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Casey’s Spoon Lick’n Sauce – Recipe Corner

Do you love a great Pasta Sauce?! Well this post is for you!!

I am that girl who can not wait to eat and has to dip a hunk of bread into the sauce to get a taste.. I just can not help myself! 🙂

This sauce is super easy and delicious (as most of my recipes are haha) I had a bunch on nice tomatoes so I figured I would make a nice fresh sauce!! I had rave reviews from a few friends who tried it so I decided to share it with you all!!

I don’t know about you, but I can not make pasta sauce without a wooden spoon!! Just isn’t right haha 😉


Casey’s Spoon Lick’n Sauce –

10 plum tomatoes, cut off the top core and half it

1 roasted red pepper (you can buy the ones in oil and pat dry or make your own, instructions at the bottom**)

1 carrot, shredded

2 beefsteak tomatoes, diced (or use 1 can of diced tomatoes)

1/3 cup of olive oil

5 cloves of garlic, chopped

1 cup of minced onion

1 teaspoon of dried basil

1 teaspoon of dried oregano

1/2 teaspoon of dried thyme

1/2 teaspoon of red pepper flakes

1 teaspoon of salt

1. Cut the top core off of your plum tomatoes, slice in half and place in your food processor until smooth. Add in the roasted red pepper and carrot shreds and pulse until well blended and a chunky puree.

2. Place a large sauté pan over medium/low heat, add in your olive oil, garlic and minced onions. When you allow the oil to come to a heated temperature with the garlic and onions in it, it helps to draw out the flavors into the oil. You want to allow this to cook until the onions are translucent, but to not let the garlic or onions burn/brown.. Low and slow is the way to go.

3. Add your puree into the pan, also add in the diced tomatoes and stir to combine. Mix in all of your seasonings (make sure to use your finger tips to rub the oregano, thyme, and basil.. it will reactivate all the flavors in the dried spices!), bring sauce to a boil and cover, reducing to a simmer. Allow the sauce to simmer for an hour, checking on it every 20 minutes or so to stir it.

Enjoy!!!


How easy was that, huh!?

Easy as 1.. 2.. 3! (Literally) 

You can roll some meatballs while the sauce is cooking for that hour and just drop them into the sauce as it cooks. This will cook the meatballs and allow them to retain moisture and gain the flavor of the sauce!

I like to pair this with a nice angel hair or penne, but it goes well with any pasta! 🙂

Top with some fresh grated parm or shredded mozzarella  if you’re into that sort of thang! ..Or go all out and use this sauce to make a lasagna! ( or my yummy lasagna rolls!! http://casey2cook.com/2015/02/12/caseys-love-filled-lasagna-rollatini-recipe-corner/ )  I like to make a double or triple batch and put them in mason jars to use for the next week or so in different dishes 🙂 You can even freeze it in baggies and defrost as needed!

Mangia!!

  


How to: Roasted Peppers –

A lot of people purchase roasted red peppers from the store in the oil, which is fine! However, I think if you knew how EASY it is to make them at home you totally would!! It’s also good to know if you are ever in a pinch and need them for a recipe and can’t find them anywhere.. and its a great addition to a meal, looks fancy and adds another level of flavor and texture!

For the stove top:

  • Step 1. Make sure your pepper has no stickers or tags on it, you can cut off the majority of the stem tip also.
  • Step 2. Turn your stove on high and place pepper over the flame on the cooking grate.
  • Step 3. Allow the pepper to char from the flame, it will look burnt, it is meant to! No worries, continue turning the pepper with tongs to allow it to char on each side.
  • Step 4. Place in a large bowl and cover immediately with plastic wrap to seal in the steam (the steam helps to naturally remove the char from the pepper)
  • Step 5. Using a paper towel, rub away the majority of the char, some will remain, that’s ok! Do not run under water, you just worked hard to get that amazing char flavor, you don’t want it to go down the drain do you!?)

For the broiler:

  • Step 1. Make sure your pepper has no stickers or tags on it, you can cut off the majority of the stem tip also.
  • Step 2. Slice pepper in half and place on an oven tray skin side up.
  • Step 3. Turn on broiler, place peppers under flame and allow them to cook until charred.
  • Step 4. Place in a large bowl and cover immediately with plastic wrap to seal in the steam (the steam helps to naturally remove the char from the pepper)
  • Step 5. Using a paper towel, rub away the majority of the char, some will remain, that’s ok! Do not run under water, you just worked hard to get that amazing char flavor, you don’t want it to go down the drain do you!?)

2 Comments

  1. Pingback: Casey’s Love Filled Lasagna Rollatini – Recipe Corner | casey.2.cook

  2. Pingback: Casey’s Lasagna Meatballs – Recipe Corner | casey.2.cook

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