Pesto is such a versatile sauce and delicious sauce that can be used so many different ways. Just close your eyes for a minute and see and smell that big fresh basil plant. Now imagine a plate of warm pasta with the your own fresh made pesto generously tossed in with the pasta and that amazing taste… oh mama! Yeah, as you can see, pesto is close to my heart, as it should be to your as well. But let’s continue our pesto daydream – how about some baked chicken breasts topped with fresh pesto and mozzarella cheese? Or how about this – a pesto grilled cheese sandwich? Uh huh… this daydream could go on all damn day. Let’s just get to work on making some fresh pesto and make these dream become reality, shall we?
There’s nothing quite like making homemade salsa with fresh tomatoes right from your garden or farmers market. The salsa you make at home will be better than any commercial salsa, which is loaded with ingredients you don’t need including heavy amounts of sodium and preservatives.
Salsa’s main ingredient, as you may have guessed, is of course tomatoes. The question often comes up “Which tomatoes are best for Salsa?” There are no hard and fast rules for this and you can certainly use any tomatoes you have on hand. However, certain tomatoes work better for salsa than others. There is actually a tomato variety called Fresh Salsa, which of course has the desired firmness and juiciness which is perfect for salsa. Roma tomatoes are very popular for salsa and are easy to grow, have a good “meatiness” to them, and an excellent flavor. And again, with no hard and fast rules, feel free to use different varieties of tomatoes for your homemade salsa.
Another question many have about making salsa with fresh tomatoes is “Should the seeds be removed?” Again, no right or wrong answer but certain tomatoes have an extra amount of seeds and pulp so scooping it out often yields better results. A small measuring spoon or even your fingers can be used to scoop out the pulp and seeds of tomatoes. The trick is to slice the tomato in half first.
Cilantro is an important ingredient in most salsa recipes as it has a very distinct flavor that is very common in most homemade and commercial salsas. However, it’s use in salsa is not absolutely required. Many people don’t care for the pungent taste at all, especially when not cooked. Cilantro, commonly known as Coriander, is an herb with green leaves that resembles parsley. You don’t need a lot of cilantro in salsa to get it’s unique flavor. Less than a half cup of cilantro sprigs is used for this recipe and you can adjust that however your tastes vary.
- 2 cups fresh chopped tomatoes
- ½ red onion, finely chopped
- 2 chopped jalapeno peppers
- ½ cup chopped cilantro
- ½ teaspoon ground cumin
- 1 clove garlic - minced
- juice of 1 lime
- Mix all ingredients in a large bowl and refrigerate for 1 hour.
If you have a garden full of ripe and ready tomatoes, but you’re not sure what to do with them all, make some delicious tomato sauce that can be used for a variety of different recipes and dishes. Use this standard tomato sauce recipe for fresh pizza sauce, pasta sauce, chicken parmesan, lasagna and more. This tomato sauce recipe is your standard base recipe so it’s simple, easy and actually a lot of fun to make.
Lets talk about which tomato varieties are best for tomato sauce. First, the good news – there are no hard and fast rules regarding tomato varieties for making a basic tomato sauce. But – there are certainly tomatoes which lend themselves to sauces better than others. Let’s look at the popular Beefsteak tomato. They’re big, juicy and delicious! But do they make for a good sauce? Not ideal because of their inherent juiciness. Most varieties of plum tomatoes are less juicy and contain more “meat”, and are ideal to make into tomato sauce. These include Roma tomatoes and San Marzano and Amish Paste tomatoes, all of which are excellent for tomato sauce recipes.
For this simple and basic tomato sauce recipe, we’re only going to use fresh tomatoes, a little sugar and a little salt. Adding spices and onion and garlic will be done when you make a sauce that requires any of that. Again, this is just a basic tomato sauce recipe.
You’ll start my skinning the tomatoes which is actually much easier than you might think. Simply cut the stems from the tomatoes, cut an “x” into the bottoms “(about 1 inch for each cut), and boil in batches for 30 seconds. Then place the tomatoes in a bowl of ice water. This will stop the cooking process and the skins will peel away easily. Then a quick trip to the blender for about a minute. You can make the sauce thicker if you like but blending for 20-30 seconds or in pulses until desired consistency. The final step is to then simmer the blended tomatoes with the sugar and salt added for about an hour over low heat.
Now you have the perfect tomato sauce made from your very own fresh tomatoes! Store the sauce for up to 5 days in the refrigerator or bag it and freeze it for later use.
- 5 lbs fresh ripe tomatoes
- 1 tablespoon sugar
- 1 teaspoon salt
- Cut the stems from the tomatoes with a small knife and cut an "x" into the bottom of the tomatoes.
- Bring a large pot of water to a boil and have a large bowl filled with ice and water set aside.
- Boil tomatoes in batches for about 30 seconds each, or until skins crinkle and crack. Remove from boiling water and place in bowl of ice water, then peel the skins away.
- Place skinned tomatoes in a blender and blend until desired consistency, usually about 1 minute.
- Add blended tomatoes to a bowl over low heat and add sugar and salt. Stir well and let simmer for 1 hour.
Love me some biscuits and gravy! It’s such a delicious southern breakfast favorite and it’s actually really easy to make. Traditional biscuits and gravy is simple a plate of buttermilk biscuits smothered in a rich, thick gravy with sausage.
Your basic sausage gravy recipe is as simple as browned sausage, butter, milk and flour. That’s it. You start with browning the sausage in a large pan. It’s important to use a large enough pan with high sides because you’re going to be adding the milk and flour and let it all simmer to create an amazing gravy. After you brown the sausage and get it all nice and crumbly, drain the fat, but leave just a little behind, maybe a tablespoon for added flavor. Next you add the butter and let it melt in. Next you add the flour and mix it in well while stirring. Then slowly ad the milk, stir and simmer for about 10 minutes until it’s nice and thick consistency.
And here’s the easy part… you don’t even have to bother with making the biscuits from scratch. Just get the kind in the pop open tube and bake those for 10 minutes. Now smother those hot biscuits with your homemade sausage and you’re all set for an amazing breakfast classic.
- 1 lb pork breakfast sausage
- 2½ cups milk
- 5 tablespoons all-purpose flour
- 4 teaspoons ground black pepper
- 1 teaspoon salt
- In a large skillet, brown sausage and drain most of the fat. Leave about a tablespoon or two left.
- Over mediuym heat add the butter and stir until melted. slowly add flour and continue to stir.
- Add milk, salt and pepper, stir until well mixed and let simmer over low heat for 5-10 minutes.
- Serve over fresh hot biscuits!
If you’re looking to make a delicious pasta dish, but are tired of using the same old tomato based sauces, this recipe for Alfreda sauce is perfect! It’s a delectable combination of butter, cream and Parmesan cheese which is the perfect combination for any winning pasta dish. It’s actually a lot easier to make than tomato based sauces too!
To make Alfredo sauce, you only need to remember the combination of 1, 1, 2. 1 stick of butter, 1 cup of heavy cream and 2 cups of grated Parmesan cheese. This will make a nice amount of sauce with plenty for leftovers, and really is the best combination to go by. It’s also very affordable!
Alfredo sauce goes perfect over fettuccine for the classic Fettuccine Alfredo. Throw in some cooked chicken breast and you’ve got instant chicken alfredo. And for a great twist on pizza, use Alfredo sauce in place of tomato sauce. It’s a taste sensation you won’t soon forget.
- 2 cups grated Parmesan cheese
- 1 stick of butter
- 1 cup heavy cream
- Place a saucepan over medium and heat the cream and butter until the butter melts.
- Add in Parmesan cheese and stir over medium heat for about 5 minutes or until cheese is melted and sauce is a nice thick consistency.