Tomato Sauce - Ulitmate Portion Fix

 GRANDMA’S TOMATO SAUCEO SERVES: 28 (approx. 2 Tbsp. each) 

Prep Time: 40 min.                Cooking Time: 1 hr. 15 min. (minimum) 

CONTAINER EQUIVALENTS (per serving): 1 Green  ½ Gray

- 2 Tbsp. olive oil 

- ¾ cup onion, chopped (approx. 1 medium) 

- 4 cloves garlic, finely chopped 

- 3 oz. tomato paste 

- ¼ cup red wine 

- 2 cans (28-oz. ea.) whole peeled tomatoes, pureed (preferably San Marzano) 

- 2 Tbsp. coconut sugar 1 tsp. sea salt (or Himalayan salt) 

- ¼ tsp. ground black pepper 

- 3 oz. Parmesan (or Parmigiano) cheese rind 

- 3 Tbsp. finely chopped fresh basil 

1. Heat oil in large saucepan over medium-high heat. 

2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes. Do not let tomato paste burn. 

4. Add wine; cook, stirring constantly, for 2 to 3 minutes. 

5. Add tomatoes, sugar, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes. 

6. Add cheese rind; cook, uncovered, stirring occasionally, for 1 hour. 

7. Remove cheese rind. Add basil; mix well. 

RECIPE NOTES: 

• Choosing the right canned tomato can be tricky. Quality definitely matters, but price doesn’t always reflect quality. Look out for tomatoes that appear pale and watery, or taste bland and overly acidic. Let taste be your guide. Also, I always buy whole peeled tomatoes and blend or crush them myself because producers save the best tomatoes for whole canning, and send the lower-quality yield to the grinder. 

• The Parmesan rind is not totally necessary, but it is a great way to add depth to the sauce without much by way of extra calories. I always save the rinds from hard cheeses like Parmesan and pecorino Romano to add to sauces and soups for extra flavor. 

• If cooking the sauce for a long time, to further develop the flavors, add 1 to 2 cups water, ¼ cup at a time, to achieve desired consistency; cook, on very low heat, covered, stirring about every 5 to 10 minutes, for 4 to 6 hours. 

• Store in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Curry Sauce - Whole 30

Makes 2 Cups
Prep Time 15 minutes
Cooking Time 15 minutes
Total Time 30 minutes

Ingredients
1 TBS cooking fat
1/2 onion, diced
1 1/2 tsp minced fresh ginger
1 clove garlic, minced
1 1/2 tsp yellow curry powder
1/2 tsp red curry powder
2 c full fat coconut milk
Grated zest and juice of 1/2 lime
1/2 tsp salt
1/4 tsp black pepper

Heat the cooking fat in a medium skillet over medium heat. When the fat is hot, add the onion and cook until translucent, 2-3 minutes.  Add the ginger and cook for 1 minute, stirring quickly. Add the garlic adn cook for another minute while continuing to stir.

Add both curry powders and stir quickly for 30 seconds to open up the flavor of the spices. Once fragrant, add the coconut milk.  Turn the heat down to low and allow the mixture to simmer (not boil) until the mixture thickens a bit, 8-10 minutes.  It will continue to thicken as it cools.
Season with the lime zest and juice, salt, and pepper.

Keep warm and serve right away, or let the flavors develop even further in the refrigerator; it'll keep for about 5 days.

Spaghetti Sauce

Spaghetti Sauce - Stephanie Pedroza

3 pkgs Italian Sausage (about 3 lbs total)
   cook, uncovered in a pot
2 big tbs minced garlic
4 heaping tbs basil
2 28oz cans of crushed tomatoes
2 28 oz cans tomato sauce
1 cup sugar
2 heaping tbs spaghetti sauce mix

Let simmer for 6 hrs uncovered

Marinara Sauce

Marinara Sauce

1 tbs good olive oil
1 c chopped yellow onion
1 1/2 tsp minced garlic
1/2 c good red wine, such as chianti
1 28oz can crushed tomatoes
1 tbs chopped fresh flat leaf parsley
1 1/2 tsp kosher salt
1/2 tsp fresh ground black pepper

Heat olive oil in skilet
add onion and suate over medium heat until translucent 5-10 min.
add garlic and cook for 1 more min.
add wine and cook on high heat, scraping up all brown bits in the pan, until almost all the liquid evaporates (3 min)
stir in tomatoes, parsley, salt, and pepper
cover and simmer on lowest heat for 15 min