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In a pinch to make a quick dinner? Serve an easy arugula salad over chicken cutlets. You can make the cutlets or buy them in the store. Top with baby arugula mixed with chopped fresh mozzarella, sliced roasted red peppers, cubed tomato, torn basil and a drizzle of balsamic vinegar and olive oil. Toss with salt, pepper and herbs de provence. Super simple. Super delicious.

Enjoy!

So we went to the farm over the weekend and did the pick-your-own fruits and veggies thing. So much fun! And I’m glad stuffed peppers won because we picked a lot of yummy peppers. Here’s out to make them. Thanks again to everyone who voted!

Ingredients…

1 lb lean ground beef (80% / 20%)

3 inches of day old baguette (crumbled) – you could also use 2 slices of white bread or a handful of breadcrumbs

3 tablespoons of chopped red onion

1 handful of parsley

1/2 cup of grated pecorino cheese

1 egg lightly beaten

dash of red pepper flakes (optional)

splash of milk (whatever you have on hand is fine)

salt, pepper, drizzle of olive oil

Directions…

Mix all of the above ingredients in a bowl — use your hands, it’s fun! Cut 2 green peppers in half. Remove the seed and ribs. Place cut side up in a baking dish with sides, season with salt and pepper. Divide the meat mixture into 4 equal portions. Stuff the mixture inside each pepper — it’s okay if it mounds up on top a little bit. Pour left over tomato basil sauce over the top — pick up the recipe from my Pizza Topped with Arugula and Prosciutto post. Sauce should come about 1/4 way up the pepper. Place in a preheated 375 degree oven for about 45 minutes, or until the meat is no longer pink. Cover for the first 30 minutes with a piece of tin foil. Serve over brown or white rice and top with grated pecorino cheese. Enjoy!

Tip…

This makes a great crock pot meal too. The prep is exactly the same, just make sure you put sauce down first, so the peppers don’t directly touch the bottom of the crock pot. Set on low for 8 hours and dinner is ready when you come home from work.

RomanceTable_0This recipe is a replica of the first pizza I ate when I was in Italy last year. It brings back wonderful memories of relaxing in a beautiful city, with great company, and a carafe of wine! So delicious…I hope you enjoy this one as much as I do!

Ingredients:

Store bought pizza dough purchased from your favorite pizza shop or Italian market (I buy mine from Corrados)

Basic Tomato Basil Sauce (recipe below)

1 ball fresh mozzarella (patted dry and sliced thin)

1 handful fresh basil

Arugula

Proscuitto

Part Skim Ricotta

olive oil, balsamic vinegar, salt, pepper

Preheat the oven to 450. Stretch out the dough until it forms a circle (depending on the consistency of the dough you may need to use a little flour). Brush with olive oil and sprinkle with salt and pepper. Bake until the crust starts to get crispy. If any bubbles start to form prick them with a fork.

After the dough starts to brown (about 10 minutes) pull out of the oven and a few ladles of sauce on top. Cook for a few more minutes until the sauce starts to bake into the crust. Take out of the oven and top with the thinly sliced fresh mozzarella, prosciutto and dollops of ricotta . Bake for a few more minutes until the cheese melts.

Remove from oven and top with fresh basil, arugula and a drizzle of olive oil…just like they do in Italy!

For Basic Tomato Basil Sauce:

2 large shallots sliced

1 35 oz can of whole tomatoes (preferably San Marzano)

splash of white wine

2 tbsp tomato paste

dried oregano

handful of fresh basil

In a medium pot heat a few tablespoons of olive oil on medium heat. Add in shallots and saute until tender but not brown. Add in the tomato paste, oregano, salt and pepper cook for a minute. Add in white wine, cook for 3 more minutes. Add in can of tomatos, more salt and pepper. Cover and let boil. Scrape the bottom of the pot every once in a while to prevent burning. Tomatos should break up on their own, if they don’t, squish them with a wooden spoon. Cook until it has reduced a bit…about 20 minutes.

photoThis is one of my favorites, yummy and satisfying. Enjoy it! And yes, you didn’t read the ingredients wrong…I make my own sauce…from scratch…every time! No jarred sauce in my house. After you make it once, you will be hooked, it’s super easy and delicious. In the time it takes for the sauce to cook, you can be doing the rest of the prep. Some of my sauces take longer, but this simple tomato basil sauce with a touch of cream, is done in a snap!

Ingredients

Serves 2

2 large shallots sliced

1 35 oz can of whole tomatoes (preferably San Marzano)

splash of white wine

2 tbsp tomato paste

dried oregano

handful of fresh basil

3 sweet Italian sausage links removed from casing

1 large jarred roasted pepper

1/2 bunch of broccoli rabe chopped

1 small jar / can of artichoke hearts (packed in water)

1/2 lb of bowtie pasta

splash of cream

olive oil, salt and pepper

Directions

For the sauce: In a medium pot heat a few tablespoons of olive oil on medium heat. Add in shallots and saute until tender but not brown. Add in the tomato paste, oregano, salt and pepper cook for a minute. Add in white wine, cook for 3 more minutes. Add in can of tomatos, more salt and pepper. Cover and let boil. Scrape the bottom of the pot every once in a while to prevent burning. Tomatos should break up on their own, if they don’t, squish them with a wooden spoon.

While the sauce is cooking…Bring a large pot of water to a boil to cook the pasta. In a small skillet add a little bit of olive oil and heat on medium high. Remove the sausage from the casing. Place in hot pan and break up meat until little chunks with a wooden spoon. Cook until browned and no longer pink on the inside. Move to a paper towel to drain. Slice roasted peppers and artichoke hearts into bite size pieces. Wash and dry broccoli rabe, and chop into bite size pieces.

After the sauce has cooked for about 20 minutes, cook the pasta in salted boiling water until it is al dente. Stir in about 1/4 cup of cream into the sauce, or until it reaches a pink color. About 2 – 3 minutes before the pasta is done, stir in the broccoli rabe (this is the quickest way to cook it). Drain the pasta and broccoli rabe and add it back to pot on low heat. Ladle in sauce and mix in sausage, roasted peppers, artichoke hearts and more fresh basil. Serve with grated romano cheese.

YUMMY!

About Me

My name is Ashley and I'm a self taught cook. Getting home from work, popping open a bottle of wine and cooking up dinner with my boyfriend is my favorite part of the day. I want to show you that making dinner can be fun and easy. I have some great tricks for the young professional...like me, that I know you will love! Follow me and I'll make you the talk of all of your friends! You won't believe the things you can whip up in the kitchen that are...Just Delicious!

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