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20 Comments
robin L.
April 23, 2014
Shakshuka: YUM. i made this for breakfast last week, the day after i made this delicious tomato sauce for the first time. YUM.
Kerryloves2travel
August 6, 2013
We just built a pizza oven. How would this sacue be for that? - with some fresh basil of course. Sounds think enough.
Peggio
August 5, 2013
This is my go-to sauce, especially in winter because it tastes so FRESH even tho' you are using canned tomatoes. I could eat it plain with just a spoon for supper it's so delicious. Yep, genius, Brette, thanks for the ideas on how to use a big batch for a week! :)
Gabriele
August 5, 2013
I had some fab-u tomatoes that were getting a little too soft for my beloved tomato/cheese sandwiches, so after reading this post I made ... yay! tomato sauce. Thanks for the inspiration. I always take my extra tomatoes from my veg patch (or buy) and make "basic tomato sauce" and freeze in 2-cup flat baggies for winter. Such a great memory of summer when it's raining outside.
cherie
August 4, 2013
So funny - I made a quadruple batch of that sauce this past week LOL - actually my 10yo did it with supervision - with tomatoes she grew in her garden and some canned as well. We had a fabulous angel hair with the sauce earlier in the week and she just made far too many lasagnas tonight with the remainder of it and some bechamel - I'd hoped to save some for another night but I miscalculated my noodles and with twice as many softened I had to let her keep layering in new pans! Some of that will get frozen - but no one is complaining about eating lasagna for dinner again this week!
Diane
August 4, 2013
I make a large batch of sauce every month. Freezes well in quart size containers, keeps for months in the freezer. Keeps in the fridge for about a week. Can add canned mushrooms, garlic, sauteed peppers, browned ground beef, sausage, etc. My hubbies favorite!
nratt
August 4, 2013
I've been using Marcella's recipe for quite some time. It's the best quick tomato sauce going. Sometimes I toss in a tablespoon of Italian season. And if, like me, you don't have the heart to toss that perfectly good cooked onion, take an immersion blender to the pot and blend the onion in well. If you still have a few chunks, oh, who cares!
Missy K.
August 4, 2013
I usually roast fresh tomatoes with garlic, salt and olive oil in the oven for a rich saucy concoction. The idea of using butter instead of the olive oil is genius, and oh so decadent. Look for an article soon at examiner.com/article/lemony-fresh-clams-with-pasta. Thanks for more great ideas.
JackandShelley K.
August 4, 2013
Just read this as I am roasting a pan full of Roma tomatoes with fresh rosemary and thyme, sea salt, pepper and a good slug of olive oil. Plan to make a pizza this evening using the tomato sauce I'll get from this. Will be posting a blog about this at www.fabulousfoodies.ca Thanks so much for the inspiration - I particularly like the idea of poaching eggs in the sauce. it would never have occurred to me. Love Food52.
mbj913
July 30, 2013
tomato soup with grilled cheese is a go to when we haven't been to the market. because who doesn't have canned tomatoes, bread and some type of cheese?
rebecca R.
July 29, 2013
Oh, this is nothing short of genius. You have just improved the quality and sanity of my existence.
Kenzi W.
July 29, 2013
I love this. A sixth meal: this sauce, spicy, on top of polenta, with maybe a fried egg, maybe not.
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