Here’s a savory sauce that I make once in a while. I can make as much or as little as I want. This takes as little as a half hour to make but needs continuous attention on the stove top so it doesn’t scorch. The longer you cook it the sweeter it gets. My mom used to cook it on the stove top for up to six hours. I still have her recipe and others in my files. Another one that I have is from Madonna’s step-mother Joan who has some nice marinara that I enjoyed with her a couple of years ago up at Ciccone’s near Traverse City during an LPVA wine touring weekend but that’s another story.
The smallest amount that I make is with one can of diced tomatoes and a small can of tomato paste. This makes about two cups of sauce and the leftovers (if you have any) can also be refrigerated for up to a week or frozen in a ziplock bag if you want to reheat it later in a sauce pan or add to a new batch.
Modify your marinara / pizza sauce / gravy to taste with different amounts of garlic and onion after you try it this way. Sometimes I add cooked, drained ground beef or Italian sausage, homemade Italian sausage and ground beef meatballs that I bake myself, or sliced and cooked Italian sausage links.
– – – – – – – – – – – – – – – –
Recipe for the sauce (The smallest amount that I make:)
Two Tablespoons of Olive oil.
One 12 oz can of diced tomatoes. I will use three freshly chopped tomatoes if I have them.
One 6 oz can of tomato paste.
A tablespoon of dried Italian herbs. Fresh, finely minced basil will enhance this if you have it.
Salt and a bit of black or white pepper to taste. Take it easy on the salt and pepper.
One or two bay leaves (do NOT eat the bay leaves though or you’ll slice your throat and insides.)
Cook on LOW, stirring about every ten minutes. Stick around the kitchen and pay attention or you’re going to be sticking around a lot longer trying to get scorched sauce out of your pan. I also recommend a spatter screen on top or you’re going to have a lot of red spots on your stove top and clothes or face. I use a stainless steel stick blender by Cuisinart to liquefy the sauce to hasten the cooking process.
If you cook this for a long time, have a cup of water handy and a bit more olive oil because it will thicken and keep cooking down add a little of each as necessary so it doesn’t thicken too much. If it goes brown, you went too long.
– – – – – – – – – – – – – – – –
Garlic butter for toast: Place a half stick of butter in a ceramic or glass dish on your stove top with a bit of garlic powder in it when you start cooking and it will be melted by the time you need it on the griddle. You can apply it with a basting brush or just pour some on the griddle and place the bread in the hot butter.
Bread / pasta options: I use French bread, sliced Jimmy John’s Day old, or other medium sized bread sliced to make toast. I and my family have also used small flour tortillas toasted slightly with olive oil or garlic butter (a teaspoon of garlic powder mixed with a half stick of butter) on a griddle or 9 inch saute pan. Makes for some super thin crust pizza.
For pasta, get a 4-5 quart pot or pan of boiling water and add your pasta and cook about 8-10 minutes and strain and rinse in your sink with cold water to stop the cooking process and you won’t have sticky pasta. You don’t have to cool it completely, just stop it from cooking by getting the boiling water off of it.
Finely shredded Mozzarella cheese, mushrooms, onions, small diced tomatoes, pepperoni, etc.
Cookware: I can’t emphasize enough that you have to use low heat / flame for both making your sauce and toast.
8 – 10 inch skillet or sauce pan. Cast iron or stainless steel. I do not use or recommend non-stick pans. Teflon is not a healthy option in my opinion.
8-10 inch griddle or comal, or a two burner griddle for toast.
Stainless steel stick blender for using in hot liquids.
Bamboo, wood, or stainless steel utensils. I have used silicone spatulas and tongs. The spatulas work well for scraping the sides of the sauce pans.
Keeping this from scorching in cast iron or stainless steel is worth the effort. I have done my sauce on stove top with a 9 inch cast iron skillet with great results. I have cooked the ground beef and minced onions in cast iron, drained on a paper towel and let it set for a half hour while I began the sauce and added it right back into the pan after the tomatoes were cooked down.
I use a cast iron griddle on low flame for making the toast also. Using a clear glass lid to place over the bread will help to melt any cheese topping by bringing the steam on top. Again, this is where you need to pay attention to what you are doing so STBTO (Shut the boob-tube off) and enjoy some music. After toasting your bread in a drizzle of olive oil and / or garlic butter, top it with your sauce with a spoon or small ladle, shut off your flame under your griddle, add toppings and cover for five more minutes while getting your serving dish or plates ready.
Recap abbreviated directions with more notes, tips:
On low heat, place diced tomatoes and tomato paste in pan with spices and olive oil and stir frequently for 30 minutes. If your bread isn’t sliced or cheese isn’t shredded, this will give you something to do while the tomatoes cook down. if you have a large griddle (two burner) you can make almost all of your toast at once. The smaller the griddle, the more work you have cut out for yourself. You can begin toasting your bread with a light drizzle of olive oil or garlic butter. If your butter browns quickly as it melts, your griddle is too hot. Once you’ve made your toast and spread on the sauce, add the cheese and any other toppings you desire and cover for a few more minutes for the cheese to melt. I use a stainless steel stick blender by Cuisinart and liquefy the diced tomatoes to about 90 percent sauce and leave a few chunks in there. I’ve used minced garlic but isn’t appealing to the eye so I stick with garlic powder.
Quickest time pan to plate: 30-45 minutes. If you consider this compared to cooking a TV dinner with their fresh conveyor belt taste, you’ll be eating better and enjoying the flavors a lot more while doing something creative. Why don’t I normally use Barilla, Prego, etc? Because I enjoy taking time to cook and I know what’s in my food. Plus I have something to take photos of. :c )
Serve with salad, black seedless grapes, grape juice, red wine.