I have always advocated freshly cooked food. If you open my freezer or pantry cupboard, you will not find even one tray of ready to eat meals. I don’t hoard jars and cans of tomatoes (I mean, really–how long does it take to chop a tomato?) and corn or sauces of a zillion kinds. If you ask me, all it takes to cook yourself and your family a wholesome, freshly cooked, nutritious meal everyday is just a little commonsense. And that commonsense does not always imply hiring a cook or ordering out.
Especially since I became a mother, I am more particular about having fresh produce in my fridge. I don’t labor for hours in the kitchen cooking elaborate meals everyday, but I make sure what I put on the table is preservative-free and safe. As a giveaway for my first cooking class, I made this tomato sauce and got a lot of people writing in and asking me for the recipe, so I thought it might be a good idea to share it here. I use it for pastas and pizza, but also just as often for dips (in combination with cream cheese–yum!) or as a flavor base to build a risotto or even an Indian curry on. I make a huge batch of it because it lasts for at least two weeks in the fridge.
For lunch today, I simply tossed some spaghetti in the tomato sauce and ate it alongside some mushroom-topped toasted baguette.
*What’s your favorite go-to ingredient?*
Basic Tomato Sauce for Pasta, Pizza, and Dips
Ingredients:
- 1 kg. ripe tomatoes
- 2 fat cloves of garlic, minced
- 3 tbsp. tomato ketchup (optional)
- salt to taste
- 1 tbsp. sugar
- 1 tsp. chili flakes
- 2 tbsp. good quality olive oil.
Method:
- Make crosses on the tomatoes and place in a microwave-safe bowl with some water and microwave until soft. Alternatively, blanch the tomatoes in a pot of boiling water.
- Peel, blend, and pass through a sieve if you have the patience. I simply put them through a blender skin, seeds, and all.
- Heat olive oil in a thick-bottomed saucepan and add the garlic.Saute for a scant minute and tip in the tomato puree.
- Stir to combine and add the rest of the ingredients.Simmer until reduced.
- Store in an air-tight jar up to two weeks.
To use in pastas or pizzas, heat through with a couple of torn basil leaves. To make a lip-smacking dip to go with celery sticks, crackers, or chips, combine with cream cheese.
Love the color of this…as u said I usually add basil to this sauce.
I strongly advocate fresh produce too. It takes little time and a lot of will to feed healthy wholesome meals to the family, most often its not the time constaint but lack of will that leads to other choices.
I am really excited to know about your cooking classes. 🙂 Please give more info here – time, place, plan for the day and fees. I am sure many blog readers would benefit from it and I too would love to attend when I visit India. I hope you would also venture into baking classes – some focussing on different types of bread, another on cakes and sweet treats. You could also have themes for cooking classes – quick and healthy weeknight meals, a little elaborate weekend meals, meals for entertaining or even a theme on cooking for (or with) kids! See..I told you I am SO excited!! Good Luck and best wishes!
This sauce looks delicious, I shall try it soon. the only multi purpose thing I make and have in my fridge is caramelized onions with the least oil I can use. I make a big batch for a week and they can go in anything! Saves me lot of time on weeknights. The only other multi purpose thing I make and keep is sajuk tup (ghee) which gives me a heavenly feel everytime I make some. 🙂
– Priti
yummy recipe..Perfectly made
Aarthi
http://www.yummytummyaarthi.com/
looks yummy..loved it totally!!
Spicy-Aroma
I have a goto sauce too, that I make in large batches and that my daughter uses up in large amounts.:D
This sure does look good!
Wow Saee! You started a cooking class? Congrats !!! All the best for the new venture.
I usually keep the sauce free from flavoring so I can add what I want depending upon the situation.
Priti, this cooking class was a very informal one for my friends, although I have plans of starting on a small scale. As you suggested, I am thinking theme-based classes of small batches where the focus is on the joy of cooking rather than the mechanics. I'd love to have you over!
Caramelized onions are a great idea for kitchen essentials, although I don't use them a whole lot. Toop is something I can't resist, so I make it very regularly, especially since our quota of milk has increased since Avanee arrived. She also likes a good dollop on her rice and poli.
I was wondering if you could share your personal email with me (skoranne@gmail.com)
Just an informal one, Anjali. Here's a video: http://www.youtube.com/watch?v=sjgJUK89–0&feature=plcp&context=C3314893UDOEgsToPDskIp0zH4g–xrcSE1eCSbQdy
Here's a video of the class I did with my friends: http://www.youtube.com/watch?v=sjgJUK89–0&feature=plcp&context=C3314893UDOEgsToPDskIp0zH4g–xrcSE1eCSbQdy
You've got mail! 🙂
– Priti
Awesome! When am better lets meet…
I make my pasta sauce with a similar recipe. I reduce a little more and use it for pizzas and it's so day yet sooo good!
I made this today and it came out so well. Just added some ground black pepper, oregano and some italian herbs additionally and mixed spaghetti! Just perfect! 🙂