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Downstairs For DinnerAuthor: Cristina Stephenson
Host Cristina Stephenson is a half Italian firecracker who is married to a sweet and feisty Alabama country boy. She has three shin kickers who give her gray hair and indigestion. As a young child, Cristina lived in the upstairs apartment of a two-story home above her Italian grandmother in Buffalo, NY. Cristina went downstairs for dinner to her Nonnas apartment every Sunday for an Italian feast. These epic, homemade meals had a profound impact on her life. This is a podcast about building stronger relationships through food. Language: en Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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12. One Secret To Terrific Tomato Sauce!
Episode 12
Monday, 21 November, 2022
Do you use a secret ingredient in one of your meals to make it taste fantastic or to add nutrients? In today's episode I talk about one of my secret ingredients for my homemade tomato sauce. It is the one, the only...drumroll please....THE CARROT! I use carrots for 3 reasons: to reduce the acidity of the tomatoes to add a natural sweetness instead of using sugar to sneakily add extra veggies to my kids dietary repertoire Growing up with an Italian mother, purchasing jarred sauce was a BIG SIN in my family (LOL) so I have never done that. I have always made my own. If you would like my recipe, click here to see the video or if you don't like videos, I have posted it below. INGREDIENTS: Three 28oz cans Italian plum tomatoes Garlic, chopped (never let anyone tell you how much garlic to use...even me!) Two or three Tablespoons olive oil One small carrot, grated on a plane grater (not shredded, minced, chopped, sliced or diced. GRATED, I mean it!) Fresh basil, chopped, or about 2 teaspoons dried herbs of your choice Salt and pepper to taste METHOD: In a large pan on medium heat, saute garlic in olive oil just until fragrant (about 30 seconds) Pour in tomatoes with juice Add in grated carrot Add dried herbs if using (if using fresh basil, wait until the end) Stir and mash up tomatoes with masher or back of a fork (alternatively you can run them through the blender BEFORE cooking) Cover pot and bring to boil Bring heat to low, take the cover half off of the pot and let simmer about 30-40 minutes until the sauce thickens to your preference. Add fresh basil and serve Makes a healthy amount of sauce, but if it's too much, freeze it. Keeps in the freezer for 6 months. When ready, either thaw or pop it frozen in a covered pot on low heat. Stir occasionally and serve when hot.
