Snacko Backo Anniversary!

Dear Readers,

Today marks the Snacko Backo one year anniversary!  I had a tough time coming up w. an anniversary post… but in the end, I thought I might as well go back to the beginning. Recreating a dish that my mother used to make. I loved my mother’s tomato sauce… with its unmistakable orange color and a touch of sweetness. I would come home from college or california, and my mother would have made this sauce… and I would just eat it from a mug, like soup. (Sybil had a strict no double dipping policy- I would try my best to cheat). Sometimes, I’d have it w. bocconcini that she would buy for me from Citarella (and not allow my father to eat).. or maybe with a couple tortellini or pasta noodles– all secondary to the sauce itself.  My first attempts to recreate it were unsuccessful because I didn’t know where the recipe came from. I tried Silver Palate etc… but as it turns out, it was right where I started– just like the first post Zucchini Risotto— a Marcella Hazan.

Anyway dear reader, i hope you have enjoyed this past year as much as I have. On this occasion, I am also unveiling a new Index section to help in the navigation- let me know what you think. Recipe suggestions and requests for posts are also always welcome– and I do love hearing when you try recipe from here.  Feel free to share this blog with friends, bookmark this page- and if you haven’t already- you can subscribe here —-> on the right hand bar of this homepage- and have updates emailed to you.

Thanks for reading!

From the Tiny Kitchen,
~Tessa

P.S. Did Anonymous really just reveal his/her secret identity in the last post’s comments? Shock and awe.

Fresh Tomato Sauce- a Marcella Hazan recipe

I doubled the recipe below- would recommend doing at least that
2 pounds fresh ripe plum tomatoes
2/3 cup chopped onion
2/3 cup chopped carrot
2/3 cup chopped celery [i left this out]
1/2 cup olive oil
salt
1/4 teaspoon sugar.

Wash tomatoes in cold water. Slice tomatoes in half lengthwise. Put in big stockpot, over medium heat. Cover and cook for 10 minutes. Add carrots and onions [and celery], 2 teaspoons salt, and sugar and cook at a steady simmer uncovered for 30 minutes. [i picked out the tomato skins w. a pair of tongs- not all together necessary, but thought i might as well.] Puree everything through a food mill [i used an immersion blender.]  Add olive oil and cook at a steady simmer, uncovered for 15 minutes. Taste and correct for salt.
If using canned tomatoes: use 2 cups tomatoes and their juice. Start recipe at step 2. adding in w. the carrots, onions etc.