Cooks & Books – PowerPoint Presentation, May 13, 2015
Grandmom’s Tomato Sauce
- 1 small onion, minced
- 2 cloves garlic, minced
- 1-2 Tbsp. olive oil
- 28-oz. can crushed tomatoes*
- 3 8-oz. cans tomato sauce*
- 1 pound ground beef (optional)
- 3 Tbsp. dried parsley
- 1 1/2 Tbsp. dried basil
- 1 Tbsp. dried oregano
- 1 tsp. salt
- 1 tsp. sugar
- If necessary, 1 Tbsp. tomato paste
In large pot or Dutch oven, heat olive oil over medium high heat. Cook onion and garlic until onion is translucent and soft. (Add ground beef and brown now for meat sauce.) Add all other ingredients. Bring to a boil, then cover, reduce heat, and simmer 45 minutes.
*To use fresh tomatoes, blanch 8-10 tomatoes, peel and seed, then dice. Fresh tomatoes will need to cook longer to soften and break down, 15-30 minutes at a simmer, up to all night on lowest heat (or use immersion blender to get desired texture).
Angela’s Fried Eggplant
- 1 eggplant, in 1/2″ thick slices
- 1 egg, beaten
- 1 cup grated parmesan cheese
- 1 cup Italian seasoned breadcrumbs
- Sliced mozzarella
- Tomato sauce
- Olive oil to coat skillet
Heat oil on medium high heat. Mix parmesan cheese and breadcrumbs. Dip eggplant slices in egg, then breadcrumb mixture. Fry in hot oil, 3 minutes each side. Drain on paper towel. Layer with mozzarella cheese and tomato sauce.
Mama’s Meatballs
- 1 pound ground beef
- 1 egg, beaten
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 2 Tbsp. dried parsley
- 1 Tbsp. Italian seasoning
- 1 tsp. salt
- 1 Tbsp. dried minced onion
- 1 tsp. dried minced garlic
Preheat oven to 325°. Combine all ingredients. Roll into 1″ balls. Bake 1 hour or until cooked through.