Category: Sauces

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Marinara Sauce

Marinara Sauce

Marinara sauce is a classic Italian sauce that is light and simple, but so delicious. It goes well with fresh pasta, vegetables, meatballs, sausage and more. I adapted this recipe from a New York Times Cooking recipe. With only seven basic ingredients it is quick and easy to make.

Ingredients:

  • 1 28-ounce can whole San Marzano tomatoes, certified.
  • ¼ cup extra-virgin olive oil.
  • 7 garlic cloves, peeled and slivered.
  • Pinch crushed red pepper flakes.
  • 1 tsp. kosher salt.
  • 1 large fresh basil sprig.
  • 1/4 tsp. dried oregano, more to taste
Seven Basic Ingredients!

Preparation:

  1. Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
  2. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
  3. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano and salt.
  4. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.
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Tzatziki Sauce

Mediterranean Dinner (Kofta & Vegetables) with Tzatziki Sauce

Tzatziki Sauce goes great with all sorts of Mediterranean dishes as well as fish filets, chicken and other grilled meats and vegetables. Pictured above with Kofta meatballs and fresh vegetables, this makes for a delicious dinner. Tzatziki sauce is healthy as well made with plain Greek yogurt.

Ingredients

  • 3/4 English cucumber, partially peeled (striped) and sliced
  • 1 tsp kosher salt, divided
  • 4 to 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)
  • 1 tsp white vinegar
  • 1 tbsp Early Harvest  Greek Extra Virgin Olive Oil
  • 2 cups Greek yogurt (I used organic fat free Greek yogurt, but you can use 2% or whole milk Greek yogurt, if you like)
  • 1/4 tsp ground white pepper
  • Warm pita bread for serving
  • Sliced vegetables for serving

Instructions

  1. Prep the cucumber. In a food processor, grate the cucumbers. Toss with 1/2 tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
  2. In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
  3. Combine and chill. Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
  4. When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Add a side of warm pita bread and your favorite vegetables. (Also see notes for more ideas.) Enjoy!

Mediterranean Dinner (Grilled Kofta & Vegetables) with Tzatziki