Happy Thursday everyone! Hope every is having a fantastic week. Today's recipe is one that I recently made on a whim to go along with some home made cheese sticks and let me just say, it ended up being a hit - yeay! This recipe is great with cheese bread, pizza, pasta, cheese sticks, and the list goes on and on. Do try it at home and I hope it is enjoyed at your home as much as it is at mine.
Ingredients:
3-4 TBSP EVOO (extra virgin olive oil)
1 stalk celery
1 tsp balsamic vinegar
1 TBSP dried basil (or 2 TBSP fresh basil)
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 (6 oz) can of tomato paste
1 (28 oz) can whole roma tomatoes, undrained
2 tsp sugar (optional)
1 tsp salt (or more depending on taste)
fresh ground pepper
Directions:
1. In a heavy-bottomed stockpot or Dutch oven, heat EVOO over medium to low heat.
2. Add celery, dried basil, dried oregano, red pepper flakes. Tip: when working with dried herbs, be sure to rub them in the palm of your hands before adding them to anything as it releases the flavors.
3. Add in tomato paste and stir for about 3 minutes.
4. Add in the roma tomatoes with the juice; and using an emerson blender, push down on tomatoes so that they are broken in chunks but not completely smooth. If you don't have an emerson blender, you can use a fork to break up the tomatoes into big chunks.
5. Add balsamic vinegar and simmer the sauce uncovered over low heat for 1-2 hours.
6. Season with salt, pepper, and add sugar.
7. Enjoy!
This sauce is best made a day ahead of time so that the flavors have a chance to really meld.
Ingredients:
3-4 TBSP EVOO (extra virgin olive oil)
1 stalk celery
1 tsp balsamic vinegar
1 TBSP dried basil (or 2 TBSP fresh basil)
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 (6 oz) can of tomato paste
1 (28 oz) can whole roma tomatoes, undrained
2 tsp sugar (optional)
1 tsp salt (or more depending on taste)
fresh ground pepper
Directions:
1. In a heavy-bottomed stockpot or Dutch oven, heat EVOO over medium to low heat.
2. Add celery, dried basil, dried oregano, red pepper flakes. Tip: when working with dried herbs, be sure to rub them in the palm of your hands before adding them to anything as it releases the flavors.
3. Add in tomato paste and stir for about 3 minutes.
4. Add in the roma tomatoes with the juice; and using an emerson blender, push down on tomatoes so that they are broken in chunks but not completely smooth. If you don't have an emerson blender, you can use a fork to break up the tomatoes into big chunks.
5. Add balsamic vinegar and simmer the sauce uncovered over low heat for 1-2 hours.
6. Season with salt, pepper, and add sugar.
7. Enjoy!
This sauce is best made a day ahead of time so that the flavors have a chance to really meld.
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