#tomato sauce
Eggs in a Spicy Minted Tomato Sauce
Total Time: 45-60 mins
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 to 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- One 28 ounce can crushed tomatoes
- Sriracha or other hot sauce to taste
- 1 bay leaf
- 1 tablespoon chopped fresh mint
- Salt and pepper to taste
- 4 large eggs
- Crusty bread, for serving
Instructions
- In a large, deep-sided skillet or frying pan with a tight-fitting lid, heat butter and olive oil over medium heat. When the butter melts, add onion and sauté for about 5 minutes, or until translucent. Add garlic and jalapeño and sauté for 1 more minute.
- Add crushed tomatoes, hot sauce, and bay leaf. Bring the mixture to a boil, then reduce the heat to keep it at a steady simmer. Simmer, uncovered, for 20 to 30 minutes, or until the sauce has thickened and coalesced. Stir in mint.
- Use a spoon or spatula to make four depressions in the sauce, spacing them evenly throughout the pan. Gently crack an egg into each depression. Season the tops of the eggs with salt and pepper, then cover the pan and cook until the whites are set and the yolks are done to your liking.
- Serve the eggs straight from the pan, with plenty of crusty bread for mopping up the yolks and sauce.
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One of our favourite throw-it-together fish dishes.
Simply add chopped garlic, chilli, parsley to an oven dish along with tinned chopped tomatoes (or use chopped, fresh tomatoes ), cooked chickpeas and drained black olives. Mix together and drizzle with olive oil. Season with salt and pepper. Place white fish fillets in the dish and spoon over the sauce. Bake for 30 minutes. Enjoy!
Instant Pot Beef Stew
Servings: 4
Prep: 10 min
Cook: 30 min + 15 min release
Total time: 55 min
STUFF
1 teaspoon oil
1 pound stew meat cut into 1 inch chunks
1 small onion minced
2 cloves garlic minced
½ cup dry red wine or beef stock
3 cups beef stock low sodium, see note*
1 cup crushed tomatoes or tomato sauce
1 tablespoon spicy brown mustard
½ tablespoon Worcestershire sauce
3 cups baby potatoes or potatoes cut into 1 inch cubes
2 cups carrots cut into 1 inch chunks
1 bay leaf
1 teaspoon dried thyme or 2 fresh sprigs
salt and pepper
1 tablespoon corn starch, see note
3 tablespoons water
STEPS
Turn the Instant Pot to Saute and allow to heat up. Once Instant Pot is heated, add in oil.
Season beef on all sides liberally with salt and pepper.
Add the seasoned beef and chopped onion to pressure cooker and let cook on all sides until beef is browned on all sides. Once the meat is nearly fully browned, adds in the minced garlic and saute for 1 minute longer, being careful to not burn the garlic. Turn the Instant Pot off.
Add in red wine and scrape up any browned bits of liquid on the bottom of the pressure cooker.
Add in beef stock, potatoes, carrots, crushed tomatoes, horseradish, Worcestershire sauce, garlic, bay leaf, fresh thyme, and a pinch of salt. Stir to incorporate the ingredients.
Place lid on instant pot and be sure vent knob is closed to seal in pressure.
Set to manual pressure for 30 minutes. To do this, hit pressure cook or manual and adjust cook time using +/- buttons. If you have the Ultra model, hit ultra and then adjust to high pressure and then set cook time to 30 minutes.
Once cook time has elapsed, allow the pressure cooker to release pressure naturally or for AT LEAST 15 minutes.
Once pressure has been released, open up pressure cooker, remove bay leaf and thyme sprigs. Hit cancel on pressure cooker (to turn off keep warm function) and turn back to saute.
Whisk together the water and cornstarch and then whisk into beef stew. Allow to bubble and thicken to desired consistency. Taste and season with salt if needed.
NOTE
Leftover beef stew can be stored in the refrigerator for up to 4 days. You can opt to freeze the stew as well, but the texture of the potatoes may be altered after freezing.
For a thinner beef stew, use 4 cups of beef stock. You can also use 2 tablespoons or cornstarch in place of the 1 tablespoon of cornstarch for a really thick stew.
A dry red wine such as Merlot or Cabernet is best. Of course, if you do not drink alcohol, feel free to use additional beef stock in place of wine.
If you want firmer potatoes and carrots, add all the ingredients BUT carrots and potatoes and cook for 20 minutes and let the pressure release naturally. Then add the potatoes and carrots and cook for an additional 10 minutes.
NUTRITION
Calories: 256kcal
Carbohydrates: 19g
Protein: 17g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 353mg
Potassium: 869mg
Fiber: 2g
Sugar: 4g
Vitamin A: 5410IU
Vitamin C: 17.2mg
Calcium: 54mg
Iron: 2.6mg
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A tasty treat that first made its appearance in 2004, our cheeky chip fork design is BACK with a (mini) bang!
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Hearty beef sausages cooked in a slightly sweet and spicy tomato sauce.
Homemade Cheese Ravioli with Meat Sauce
This was absolutely perfect in every single way. It’s rich with flavor, slightly spicy, and a great dinner for a winter weeknight.
I will post a detailed ravioli recipe in another post – the focus of this recipe is the meat sauce.
Ingredients
1 small yellow onion, diced
5 large cloves garlic, minced
1 lb Italian chicken sausage (hot or sweet)
1 full jar tomato passata
2 cups spinach, roughly chopped
1 tsp granulated garlic
1 tsp granulated onion
1 tsp dried basil
1 tsp dried oregano
½ - 1 tbsp granulated sugar
Pinch red pepper flakes
Extra virgin olive oil
Kosher salt and pepper, to taste
1 lb cooked cheese ravioli
Directions
Heat a large dutch oven or pot over medium heat.
Once the pot has come to temperature, drizzle a few tbsp of olive oil into the bottom and add in the onions and garlic.
Sweat the onions and garlic until the onions become translucent. Season with salt and pepper.
Once the onions are translucent, raise the temperature to medium high and add in the chicken sausage.
Break apart the sausage using a wooden spoon, season with granulated onion and garlic and cook until browned.
As the chicken begins to brown, add in the entire jar of tomato passata [making sure to add water to the jar to add the excess], dried basil, oregano, red pepper flakes, sugar and stir. Adjust the seasoning if necessary.
Reduce the heat to a gentle simmer and cook for 20 minutes, allowing the sauce to thicken.
During the final minutes of simmering, cook the ravioli, drain and reserve a small amount of pasta water.
Raise the heat to medium once again, and add in the spinach and stir.
Add in the ravioli and toss into the sauce.
Garnish with fresh parsley or basil and serve.
Enjoy!
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Vegan Chickpea Penne
A quick recipe that I shared on my Instagram story a little over a week ago. I boiled some penne pasta, sautéed a good amount of veggies and chickpeas and tossed it in a hearty tomato sauce. This meal is 100% vegan and 100% delicious.
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Mother’s Day
Last night, I made a modified Sunday sauce using ground turkey and served it over the creamiest cheddar polenta. It was filling, hearty, flavorful, and just all around incredible. My recipe for Sunday sauce can be found here (x) along with a polenta recipe. I also have several polenta recipes here (x).
I hope everyone enjoyed their weekend and Mother’s Day to the fullest.
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Rigatoni & Sunday Sauce
On Monday, I had a little time to get a bit of cooking done, and I decided that I wanted it to be a labor of love. I’ve posted my Sunday Sauce recipe before, but I will post it once again. I served it over some rigatoni, and this made for a great dinner, and amazing leftovers. I do apologize for not posting as frequently, but I have been going through a bit of a rough patch, so please keep me in your good thoughts! I’ll be back posting soon.
Ingredients for Sunday Sauce
2 ½ cans of whole, peeled San Marzano tomatoes
1 large yellow onion, diced
1 lb ground beef
½ lb ground turkey
½ lb ground sirloin
1 lb Italian sausage, removed from casing
4 cloves garlic, minced
¾ cup red wine
Freshly minced parsley and basil
Olive oil
Red pepper flakes
Salt and pepper to taste
Directions for Sunday Sauce
In a food processor, pulse the tomatoes until they are completely broken down, with few chunks
In a large pot, heat a few tbsp of olive oil over medium heat.
Add in the ground meat and cook until browned. Season with salt and pepper.
Once all of the ground meat has browned, remove from the pot and set aside.
Repeat the above steps with the Italian sausage and set aside.
Add in the onion and cook for a few minutes until it begins to develop color, about 5 minutes. If needed, add a tbsp of oil into the pot so that the onions do not scorch.
Add in the garlic and cook for 30 seconds.
Before adding the meat, deglaze the pan with the red wine, being sure to scrape the fond (brown bits) from the bottom, if any.
Add in the meat and cook for 2 minutes.
Add in the tomatoes, season generously with salt and pepper and red pepper flakes.
Bring the sauce to a boil and let boil for 3 minutes.
Reduce the heat to a low simmer and partially cover with a lid and let simmer for 3.5 hours, stirring once every 25 minutes being sure to scrape the bottom.
When close to finished, season with salt and pepper if needed and add in fresh basil and parsley. Dried oregano would also be a nice touch here.
Enjoy!
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