A simple sauce but big on flavor, the longer this sauce is cooked the more flavorful it will be so I recommend to let it simmer for a few hours or even longer, this may also be simmered in a slow cooker on low heat for about 6 hours, using  good-quality canned Italian tomatoes will only add to the flavor of the sauce,  adjust the chili flakes to suit your heat level

If the sauce is too thick you may thin out with water about halfway through cooking time,  for more sauce use 2 cans of tomatoes,  this sauce will freeze well I recommend to make a double recipe keeping the garlic at the same amount then freeze for another meal

I strongly suggest to make this sauce a day or up to 5 days ahead and refrigerate it will develop more in flavor, the longer left in the fridge the better the sauce will be

INGREDIENTS:

olive oil, as needed

1 medium onion, chopped (or use 2 small onions)

1 tablespoon dried basil

2 teaspoons dried oregano

1/2 to 1 teaspoon crushed red chili flakes (or adjust to taste)

6 garlic cloves, finely chopped or minced

1 (6-ounce) can tomato paste

1 (28-ounce) can whole Italian Roma tomatoes, undrained (can use two cans for more sauce, break the tomatoes up with a fork or hands before using)

1/3 to 1/2 cup dry red wine

2 teaspoons salt (or as needed)

fresh ground black pepper, to taste

2-3 teaspoons sugar (optional)

INSTRUCTIONS:————————————————-

In a Dutch oven or heavy pot heat olive oil over medium-high heat (use a generous amount of oil to coat the bottom of your saucepan).

Add in onions, basil, oregano and chili flakes; cook stirring until the onions are softened (about 3-4 minutes).

Add in garlic; cook stirring 2 minutes.

Add in tomato paste and stir for 2-3 minutes.

Add in the tomatoes with the juice , red wine and 2 teaspoons salt; simmer uncovered for about 2 hours stirring frequently.

Season with black pepper and more salt if needed about halfway through cooking.

Add in sugar if needed towards the end of cooking.

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Notes for our test kitchen; the longer the olives are left in the brine the stronger they will be,  for spicy flavor add in some cayenne pepper, these are great to serve at a party and the complete recipe may be doubled to yield 6 cups

Yield 3 cups

Ingredients:

1 (8 ounce) jar large ripe black olives, drained (or assorted)

1 (7-ounce) jar Kalamata olives

1 (7-ounce) jar large pimiento-stuffed green olives

1/4 cup olive oil

1/4 cup balsamic vinegar

2 teaspoons dried Italian seasoning

1 garlic clove, coarsely chopped (optional)

Instructions:

Whisk together the olive oil with balsamic vinegar and Italian season and if using the cayenne pepper and chopped garlic.

Add in the olives and toss to combine.

Let stand at room temperature for 1 hour.

Cover and refrigerate for 8 or more hours before serving (tossing a few times during chilling).

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These make a great appetizer served with sweet and sour sauce or served for main meal, do not omit or add in any ingredients it will alter the flavor, no breadcrumbs,  eggs or extra salt needed, there is a 6 hour chilling time needed.

Yield 30

Ingredients:

1 pound ground pork

2 small green onions, finely chopped

3/4 teaspoon ginger powder

2 tablespoons low-sodium soy sauce

2 teaspoons low-sodium soy sauce

2 teaspoons rice vinegar

1/2 teaspoon sesame oil

3-4 large garlic cloves, minced

1/2 teaspoon fresh ground black pepper

1-1/2 teaspoons cornstarch

pinch cayenne pepper (optional)

Instructions:

In a bowl using clean hands mix all ingredients together until well combined.

Cover and refrigerate for at least 6 hours or up to 24 hours.

Shape into about 1 or 1-1/2 inch balls.

Place onto a greased baking sheet.

Bake in a preheated 350 degree F oven for 22-25 minutes.

Notes from our test kitchen; using good quality Italian canned tomatoes and tuna in olive oil will only improve on the flavor, do not substitute water-packed tuna, a good canned tuna is Progresso or Genoa, look for the small cans that are packed in extra virgin olive oil they are likely to be of higher quality — 4 vine-ripened red tomatoes, peeled and finely chopped may be used in place of the one 14 ounce can drained canned tomatoes

Servings 4-6

Ingredients:

4 tablespoons olive oil
3 tablespoons pine nuts
1 small onion, finely chopped
6 garlic cloves, coarsely chopped (do not mince finely)
3-4 anchovy fillets
2 teaspoons capers
1 teaspoon crushed red chili flakes (or adjust to suit heat level)
1 (28 ounce) can diced Italian tomatoes, undrained
1 (14 ounce) can whole plum Italian tomatoes, drained
1 (6-8 ounce) can Italian tuns in olive oil, partially drained (can add with the olive oil to saute in if desired)
1/4 cup light raisins
1 teaspoon salt (or to taste)
fresh ground black pepper (to taste)

Instructions:

Heat oil in a Dutch oven over medium-high heat; add in the pine nuts and cook stirring for 2 minutes or until lightly browned.

Add in the garlic and onion, anchovies, capers and chili flakes; cook stirring for about 3 minutes breaking up the anchovies while cooking.

Add in the 28-ounce can of tomatoes with the juice and the 14-ounce can whole plum tomatoes, drained (or the 4 chopped fresh tomatoes) bring to a boil over medium heat stirring breaking up the whole tomatoes with a fork.

Reduce heat to low and simmer uncovered stirring occasionally for about 1 hour  or until sauce has thickened, seasoning with 1 teaspoon of salt and fresh ground black pepper about halfway through cooking.

After the sauce has thickened slightly, stir in the tuna and raisins; break up the tuna into small pieces as you are stirring; return the sauce to a light simmer and cook for about 6 minutes.

Season with more salt and pepper if desired.

Serve with cooked pasta.

Taken from my “Favorites” folder!

This is always a huge hit at barbecues and it’s great to take to potlucks, plan ahead there is a 24 hour refrigeration time

Servings 10-12

INGREDIENTS:

1 (15 ounce) can garbonzo beans, rinsed and drained

1 (15 ounce) can red kidney beans, rinsed and drained

1 (15 ounce) can black  beans, rinsed and drained

1 green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

1 (14 ounce) can corn niblets, drained (can use 2 cans)

1 red onion, chopped or sliced

2 cups small grape tomatoes

Dressing:

1/2 cup vegetable or Canola oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 garlic clove, minced (or 1/2 teaspoon garlic powder)

1 teaspoon cumin

2 teaspoons chili powder

1/4 cup finely chopped cilantro

1-1/2 teaspoon seasoned salt or white salt, or to taste

1/2 teaspoon fresh ground black pepper

Tabasco sauce, to taste

INSTRUCTIONS:——————————————————

For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.

In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions.

Pour the dressing over then toss to combine.

Season with more salt and pepper if needed.

Cover and chill for 24 hours.

Just before serving mix in the grape tomatoes.

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Photo courtesy of Andrea

Plan ahead the beef mixture needs to be chilled for at least 6-24 hours before shaping and cooking, or you may shape into meatballs and then refrigerate which ever works the best for you

Servings 6-8

INGREDIENTS:

1 pound ground beef

1/2 pound ground pork (or use all beef)

2 large eggs, slightly beaten

1/2 cup freshly grated Parmesan cheese

1/3 cup dry breadcrumbs —–  don’t have dry breadcrumbs?  soak 3 slices white sandwhich bread in the 1/3 cup of  milk until soft

4 large garlic cloves, finely chopped (garlic lovers can use more)

1/3 cup milk

1 teaspoon dried oregano (optional)

3 tablespoons dried parsley

1-1/2 to 2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper (can use more or less)

INSTRUCTIONS:—————————————————-

In a bowl mix all ingredients together using clean hands until well combined adding in a little more bread crumbs if needed to hold together; cover and refrigerate for at least 6 hours or 24 hours.

Shape into small balls.

Drop the balls into simmering pasta sauce and do not stir for at least 20 minutes or you will risk breaking apart.

Continue cooking the meatballs in the sauce for at least 40 minutes or more.

NOTE: you may also bake the meatballs in a 350 degree F oven for 25 minutes.

Make an everyday pizza into something special, feel free to substitute with other favorite toppings  (Note: 8 ounces of bulk mozzarella cheese cut into 4-inch x 1/2-inch sticks may be used in place of the string cheese.)

Servings: 8

Ingredients:

3 teaspoons cornmeal
2 (13.9 ounce) tubes refrigerated pizza crust (such as Pillsbury)
8 ounces string mozzarella cheese
1 tablespoon olive oil or melted butter
1 (8-ounce) can pizza sauce (or use favorite homemade pizza sauce)
sliced pepperoni or salami (use amount desired)
sliced olives (use amount desired)
1 (10 ounce) can sliced mushrooms, well drained
2 cups shredded mozzarella cheese
1/3 cup fresh grated Parmesan cheese (optional)

Instructions:

Sprinkle the cornmeal evenly over a greased 15 x 10-inch baking sheet.

Unroll the pizza dough and place onto the pan allowing the dough edges to drape over 1-inch of the edge of the pan.

Pinch the center seam to seal.

Place pieces of the string cheese around edges of the pan then fold the pizza dough over the cheese; pinch to seal.

Brush the top of the dough with olive oil or melted butter.

Bake at 400 degrees F for 6 minutes.

Remove from oven then spread the pizza sauce over the partially baked dough.

Layer enough pepperoni slices in a single layer over the sauce, then sprinkle with mushrooms, olives and all of the shredded mozzarella cheese.

Top with more pepperoni slices.

Sprinkle with Parmesan cheese if desired.

Bake for 10-12 minutes or until the crust and cheese is lightly browned.

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