italian seasoning

cook & stir meat, onion & pepper until meat is brown & onion is tender. stir in remaining ingredients. cover; simmer 1 1/2 hours, stirring occasionally.

QUICK ‘N EASY PIZZA SAUCE

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1/2 cup fresh minced onion
2 cloves garlic, minced
1/2 tablespoon oil
1 (8 oz) can tomato sauce
1 tablespoon EACH: fresh chopped parsley and water
1 teaspoon basil
1/2 teaspoon EACH: oregano, marjoram and sugar
1/8 teaspoon pepper

in a medium saucepan, saute onions and garlic in hot oil. add remaining ingredients; stir well to combine all seasonings. cover, simmer for 20 minutes.

makes 1 1/2 cups

POPPY SEED DRESSING

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3/4 cup sugar
1 1/2 teaspoons onion salt
1 teaspoon ground mustard
1/3 cup vinegar
1 cup oil
1 tablespoon poppy seeds

in a small mixing bowl, combine sugar, onion salt and mustard. add vinegar; mix well. gradually add oil while beating on medium speed; beat for 5 minutes or until very thick. stir in poppy seeds. cover and refrigerate. serve over fresh fruit or salad greens. refrigerate leftovers

BEER AND BROWN SUGAR STEAK MARINADE

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2 pounds beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

preheat grill for high heat.

use a fork to poke holes all over the surface of the steaks, and place the steaks in a large baking dish. in a bowl, mix together beer, teriyaki sauce, and brown sugar. pour sauce over steaks, and let sit about 5 minutes. sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder and continue marinating for 10 more minutes.

remove steaks from marinade. pour marinade into a small saucepan, bring to a boil, and cook for several minutes.

lightly oil the grill grate. grill steaks for 7 minutes per side or to desired doneness. during the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

4 servings