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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
Print (Without Pictures) -- Other print options at the bottom

Broiled Tomato Sauce

I like Ragu and Prego for tomato sauces for pasta, but the more I started cooking, the more I wanted to see if I could actually cook a tomato sauce. I really like the flavor of this sauce, I like the way it makes the kitchen smell, and I like the fact that I am actually cooking something (instead of opening the can). This is really a labor of love, though, because it does take quite awhile (particularly when opening and heating up a jar of ragu takes just a few minutes).
 
I like the flavor of this.  It has a bit of sweetness and a nice kick (each of which can be adjusted).
 
This sauce can be added to pasta, meatballs, red beans and rice, or even as a base for homemade pizza.

 

Ingredients

3 (28-ounce) cans whole, peeled tomatoes
1/4 cup sherry vinegar
1/8 cup sugar
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 Bay Leaf
1 onion
1 carrot
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
1/2 cup white wine
Kosher salt and black pepper, to taste

 

Cooking Directions

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, basil and bay leaf to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency (25 40 minutes).

Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.

Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a stock pot over low heat. Sweat the mire poix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes to the roasting pan, mix in.

Place pot on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pot from the broiler. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.

Remove bay leaf. Add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.
 
To make this a meat sauce, add 1 pound of ground beef (I like to grind my own in a food processor).

 

Cooking Notes

You could also cook this in a non-reactive roasting pan, then when you pull it out of the oven, deglaze it over 2 burners.
Also, you can try other oils, different types of onion, different types of red wine vinegar, different types of tomatoes (like diced or crushed).
Also, when you remove the pot or pan from the oven, it is very hot.  Use pot holders to move it around or you'll burn your fingers (I know, I did it).
 
Sometimes I used diced tomatoes.  It is harder (if not impossible) to get all of the seeds, but the uniformity of the tomatoes makes for a better consistency.
 
Also, there are other spices you can add to the sauce, depending on how you want to put your own flavorings.  I sometimes add celery seed, dill, tarragon and others.  I'm really not sure if those add anything or not -- I don't add enough to make the taste noticeable, and each of those are pretty mild, but I like the idea of being able to add extras just to see if there is a flavor difference.
 
Don't forget to salt and pepper the sauce - the last step.  I often forget to add the salt.
 
You can add Parmesan cheese and fresh basil if you like.  Also, I like to add garlic salt to mine.  Serve with fresh garlic bread, and put over any pasta you desire.

 

Brown ground beef.  Don't overcook. Drain.  Set aside (it will reheat in the sauce later).

Brown ground beef. Don't overcook. Drain. Set aside (it will reheat in the sauce later).

 

Drain Tomatoes

Drain Tomatoes


 

With the diced tomatoes, you will not be able to get out all of the seeds.

With the diced tomatoes, you will not be able to get out all of the seeds.


 

Here is the tomato juice (a lot like tomato soup).

Here is the tomato juice (a lot like tomato soup).

 

Add spices (bay leaf, pepper flakes, basil, oregano, tarragon, celery seed in this case) Sugar and r

Add spices (bay leaf, pepper flakes, basil, oregano, tarragon, celery seed in this case) Sugar and r

 

Mix together.  Bring to a boil.  Let simmer to reduce.

Mix together. Bring to a boil. Let simmer to reduce.

 

Chop mirepoix

Chop mirepoix

 

Add garlic.  Coat with Oil.

Add garlic. Coat with Oil.

 

Sweat mirepoix

Sweat mirepoix


 

Here is the mirepoix when it is done (the carrots are soft and the onion is translucent).

Here is the mirepoix when it is done (the carrots are soft and the onion is translucent).


 

Add tomatoes to mirepoix.

Add tomatoes to mirepoix.

 

Mix together the tomatoes and the mirepoix.

Mix together the tomatoes and the mirepoix.

 

Put under the broiler.  Every five minutes, stir (this picture is on the second stir).

Put under the broiler. Every five minutes, stir (this picture is on the second stir).

 

Here is the sauce, done from the broiler.  Add the white wine.

Here is the sauce, done from the broiler. Add the white wine.

 

The sauce is reduced by half (you can see the lines on the pot where it reduced)

The sauce is reduced by half (you can see the lines on the pot where it reduced)

 

Add meat sauce to tomato sauce and mix. Add salt and pepper.

Add meat sauce to tomato sauce and mix. Add salt and pepper.

 

Top the pasta with the sauce (fusilli in this case)

Top the pasta with the sauce (fusilli in this case)

 

Top with cheese and fresh chopped basil.

Top with cheese and fresh chopped basil.

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2023 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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