So, a basic tomato sauce is one of the five mother sauces of French cooking. The mother sauces are called such, because they are the core, or start, to so many other sauces. And true to form, there’s dozens, if not hundreds of different directions you can take this sauce in by adding various meats, vegetables, herbs and spices.
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Recipes and Techniques
There's nothing like a fresh tomato, especially right off the vine in season. They are sweet and juicy, and frankly you don't have to do much to them to make them taste great. I'll frequently just put a quick dice on a tomato and toss it with some pasta and basil for a simple quick meal. This kind of dice is also great to fresh salsa's and salads..
Traditional bruscheta is fresh tomato and basil on a crostini, and I love them. But there is no reason not to take that same technique and apply it to hundreds of different toppings. This recipe is a simple appetizer or h’ordeauvs that can be made ahead of time and assembled at the last minute. It’s also great to make this with a traditional tomato bruschetta as a counter point.
We’ll talk about making fresh ravioli some other day, today, it’s store bought. My wife and I have pasta once or twice a week and although I love to make pasta from scratch it’s generally more than I want to take on after getting home from work. For this recipe, I just grabbed my favorite store bought package and make a quick sauce with some vegetables. It’s really easy to do and makes a lig
One of the great seasonal dishes, butternut squash soup is perfect as fall ramps up, the leaves change and the pumpkins come out. This version of butternut squash soup is creamy and delicious and makes a great starter to an autumn meal.