There are a few ways to make sure you can make great food cheap...
1) A cheap recipe will have a mix of canned items with fresh for cost/taste optimization
2) Left overs can be changed up so they are consumed without being bored
3) It can be easily scaled up/down and leftovers can be frozen
Today's solution is a cheap and easy way to make a fresh tomato sauce for half the price you would buy a jar of pre-made:
Vegetarian Tomato Sauce
Makes about 2 liters
Ingredients:
Fresh tomatoes diced (3-5 depending on size)
2 cans of diced or skinned tomatoes (San Marzano/Italian style is best)
1 can tomato paste or pasata
Seasonings:
Dried basil and oregano
Salt, Pepper and sugar
To make the sauce combine all the tomato ingredients in a large pot and simmer covered for at least 40 minutes. After letting the tomatoes develop their own flavors blend with a hand blender for smooth texture. Add generous amounts of basil, oregano and pepper. Season with salt and sugar to personal taste. If the texture is too watery simmer uncovered until thicker. Serve hot or freeze.
The sauce can be used in this form in many ways- Chicken/Veal/Eggplant Parmesan, Lasagna, Spaghetti with sauce, Sausage and Peppers... many of these can be then served as subs for lunch the day after. Or you can change it up:
Creamy Tomato Soup
Take the leftovers from your sauce and place them in a pot and bring to a simmer. Slowly add cream to taste, should be a pale red color. Check for salt and add more if needed. Serve hot and topped with cuttings of fresh basil. Highly suggested to serve with grilled cheese for dipping.
1) A cheap recipe will have a mix of canned items with fresh for cost/taste optimization
2) Left overs can be changed up so they are consumed without being bored
3) It can be easily scaled up/down and leftovers can be frozen
Today's solution is a cheap and easy way to make a fresh tomato sauce for half the price you would buy a jar of pre-made:
Vegetarian Tomato Sauce
Makes about 2 liters
Ingredients:
Fresh tomatoes diced (3-5 depending on size)
2 cans of diced or skinned tomatoes (San Marzano/Italian style is best)
1 can tomato paste or pasata
Seasonings:
Dried basil and oregano
Salt, Pepper and sugar
To make the sauce combine all the tomato ingredients in a large pot and simmer covered for at least 40 minutes. After letting the tomatoes develop their own flavors blend with a hand blender for smooth texture. Add generous amounts of basil, oregano and pepper. Season with salt and sugar to personal taste. If the texture is too watery simmer uncovered until thicker. Serve hot or freeze.
The sauce can be used in this form in many ways- Chicken/Veal/Eggplant Parmesan, Lasagna, Spaghetti with sauce, Sausage and Peppers... many of these can be then served as subs for lunch the day after. Or you can change it up:
Creamy Tomato Soup
Take the leftovers from your sauce and place them in a pot and bring to a simmer. Slowly add cream to taste, should be a pale red color. Check for salt and add more if needed. Serve hot and topped with cuttings of fresh basil. Highly suggested to serve with grilled cheese for dipping.
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