I’m writing today’s post in honor of my friend Selena Robins, who celebrates a birthday today. I can’t tell you how old she is, only that she’s older than me. (Yuk, yuk.)
She’s also a great cook, and despite her annoying habit of never knowing exactly how many ingredients she uses, she’s introduced me to some very tasty recipes. I made her Sexy, Sassy Sauce this weekend, and I’ve ever tasted anything so heavenly. Tomato sauce made with real tomatoes — who knew?
I come from a mostly Scottish/Irish heritage with a little French thrown in. My mother and grandmother were very good cooks, but their best recipe for Italian — my grandmother pronounced it ‘Eye – Talian’ — tomato sauce came from the back of a Hunts Tomato Paste can. Apparently my relatives made a lot of Italian Angels weep, because we also used dried herbs and — gasp — sugar.
Believe it or not our sauce was good, but it doesn’t beat Selena’s roasted garlic, roasted tomato, roasted vegetable sauce. Most of Selena’s recipes involve roasting things at 450 degrees. Her kitchen must be very hot.
She also uses fresh basil. You have to wash, dry and chop every leaf, and this goes against my lazy habit of adding dried herbs, but the extra bit of work is definitely worth it. And of course, red wine is a must, both in the sauce and in the wine glass I keep on my kitchen counter, next to the stove.
So thank you, Selena, for this excellent recipe. If you don’t mind, I’ve decided to adopt your sauce-making method as my own from now on. The Italian Angels can breathe a big sigh of relief.
Visit Selena and other Tasty Tuesday authors for more delicious recipes:
Soups On by Selena Robins
The Allure of Ice by A Catherine Noon