Very Simple, Basic, Tomato Sauce

This is the simplest of the simple tomato sauces. It's so easy to stir up, and many things can be added to it. It also freezes well, so it can be made ahead of time in anticipation of not having enough time to cook a homemade meal.

Add meatballs to this sauce, or scoop some of this sauce in with a bunch of freshly sauteed veggies to make a healthy pasta dinner. It would also be great as the sauce for eggplant or chicken parm. Or us it as a dipping sauce with bread. It's extremely diverse!

Simple Tomato Sauce
Makes 2 Servings

Ingredients
2 tbsp olive oil
2 cans chopped tomatoes which have been pulsed a few times in a chopper
2 cloves of garlic, finely chopped
1 tsp chili flakes
1 tsp freshly ground black pepper
1 heaping tsp sugar
salt to taste
handful of freshly chopped basil, and or parsley (optional)

Heat the oil in a shallow pan. Add the garlic, chili flakes, salt and pepper and saute. It is important to pay very close attention to the garlic. It should take 1-2 minutes for the garlic to become very lightly brown.



Have the tomatoes ready and add them to the pan. Stir all the ingredients together. Finally add the sugar and stir. Let the sauce simmer on a low heat for 10-20 minutes.



If you are planning to add basil or parsley, add it during the last 5 minutes of cooking.



It's possible to use fresh tomatoes for this recipe, but it would make it much more expensive and laborious. Also, tomatoes should be in season so that they actually have some flavor! If you do decide to use fresh tomatoes, they will need to be peeled and chopped. It would probably take 8-10 plum tomatoes to create the same amount of sauce.

CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:15 MIN

• 3 tablespoons olive oil
• 1 lb peeled large shrimp
• 3 large garlic cloves, forced through a garlic press
• 1/4 teaspoon dried oregano
• 1/2 cup sweet (red) vermouth
• 1 (14- to 15-oz) can diced tomatoes, drained
• 3/4 cup heavy cream
• 1/2 teaspoon fresh lemon juice
• 1/2 lb capellini (angel-hair pasta)

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
• Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
• Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary

Steak Wrapped in Beer-Bacon with Mushroom Sauce

Ingredients: 6 slices bacon, 1 bottle dark beer, 2 steak, salt, pepper, 150 grams mixed mushrooms, 175 grams button mushrooms, 100 ml beef stock,

Steak wrapped in beer-bacon:
Lay 6 slices ontbijtspek in a bowl and pour 1 this brown beer bottle. I choose this time for a bottle Maredsous beer). Cover the dish and leave to marinate for at least an hour in the refrigerator. Preheat the oven to 180 degrees. Put each on steak to 3 slices bacon and bind it down with kitchen twine. (set the beer aside, you need this for the mushroom sauce). Season the steak with salt and pepper. Cook the steak at both sides to brown in hot butter. Place the steak in an ovenprppf dish and put the ovenproof dish about 8 minutes in the preheated oven.

Mushroom Sauce:
Bake in hot oil 150 grams sliced mixed mushrooms and 175 grams button mushrooms until the mushrooms are tender. Add 100 ml beef stock and the beer (left from the steak). Bring to the boil so it thickens slightly. Place the steak on a plate. Shovel the mushroom sauce over it. Serve with the Suisse potato pancakes and a salad. Enjoy!

Filled Pork Scallops with Tomato Sauce

Ingredients: 3 pork scallops, tomato tapenade, mozzarella, salt, pepper, 6 slices raw ham, 50 grams diced bacon, 1 onion, thyme, oregano, 5 tomatoes, 100 ml red wine, 1 tablespoon pesto ,

Preheat the oven at 170 degrees. Cover 3 thin pork scallops with tomato tapenade and put mozzarella on. Roll the pork scallops and season with salt and pepper. Wrap each pork scallop rolls into 2 slices raw ham. Bake the rolls brown in hot butter. Put the rolls into an oveproof dish.

Bake in the remaining oil 50 grams diced bacon with 1 finely chopped onion, thyme and oregano until the onion is soft. Add 5 diced tomatoes and stir fry briefly. Add 100 ml red wine and 1 tablespoon pesto. Bring it to the boil so that the alcohol evaporates.

Add the tomato sauce with the pork scallops rolls in the ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Serve it with potatoes and a salad. Enjoy!

Cauliflower with Mango Chutney Sauce

Ingredients: 1 cauliflower, 1 onion, 1 garlic clove, 2 teaspoons curry powder, 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml water, 100 ml coconut milk, salt, pepper, cashew nuts,

Cut 1 cauliflower into florets, boil the cauliflower florets in water with some salt until al dente. Meanwhile bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion has softened. Add 2 teaspoons curry powder and bake this brief. Then add 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml water and 100 ml coconut. Bring briefly to the boil and add the cauliflower florets. Bring the taste with salt and pepper. Simmer for about 15 minutes on low heat. Sprinkle some cashew nuts on your plate. Serve with rice or fried potatoes. Enjoy!

Sauerkraut with Pepper Sauce

Ingredients: 500 grams of potatoes, 1 jar sauerkraut, 1 onion, 1 red pepper, thyme, 125 grams mushrooms, 3 tomatoes, 1 tin tomato puree, paprika, salt, pepper,

Boil the potatoes cooked in water with a little salt. Heat in another pan sauerkraut, according pack instructions. Bake in hot oil 1 chopped onion with 1 sliced red pepper and thyme until the onion is soft. Add 125 grams sliced mushrooms cut and stir until it is soft. Add 3 diced tomatoes, 1 tin tomato puree and paprika after taste and warm all good. Season with salt and pepper. Mash the potatoes with sauerkraut. Serve the sauerkraut mash with the pepper sauce. Enjoy!

Noodles with Chicken Breast and Soy Sauce

Ingredients: noodles, 1 chicken breast, salt, pepper, ginger powder, 250 grams mushrooms, 3 spring onions, dash white wine, 50 ml water, 1 tablespoon honey, 3 tablespoons soy sauce,

Number of people: 2

Cook the noodles according pack instructions. Bake in hot oil 1 diced chicken breast, season with salt, pepper and ginger powder. Bake the diced chicken breast golden brown. Add 250 grams sliced mushrooms and stir until the mushrooms have softened. Add 3 chopped spring onions and stir fry about a 1 minute. Pour a dash of white wine and let the alcohol evaporate. Add 50 ml water, 1 tablespoon honey and 3 tablespoons soy sauce. Bring it briefly to the boil and let it reduce by half. Serve the chicken breast with mushrooms with the noodles. Enjoy!

Rice with Green Beans In Cocos Sauce

Ingredients: rice, 2 shallots, 1 garlic clove, 1 teaspoon chilli jam, shrimp paste, galangal, 250 grams green beans, 250 ml coconut milk, 1 tablespoon soy sauce,

Number of people: 2

Boil the rice according pack instructions. Bake in hot oil 2 finely chopped shallots, 1 finely chopped garlic clove, 1 teaspoon chilli jam, a little shrimp paste and galangal to taste at medium heat until the shallots are tender. Add 250 grams green beans and stir briefly. Add 250 ml coconut milk and 1 tablespoon soy sauce and let the beans gently cook in about 15 minutes or until done. The coconut milk will thicken an bit. Enjoy!

Rice with Sausages and Vegetable Sauce

Ingredients: rice, 2 sausages, 1 onion, 1 garlic clove, chilli jam, 300 grams carrots, 1 yellow pepper, 200 grams peas, 1 tin diced tomatoes (400 ml), 100 ml water, thyme, salt, pepper,

Number of persons: 3

Boil the rice according pack instructions. Bake in hot oil 2 sliced sausages brown. When the sausages are brown remove it from the pan and keep aside. Bake in the remaining fat 1 finely chopped onion, 1 finely chopped garlic clove and 1 teaspoon chilli jam until the onion is soft. Add 300 grams sliced carrots and 1 sliced yellow pepper and stir fry a minute or 5. Add 1 tin diced tomatoes, 200 grams peas, thyme and 100 ml of water. Bring all to boil, put the sausages into the pan and then let it simmer 10 minutes on medium heat. Bring to taste with salt and pepper. Serve with rice. Enjoy!

Steak with Onion Sauce

Ingredients: 2 onions, 330 ml ale, salt, pepper, 1 bay leaf, worchester sauce, 1/2 tablespoon sugar, 2 steak,

Number of persons: 2

Bake on medium heat 2 onions sliced in rings in butter about 10 minutes until the onion is light brown. Add 1 bottle ale and let the alcohol evaporate and thicken. Bring to taste with salt, pepper, 1/2 tablespoon sugar and a dash worchester sauce. Add 1 bay leaf and leave for 10 minutes on low heat simmer. Meantime grill 2 steaks. Serve the steak with onion sauce, French fries and a salad. Enjoy!

Pasta with Mushrooms and Cheese Sauce

Ingredients: pasta, 200 grams diced ham, 250 grams mushrooms, 2 spring onions, 2 tablespoons flour, 450 ml milk, 1 cube stock, 100 grams grated mature cheese, 1/2 tablespoon mustard, worchester sauce,

Number of persons: 2

Boil the pasta in boiling water with a littel salt. Bake in hot oil 200 grams diced ham. Add 250 grams sliced mushrooms and stir fry until the mushrooms are tender. Add 2 chopped spring onions and bake them for 1 minute. Stir 2 tablespoons flour in and fry briefly. Add gradually, while stirring, about 450 ml milk. Stir in 100 grams grated mature cheese, 1 cube stock, 1/2 tablespoon mustard and a dash of worchester sauce. Heat al well. Serve with pasta. Enjoy!

Cauliflower with a Curry Sauce

Ingredients: 1 cauliflower, 1 onion, 125 grams diced ham, 1 tablespoon curry powder, salt, pepper, 2 tablespoons flour, 400 ml milk,

Number of persons: 3

Boil a cauliflower cut in florets al dente in water with a little salt. Bake in hot oil 1 finely chopped onion with 125 grams diced ham, 1 tablespoon curry powder, salt and pepper until the onion is soft. Add 2 tablespoons flour and stir fry briefly. Add gradually and while stirring 400 ml milk until you have the desired thickness of sauce. Let the sauce simmer on low heat for just a few minutes. Drain the cauliflower and serve the cauliflower with curry sauce. Enjoy!

Chicken Breast with Tomatoes and Red Onion Sauce

Ingredients: 2 chicken breasts, salt, pepper, 1 red onion, 250 grams cherry tomatoes, 1/2 tablespoon sugar, 1 tablespoon red wine vinegar,

Number of persons: 2

Make 2 chicken breasts as flat as possible and season with salt and pepper. Bake the chicken breasts on both sides golden brown. Remove from pan and keep them separate. Bake in the remaining fat 1 chopped red onion to soft. Add 250 grams halved cherry tomatoes and stir fry for a minute or 4. Add 1/2 tablespoon sugar and 1 tablespoon red wine vinegar. Bake briefly. Place the chicken breasts back in the pan for a few minutes. Serve with potatoes and salad. Enjoy!

Pork Scallops with Tomato Sauce

Ingredients: 4 pork scallops, salt, pepper, 2 eggs, breadcrumbs, oregano, 1 onion, 1 garlic clove, thyme, 50 ml red wine 3 tomatoes, 1 tin diced tomatoes, 1 tablespoon sugar, mozzarella, grated cheese,

Number of persons: 3

Preheat the oven at 160 degrees. Cut 4 pork scallops in piece. Season with salt and pepper. Get it through 2 beaten eggs and then by breadcrumbs seasoned with oregano. Bake the pork scallop pieces brown in hot butter and put in an ovenproof dish. Place the ovenproof dish in the preheated oven. Meanwhile make the tomato sauce. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme until the onion is soft. Add 50 ml red wine and let the alcohol evaporate. Add 3 diced tomatoes and 1 tin diced tomatoes again. Stir in 1 tablespoon sugar and let it simmer gently for about 10 minutes. Remove the ovenproof dish from the oven and put the tomato sauce over the pork scallops. Scatter pieces mozzarella and grated cheese over it. Place the ovenproof dish back in the oven so the cheese and mozzarella can melt. Serve with baked potatoes and a salad. Enjoy!

Pasta with Zucchini-Tomato Sauce

Ingredients: pasta, salt, 200 grams diced bacon, 1 onion, 1 garlic clove, 1 zucchini, 1 tin diced tomatoes, grated cheese,

Number of persons: 2

Boil the pasta al dente in boiling water with a little salt is crisp. Bake in a hot wok 200 gram diced bacon with 1 chopped onion and 1 finely chopped garlic clove until the bacon is crisp. Add 1 diced zucchini and stir fry a few minutes. Add 1 tin diced tomatoes, bring to taste with salt and let it simmer another 5 minutes. Serve with the pasta and sprinkle some grated cheese over it. Enjoy!

Pork Fillets with Mascarpone Sauce

Ingredients: 6 thin pork fillets, salt, pepper, 1 onion, 1 tablespoon flour, 50 ml white wine, 250 ml mascarpone,

Number of persons: 2

Sprinkle 6 pork fillets with salt and pepper. Bake the pork fillets brown on both sides. Remove from pan and keep warm in the oven or under aluminum foil. Bake in the remaining fat 1 finely chopped onion to soft. Add 1 tablespoon flour and fry briefly. Pour 50 ml white wine in and let the alcohol evaporate. Turn off the heat. Stir 250 ml mascarpone in and let it melt. Bring to taste with salt and pepper. Serve the pork fillet with mascarpone sauce, saute potatoes and a salad. Enjoy!

Spaghetti with Red Sauce

Ingredients: spaghetti, 1 onion, 1 garlic clove, 1 red pepper, 250 grams mushrooms, 1 small tin tomato puree, 1 tin diced tomatoes, oregano, basil, salt, pepper,

Number of persons: 3

Cook the spaghetti al dente in boiling water with salt. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove. When the onion is soft add 1 chopped red pepper and stir fry it briefly. Add 250 grams sliced mushrooms and stir fry until the mushrooms have softened. Then add 1 tin tomato puree, 1 tin diced tomatoes, oregano, basil, salt and pepper. Stir it well, lower the heat and let simmer gently for about 15 minutes. Serve the red sauce with the spaghetti. Enjoy!

Meatballs in Mustard Cream Sauce

Ingredients: 500 grams minced beef, 1 shallot, 1 egg, parsley, salt, pepper, 2 tablespoons breadcrumbs, 200 ml vegetable stock, 200 ml cream, 1 tablespoon mustard, 3 spring onions,

Number of persons: 3

Mix 500 grams minced beef with 1 shallot, 1 egg, parsley, salt, pepper and 2 tablespoons breadcrumbs. Make small balls of this. Bake the meatballs around brown. Add 200 ml vegetable stock, 200 ml cream, 1 tablespoon mustard and 3 chopped spring onions rings. Let all simmer on medium heat for about 15 minutes. Serve with rice and broccoli, for example. Enjoy!

Chicken Breast in Madeira Sauce

Ingredients: 2 chicken breasts, salt, pepper, dash of white wine, 2 onions, 1/2 chilli pepper, 25 ml Madeira, 200 ml cream,

Number of persons: 2

Season 2 chicken breasts with salt and pepper. Bake the chicken chicken breasts around brown in hot oil. Extinguish with a dash of white wine. Let the alcohol evaporate and leave the chicken breast on low heat to gently cooked. Meanwhile make the sauce. Cook 2 finely chopped onions and 1/2 finely chopped chilli pepper until the onion is glassy. Add 25 ml Madeira and let the alcohol evaporate. Add 200 ml cream and let the sauce warm well. Bring the sauce to taste with salt and pepper. Serve the chicken breast with Madeira sauce and finish with parsley. Enoy!

Tortellini with Tomato Sauce

Ingredients: 1 bag of tortellini with cheese filling (250 gram), 1 onion, 1 garlic clove, 3 tomatoes, 1 tin diced tomatoes, 1 bay leaf, thyme, 1 tablespoon sugar

Number of persons: 2

Boil the tortellini al dente in boiling water with salt. Cook in oil 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 3 diced tomatoes, 1 tin diced tomatoes, 1 bay leaf, thyme and 1 tablespoon sugar. Let it all simmer for about 20 minutes on low heat. Remove the bay leaf from the sauce. Serve the tomato sauce with tortellini. Enjoy!