Rachel's Recipes

Posts Tagged ‘Tomato

This is a simple, but delicious weeknight dinner.

1 Tablespoon oil
1 medium onion chopped
3 large garlic cloves, chopped
1 pound bulk sweet Italian sausage
1 cup half and half
28 oz can diced tomatoes, undrained
8 oz can tomato sauce (mine was seasoned with basil and oregano)
1 Tablespoon tomato paste
1 teaspoon dried sage
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 box penne or farfalle pasta
1/2 cup grated Parmesan cheese, plus additional for garnish

Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.


This sauce was so simple to put together. I paired it with Maroni’s meatballs and some spaghetti. Delicious!

6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

Source: Food Network

This is a meal that doesn’t require too much prep (you’re only chopping an onion and some garlic) and cooks all in one skillet, which makes it perfect for an easy weekday meal.

1 tablespoon vegetable oil
1 pound ground turkey (or lean ground beef)
1 onion, diced
3/4 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
15 oz can tomato sauce
14.5 oz can diced tomatoes with green chiles
2 cups water
2 cups elbow noodles
1 cup frozen corn
2 cups shredded cheese (Mexican or cheddar blend)

Heat the oil in a 12 inch skillet. Add the turkey (or beef), onions, chili powder, cumin, and salt and cook until the meat is browned. Stir in garlic and brown sugar and cook until fragrant (less than a minute).

Stir in tomato sauce, tomatoes, water, and pasta and cover with a lid. Stir often to maintain a steady simmer and cook until the pasta is tender, about 12-15 minutes.

Remove from heat. Stir in one cup of cheese and the corn. Top with the remaining cheese and cover for a 2-3 minutes, until the cheese is melted.

Adapted from: Mel’s Kitchen Cafe

For Christmas dinner every year, my grandmother makes homemade lasagna. It’s a family favorite and a nice change during a season filled with turkeys. You can also prepare this ahead of time and freeze it for an easy meal later.

1 pound ground beef
2 tsp Lawry’s seasoned salt (my spice blend doesn’t have salt in it so I add some of that too)
1/4 tsp garlic powder
1/2 tsp pepper
28 oz can crushed tomatoes
1 package spaghetti sauce mix (Lawrey’s and McCormick make them–they’re near the taco seasoning and gravy packets)
8 oz can tomato sauce
1/2 pound lasagna noodles
1/2 pound Mozzarella cheese, sliced or shredded (I use one package of preshredded)
1/2 pound cottage cheese (the small container)
1/2 cup Parmesan cheese

Brown the meat in a Dutch oven or deep kettle. Mix in seasoned salt, garlic powder, and pepper. Add tomatoes, tomato sauce, and spaghetti sauce mix. Stir thoroughly and cover and simmer for 30 minutes.

While the sauce is simmering, boil the lasagna noodles according to package directions. Drain and rinse.

In a 9×13 pan, pour 1/3 of the meat sauce. Cover with the lasagna noodles, cottage cheese, and mozzarella. Repeat layers ending with the meat sauce. Top with Parmesan cheese.

Bake at 350 degrees for 20-30 minutes until cheese is bubbly.

To freeze, prepare as for baking. When ready to cook, thaw and bake.

Pizza Sauce

Posted on: May 2, 2011

This sauce was inspired by the delicious meat sauce they have at a local pizzaria.

1/4 pound ground beef
15 oz can tomato sauce, no salt added
6 oz can tomato paste, no salt added
1 Tablespoon ground oregano
1 Tablespoon ground basil
1 1/2 teaspoons dried minced garlic
1 teaspoon onion powder
1 teaspoon ground paprika
pinch of sugar
pinch of salt (omit if using regular tomato paste and sauce)

Cook the beef in a skillet, breaking into small chunks. Drain off fat and set aside to cool. (Sometimes I pulse it in the food processor to break it up.)

In a bowl, mix together the tomato sauce and tomato paste until smooth. Mix in the spices. Fold in the beef.

Freeze extra sauce in zip top baggies. Once defrosted, you can snip of the bottom end to add the sauce to your pizza.

This may be Eric’s new favorite pasta dish. The smokiness of the bacon really enhances the sauce to jazz up traditional spaghetti and meatballs. If you already have meatballs in your freezer (store bought or homemade), it should take around 30 minutes to put together.

Kosher salt
13 oz box angel hair pasta or spaghetti
16-24 meatballs, thawed if frozen
6 slices thick-cut bacon, chopped
1 small yellow onion, finely diced
2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
28 oz can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream (or half and half)
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. While the sauce is simmering, add the pasta and cook to al dente. Drain and set aside until the sauce is complete.

Fry the bacon until crisp in a large skillet. Remove and allow to drain on paper towels. Drain bacon grease so only two tablespoons are remaining in the pan. Add the onion and shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Return the bacon to the skillet and add the meatballs, cooking until the meatballs are warmed.

Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes (this is when you should cook the pasta). Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.

Source: Krista’s Kitchen

This recipe was inspired by Bethenny Frankel’s “Healthier Baked Ziti.” If you don’t have a dutch oven, or oven safe pot, you can cook the pasta on the stove and transfer to a casserole dish.

16 oz whole wheat ziti
1 egg
15 oz part-skim ricotta cheese
1/2 cup Parmesan cheese
1/2 tsp garlic powder
1/2 tsp salt
3/4 tsp freshly ground black pepper
28 oz can diced tomatoes with garlic and oregano
2 cups mozzarella cheese

Preheat the oven to 350 degrees.

In a dutch oven, cook the ziti until al dente. Drain and return to the pot to cool.

In a medium bowl, lightly beat the egg. Mix in the ricotta, Parmesan, garlic powder, salt, and pepper. Stir into the pot with the ziti.

Puree the diced tomatoes in a food processor or blender. Stir into the pot with the mozzarella cheese.

Bake uncovered for 20 minutes.


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.