A friend of mine brought this recipe to my attention and told me how wonderful it was. Ironically it is one I passed over many many times in a cookbook of Marcella's that use regularly. Last night we were having stuffed peppers so instead of making my sauce, which takes most of the day to simmer, I decided to make this. It was a BIG winner with both Mike and I. It is not a substitute for my slow simmering marinara sauce, but it's the best quick sauce I have ever had. I would be interested in feedback from anyone who makes this!!!
- 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
- 5 tablespoons butter
- 1 onion, peeled and cut in half
- salt
- 1.
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- 2.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- 3.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
As soon as the weather changes from the high heat and humidity of summer to the cooler days of fall, I think home made soup with warm bread! Luckily Mike loves soup as much as I do so in the fall and winter so I usually make a pot of soup once a week. Usually every other week, I try a new soup. Well to herald cooler temps after three days of super high humidity, I made a new soup for our dinner and this is a keeper. It is also one of the easiest soups to make.
1# bulk Italian sweet sausage
2 cups water
2 cups chopped cabbage
1 can [14 1/2 oz.] diced tomatoes with Italian seasonings
1 can [14 1/2 oz.] beef broth
1 can condensed French onion soup
1 pkg.[9 oz.] refrigerated cheese tortellini
1/2 cup grated Parmesan cheese
In large saucepan, cook sausage, crumbling, till no longer pink. Drain . Then add water, cabbage tomatoes, broth and soup. Bring to a boil, reduce heat and simmer uncovered for 8 min. Add tortellini and cook 7-9 min. until pasta is tender. Sprinkle with cheese! This makes 2 1/2 quarts of soup!
I love scones and I have a neighbor who makes the best scones I have ever had. She often brings them over hot from the oven, but she will not share her recipe! I have tried many recipes, but until I stumbled upon this one, none compared. Now I can make scones anytime because this recipe is so easy and it's components are staples in my home!
Using an electric mixer fitted with the paddle attachment combine the following ingredients:
1 2/3 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
Mix on med-low for one minute until well blended. Then add:
1 stick very cold butter, cut into 8 pieces
Now mix on med-low for 3 minutes until the butter is about pea size.
Add:
1/2 cup chopped dried fruit
and continue mixing until they are combined.
I used dried cherries, but the possibilities are endless. Next time I using apricots!!!
In small bowl combine
3 Tbsp. half and half {I used my vanilla coffee creamer}
1 egg
1 egg yolk
1/2 tsp vanilla
With the mixer on med-low slowly add egg mixture. Then mix for 1 -2 minutes until well combined.
On a floured work surface knead the dough just a few times.. until it all comes together.
Shape the dough into a 7 inch circle about 1 inch thick. Cut into 8 wedges with a sharp knife.
Arrange the wedges on a cookie sheet that has been covered with parchment paper.
Brush the tops with a mixture of
1 beaten egg and
1 Tbsp milk.
Then sprinkle with granulated sugar..
Bake in a preheated 375 degree oven for 16-18 minutes until golden brown. Cool on a wire rack.
