1 Sauce, 100 Recipes

There is an adage "As long as you have your two cents you will never be poor" this cookbook made me think of that saying in this way.. as long as you have tomato sauce you will never be hungry. That could very well be this cookbook's premise. One basic sauce recipe equals 100 dishes. A basic tomato sauce can work well with just about anything... meat, fish, tofu, vegetables, and eggs. It spans cooking from many countries around the globe such as Europe, the Middle East, Mexico and India. It is the base for stews and saucy baked layer dishes. One of the main ingredients for pizza and pasta and may be served as a hot or cold dip. There are plenty of recipes in this book to make you favour tomatoes, whether it be fresh or canned. I  bookmarked about 40 recipes that I can see us enjoying. 

Some helpful tomato facts I have learnt:

-Plum tomatoes are perfect for cooking. They are dense, have less watery flesh than plump round tomatoes.

-Tomato paste intensifies the flavour of tomatoes. If you don't have tomato paste omit the sugar (from which ever recipe) and add 1 to 2 tablespoons of ketchup instead.

- Unripe tomatoes are better for making chutneys not sauces.

-Basil is the perfect herb for tomato sauces. 

- Garlic, celery, yellow onion and olive oil will all add depth and flavour to tomato sauce. 

- Canned tomatoes are excellent for making tomato sauce. Also they are readily available all year round. 

A good tomato sauce is quick and easy to make, I agree. What you do add to it, will give it that sweet rich of flavour. Here are two delicious recipes from the cookbook. 

Basic Tomato Sauce (makes about 2 1/2 cups)

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2 tablespoons butter

2 tablespoons olive or other vegetable oil

1 onion, finely chopped

1 garlic clove, finely chopped

1 celery stalk, finely chopped

400 grams/ 14 oz canned tomatoes or 500 g/ 1 lbs 2 oz plum tomatoes, peeled, cored, and chopped

2 tablespoons tomato paste

brown sugar, to taste

1 - 2 tablespoons chopped fresh herbs and/or 1 - 2 teaspoons dried herbs, and/or 1 - 2 bay leaves

scant 1/2 cup water

salt and pepper

Met the butter with the oil in  pan. Add the onion, garlic, and celery and cook over low heat, stirring occasionally, for 5 minutes, until softened. Stir in the tomatoes, tomato paste, sugar to taste, herbs, and water and season to taste with salt and pepper. 

Increase the heat to medium and bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 - 20 minutes, until thickened.

Green Beans Spanish Style

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2 tablespoons of butter

2 tablespoons of olive oil

2 shallots, finely chopped

2 garlic cloves, finely chopped

1 celery stalk, finely chopped

2 lb 4 oz / 1 kg green beans, cut into 1 inch/2.5-cm lengths

1 lb 12 oz / 800g canned chopped tomatoes

2 tablespoon tomato paste

brown sugar to taste

1 tablespoon snipped fresh chives, plus extra for garnish

1 bay leaf

1 tablespoon chopped pine nuts

1 tablespoon lemon juice

salt and pepper

Melt the butter with the oil in a large pan. Add the shallots, garlic, and celery and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the beans and cook, stirring occasionally, for and additional 4 minutes.

Stir in the tomatoes, tomato paste, sugar to taste, chives, bay leaf, pine nuts, and lemon juice and season to taste with salt and pepper. Increase the heat to medium and bring to a boil, stirring occasionally, then reduce the heat and simmer, stirring occasionally, for 25 to 30 minutes, until the beans are tender and the sauce has thickened.

Remove and discard the bay leaf. Transfer the mixture to a warmed serving dish, garnish with chives, and serve immediately. 

I hope fellow Canadians had a fun Canada Day. And most are not too upset over England's loss in the Women's World Cup. The weekend is almost here!  - JD