“We’re cleaning out the freezer. We have plenty of leftovers to eat up.”
…said She Who Must Be Obeyed. Since this Executive Order was issued the frozen stockpile of meals has been gradually dwindling. Last night’s dinner was a mash up meal that used some leftover frozen ricotta/chicken/spinach filling and a freshly made Alfredo sauce. The leftover ricotta filling was the result of making far too much for cannelloni a few weeks ago. Then last night I made too much Farfalle and now I’m staring at the reality of having leftover leftovers for lunch today.
So I thought to myself, Self…wouldn’t this be good with some tomato sauce? Of course I answered to myself and went to an old favorite cookbook for inspiration. My quick tomato sauce is inspired by a recipe from:
Cooking from an Italian Garden Paperback –
by Paola Scaravelli and Jon Cohen
Paperback: 372 pages
Publisher: Harvest Books (November 15, 1985)
But as I have discovered over the years I’ve accidentally created my own recipe. Here it is.
- 1 tablespoon extra virgin olive oil
- 1 celery rib, tiny dice
- 1 small carrot, tiny dice
- garlic powder
- onion powder
- pinch dried oregano
- pinch dried basil
- pinch dried parsley
- a splash of white wine
- 1 (14.5-ounce) can organic stewed tomatoes
- 1/2 teaspoon light brown sugar
- salt and freshly ground pepper, to taste
- Heat the olive oil in a saucepan, lower the heat to medium and saute the carrot and celery until translucent.
- Sprinkle the herbs and vegetable powders in the pan and saute briefly.
- Add a splash of wine to de-glaze the pan.
- Add the tin of tomatoes and bring to a boil.
- Drop the heat down to low.
- When the tomatoes start to soften begin crushing them with the flat side of a wooden spoon.
- Simmer for about 30 minutes.
- Adjust your seasonings. Add sugar. Salt and pepper to taste.
- Serve over leftover leftovers (freshly made pasta works too).
Sugar is only needed to counteract the acidity of the tomatoes. You might not need any sugar at all. I wanted to use as many pantry items as possible. If you feel you can spare a fresh onion or fresh clove of garlic, use them. The wine is a luxury but can probably be eliminated if you don’t have an open bottle in the fridge. Taste as you go because stewed tomatoes are sweeter than plain canned tomatoes and come already seasoned.
Here’s a list of pantry items. Hopefully you have many if not all on hand as we shelter in place.
Pandemic Pantry Items
- Canned tomatoes in 14.5 and 28 ounce cans. Diced, crushed, diced with green chilies and stewed
- Extra virgin olive oil
- Brown and white sugar
- Dried oregano, basil, and parsley
- Onion and garlic powders
- Parmesan cheese
- Dried pastas
Stay safe, stay well.