I’ve got nothing against using a store-bought tomato sauce, as long as it doesn’t contain added sugar, flavoring, preservatives, or the all-mysterious “spices.” If the list of ingredients is clean, I go ahead and use it – it’s a huge time saver, and I really enjoy Rao’s spicy tomato sauce.
Having said that, sometimes I like to make my own quick homemade tomato sauce. It’s ready in 10 minutes, it’s very flavorful, and you can use it in so many ways – the obvious are as pasta sauce or pizza sauce, but you can also use it as a base for shakshuka or for baked eggs; cook meatballs in it; or use it as a topping for bruschetta.
I use the Pomi brand of chopped tomatoes for this recipe. I like this brand because it’s BPA-free, has no added sugar or salt, and also because the Italian tomatoes are sweeter than American canned diced tomatoes. Click for the recipe
This chocolate pudding is ridiculously easy to make, and the result is decadent and rich, with a velvety mouthfeel. Seriously, no one will believe this amazing chocolate pudding has just 2 ingredients. Click for the recipe
A delicious bok choy recipe, that highlights the Chinese cabbage’s delicate flavor. Click for the recipe
This cabbage stir fry is incredible. Seriously. I know it’s just cabbage, but cabbage has a way of absorbing other flavors, and the sauce here is phenomenal. Just try it, OK? It doesn’t look like much, I know, but it’s one of my favorite vegetable dishes these days. Click for the recipe
Delicious baked pumpkin, seasoned with olive oil, garlic and chili powder. One of my favorite side dishes this time of year. Click for the recipe
Roasted chestnuts are so comforting! Rich, warm, buttery and flavorful, all they need is roasting – sure, you could drizzle them with seasoned butter if you wish but truly, roasted chestnuts are amazing on their own.
The roasting itself is easy – it’s peeling roasted chestnuts that most find challenging. I have learned over the years that the best way to ensure relatively easy peeling is to peel the chestnuts while they’re still hot – maybe not hot enough to burn your fingers, but hot enough for it to feel uncomfortable! Once cooled, roasted chestnuts are very difficult to peel. Click for the recipe
In this eggplant bake recipe, a well-seasoned mixture of eggplants and onions is baked until everything is browned, roasted and very flavorful. I’m sure tomatoes would be a welcome addition here, by the way – I just didn’t have any on hand tonight! Click for the recipe