Corriander Tomato Gehaktballen

April 26th, 2011 § 0 comments § permalink

Makes about 20 meatballs

Meatballs are one of the most popular dishes in Holland, with traditional and fusion type recipes due to the ever changing population. This version gives a fresh new take on meatballs with the bright additive of cilantro!


½ cup breadcrumbs
1 cup fresh coriander (cilantro), chopped fine
¼ cup fresh parsley, chopped fine
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup yellow onion chopped fine
1 egg, beaten
½ pound ground beef
½ pound ground veal
Olive oil
2 tablespoons butter
1 cup tomato sauce
Black pepper, freshly ground
Fresh cilantro, for garnish


In a large mixing bowl combine breadcrumbs, fresh herbs, and all spices, mix well. Add the yellow onion, the egg and the ground beef and veal and again gently mix with wooden spoon (hands and fingers work even better) until all ingredients are well mixed. Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the butter with the olive oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8-10 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels. Spoon off any excess fat from the pan and the meatballs back to the skillet, add the tomato sauce and stir, scraping the browned bits from the bottom of the pan gently with a wooden spoon. Mix well and place heat to very low, simmer on low uncovered for about 2-4 minutes. Garnish with fresh chopped coriander (cilantro).

Spicy Italian Sausage and Olive Linguini

April 23rd, 2011 § 0 comments § permalink

Serves 6


Olive oil
4 cloves garlic, chopped fine
1 tablespoon fennel seeds
1 teaspoon red chili flakes
3-4 links of spicy Italian sausage (taken out of casings) (recipe follows)
1½ cups parsley, chopped fine
1 cup black olives, sliced
1 (12 ounce) can plain tomato sauce
1¼ cup heavy whipping cream
1 pound linguini noodles, cooked


In a large sauté pan, over medium heat, add oil. Cook garlic, 1 to 2 minutes or until fragrant. Add the fennel seeds and red chili flakes and cook a minute or two. Add the sausage and cook until browned. Add the parsley and olives and cook another minute or two. Increase the heat to medium high and add the tomato sauce and cook until all excess liquid is dissolved. Turn off the turn burner and add heavy cream and combine well. Toss together with cooked linguini and serve.

Sundried Tomato & Herb Chicken Sausage Pizzas

April 23rd, 2011 § 0 comments § permalink

Makes 3 10-inch pizzas


2 pounds boneless & skinless chicken breasts, cubed
½ pound pork fat, cubed (optional)
2 cloves garlic, chopped
½ medium yellow onion, chopped
3 tablespoons fresh basil leaves, chopped
1 tablespoon fresh oregano, chopped
½ cup sundried tomatoes, chopped fine
2 tablespoons salt
Casings, of your choice
Canola or olive oil
Pizza Dough (recipe follows)
Fresh Tomato or Pizza Sauce (recipe follows)
Cheese, of choice
Fresh baby spinach or arugula


Mix all the sausage ingredients in a large bowl, and refrigerate, about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. Once the mixture is ground, place in the freezer. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube – this is where you will need to tie the sausage off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready for more. Turn the machine on, and begin the process – air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil – the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends – you can kitchen twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times, repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (in other words, use it, or lose it).

Preheat oven to 450°F. Place the sausages on a baking sheet and bake in the oven for about 4-5 minutes turning once or until browned. Remove from oven and slice into 1 inch slices for pizza topping.

Place already rolled out pizza dough on a baking sheet and top with pizza sauce, cheese of choice, spinach or arugula and sliced sausage. Place in oven and bake until golden brown, 20-25 minutes.

Pizza Dough

Makes 3 (10 inch) pizzas


1 cup warm water
1 packet active dry yeast
1 teaspoon sugar or honey
2½ cups all purpose flour
1 teaspoon salt
Dried herbs (optional)
Extra virgin olive oil


In a large bowl gently mix the warm water, yeast and honey until frothy and creamy, about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil, etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the dough out on a lightly floured surface and knead until very smooth and elastic adding more flour if needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick, or regular.

Fresh Tomato or Pizza Sauce

Makes approximately 2 cups


6 medium tomatoes, chopped
8-10 cloves garlic, chopped
½ medium yellow onion, chopped
½ cup red wine
1 teaspoon red chili flakes
1 teaspoon dried oregano
2 tablespoons salt
1 tablespoon black pepper
1½ cup fresh oregano, chopped (reserve ½ cup)
1 cup fresh basil, chopped


In a large sauce pan, over medium heat, add tomatoes, garlic, onions, red wine, red chili flakes, dried oregano, salt, pepper and fresh herbs and bring to a boil. Place on low simmer for about 45 minutes, stirring regularly until all tomatoes are broken down. With a hand held food processor blend all ingredients in the pot until smooth and all ingredients are well blended. Skins are included in the sauce as they give a very rustic look and texture. Cook blended sauce on low for another 20 minutes, until thick and reduced. Season with more salt (if needed) and finish with remaining fresh oregano.

Nissa’s Lasagna

April 19th, 2011 § 0 comments § permalink

Makes one large lasagna


Olive oil
4 cloves garlic, chopped fine
2 medium yellow, onions, chopped small
2 medium carrots, chopped small
2 medium green zucchini, chopped small
1 cup broccoli florets, cut super small
4 medium tomatoes, chopped small
¼ cup fresh basil, chopped fine (2 tablespoons reserved)
¼ cup fresh parsley, chopped fine (2 tablespoons reserved)
¼ cup fresh marjoram, chopped fine (2 tablespoons reserved)
¼ cup fresh oregano, chopped fine (2 tablespoons reserved)
1 cup tomato sauce
½ cup red wine
Lasagna noodles (cooked or fresh)
4 cups fresh spinach
1 ½ cups feta cheese, crumbled
1 ½ cups Pecorino Romano cheese, grated
2 cups fresh mozzarella


In a large soup pot, over medium high heat, add oil. Cook onions and garlic until soft and translucent, about 5 to 7 minutes. Add carrots and cook for a few more minutes. Add the zucchini, broccoli and tomatoes and reduce heat to a medium simmer. Add the fresh herbs (making sure to reserve some for the end). Add the tomato sauce and red wine, and season with salt and pepper. Reduce heat and simmer for about 15 minutes. Take off heat and allow to cool a bit before assembling lasagna.

Preheat oven to 375°F.

In a large casserole dish, place a layer of lasagna noodles (cooked or fresh) down first, then spread a little sauce over the noodle. Add a layer of fresh spinach and then a layer of sauce, followed by a little bit of each cheese. Repeat the layers until the dish is filled. The top layer should end in a noodle covered with sauce and cheese, mostly the pecorino in order to make it nice and crusty.

Place lasagna in the oven and bake for about 45-60 minutes or until the top is crusty brown. Allow the lasagna to sit and rest about 20 minutes before serving.

Spring Spelt Ratatouille With Roasted Tomato Sauce

March 31st, 2011 § 0 comments § permalink

Serves 8


Olive oil
6 cloves garlic, chopped coarsely
2 medium spring onions, chopped fine
1 tablespoon lemon zest
1 medium carrot, chopped medium
1 medium fennel bulb, sliced thinly
1 cup snap peas
1 cup asparagus spears
½ cup fresh fava beans (shelled, cooked and subskins removed)
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
¼ cup of each of the following fresh herbs : parsley, cilantro, mint and tarragon, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of white wine (the wine you choose for the pairing)
2 tablespoon lemon juice
3 cups spelt pasta, spirals, twists or shells, cooked
Roasted Tomato Herb Sauce (recipe follows)


In a heavy bottom stew pan over medium heat add olive oil. Cook garlic, onions and lemon zest for about a minute or two until slightly translucent. Add the carrots and sauté another minute or two. Add the fennel, snap peas, favas and asparagus spears and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add the wine and mix well, turn down heat to low, lemon juice and let simmer stirring occasionally for about 5-7 minutes. Add the remaining herbs and take off heat and toss together with spelt pasta and roasted tomato sauce, sprinkle in the remaining herbs just before serving.

Roasted Tomato Herb Sauce

Makes about 2 cups of sauce


8-10 small vine-ripened tomatoes, quartered
6 cloves garlic, sliced
½ cup fresh herbs of your choice, torn into pieces
2 teaspoons sea salt
1 teaspoon sugar
Cracked black pepper
½ cup Kalamata olives or green olives, pits removed and halved
¼ cup olive oil


Preheat oven to 275°F. In a large bowl combine all ingredients and mix well. Place in a pre-oiled shallow baking dish and drizzle with more olive oil. Sprinkle with salt and cracked pepper. Roast tomatoes for about 1 hour or until bubbly hot.

Shredded Chipotle Chicken Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6


½ tablespoon cumin
½ tablespoon chili powder
½ teaspoon cumin seeds
Zest of 1 lime
1 chicken breast
1½ tablespoons canola oil
½ a large white onion, chopped medium
1 poblano pepper, chopped
Juice of 1 lime
3 whole chipotle peppers in adobe, chopped
¼ cup tomato sauce
3 tablespoons chicken stock
Tortillas, for serving

For garnish:

Pickled onions


In a bowl, combine all spices and lime zest and mix well. Rub all over chicken breasts and season with salt and pepper. In a medium heavy bottom skillet heat canola oil and brown chicken breasts on each side until brown. Remove from pan and set aside, add onions and poblanos and cook until tender.
Add lime juice, chipotles, tomato sauce and chicken stock. Stir well. Place chicken breasts back in pan with sauce and cook for about 15 minutes on a gentle boil or until tender. Take out chicken and shred with a fork. Place meat back in pan.

Serve on flour or corn tortillas garnished with pickled onions and avocadoes.

Mango-Sage BBQ Pulled Pork Sandwiches

January 14th, 2011 § 0 comments § permalink

Makes 15-20 Party Size Sandwiches


For the dry rub

1 teaspoon dried chipotle flakes
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon lime zest, grated finely
2 tablespoons coarse salt

For the mango bbq pork

4-5 pounds pork butt, cut into a few large pieces
½ cup mango purée
2 cloves garlic
1 medium yellow onion, chopped
½ cup apple cider vinegar
½ cup tomato sauce
2 tablespoons light brown sugar
¼ cup fresh sage leaves, chopped
1 tablespoon cumin
1 tablespoon salt
1 teaspoon cumin seeds, toasted
Vegetable oil


In a small mixing bowl, mix all of the spices. Rub mixture all over pork butt pieces, and set aside. In the meantime, mix all remaining ingredients in a blender until smooth. These blended ingredients will function as your BBQ sauce.

In a hot and lightly greased cast iron pan over high heat, sear the pork butt pieces on each side until a brown sear is present. Place pork butt pieces and BBQ sauce in a crock pot on low, about 3 to 4 hours. Pull meat apart, and mix with sauce. Serve on party size buns.

Sausage Parsley Fennel Meatballs with Tomato Cream Sauce

November 30th, 2010 § 0 comments § permalink

Serves 4


For the Meatballs

1 pound sweet Italian sausage, ground
4 cloves garlic, chopped fine
1 tablespoon fennel seeds
1 teaspoon red chili flakes
½ cup fresh parsley, chopped fine
2 tablespoons milk
Olive oil

For the Tomato Cream Sauce

1 (12-ounce) can plain tomato sauce
1 (12-ounce) container heavy whipping cream


To assemble meatballs, use hands to mix sausage, garlic, fennel seeds, chili flakes, and parsley until well combined. Add the milk to meatball mixture, and combine. Form into 1-inch balls, and set aside. Heat olive oil in a heavy bottomed skillet over high heat. Sauté meatballs, until all sides are well browned. Add the can of tomato sauce, mix gently, and cook on medium-low heat for approximately 5 minutes, stirring occasionally. To make sure meatballs are cooked through, slice one open. If they are not cooked through, continue the cooking process. Turn off the heat, and add heavy whipping cream, stirring gently until tomato sauce and meatball mixture are all mixed together. Serve over pasta.

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