Pass Me the Pasta

Welcome readers to my little blog. It is intended to just share some things I have learned and discovered when trying to change how my family eats. In a country where most food is over-processed as our waistlines expand and preventable chronic diseases are on the rise, I have thought to myself, is it in our food? People are getting sick and dying from going to the grocery store. Can we not get back to our roots and eat fresh again? Even "Fat Free" and "Low Fat" has been replaced with items that you need a college degree in chemistry to understand.  So as a little background, I try to go organic and local when possible in regards to perishables. I use real cream, real butter, and real cane sugar (no high fructose corn syrup or additives here if possible.) We joined a CSA over the summer and use a local grocery delivery which has forced me to learn how to cook. I started all this when my son was allowed to start eating solids and I made his baby foods since that in my mind was as good as what I provided him naturally. Know where you food comes from and eat in moderation is my motto. 

So here we go....

Tired of store bought pasta sauce and want to add a little easy gourmet to your Meatless Mondays? Here's my go to recipe for a basic pasta sauce from the Queen of Italian Cooking Marcela Hazan found in her Essentials of Italian Cooking. Depending on the night, I might add and modify to what suits the mood or what's growing in the garden/arrives via the CSA.

Tomato and Onion Sauce

28-ounce can peeled plum tomatoes and/or 8-10 large tomatoes (I have used heirloom and romas from my garden all summer--we had quite the crop)

5 tablespoons unsalted butter (I use little more than 1/2 stick of organic)
1 small white onion, peeled and cut in half (I occasionally chop it in when I am feeling like a little more onion.)
Kosher salt to taste

I also add 1/4 cup of organic cane sugar since I like my sauce sweet :), and fresh chopped basil and oregano if on hand to taste.

To blanch fresh tomatoes-

Boil water in a large sauce pan, place an "X" on the bottom of your de-stemmed tomato then boil for about 3-5 minutes until the skins begin to separate. Remove from water, remove skins when slightly cooled and coarsely chop tomatoes

For the sauce-

In a large saucepan over medium-high heat, add the tomatoes, butter, onion, (optional sugar and/or herbs) and a pinch of salt. Bring to a simmer then lower the heat. Mash the tomatoes lightly with the back of a spoon as they cook, and stir occasionally. Simmer very gently for 45 minutes, or until droplets of fat appear on the surface of the tomatoes. Remove and discard the onion if halved.

Serve over hot pasta with Parmesan and black pepper, if desired.

Buon Appetito! Enjoy a little sweet sauce....