Tag Archive: Tomato sauce

Report from the Mayan Riviera and Mexican tomato sauce recipe

December 12, 2016

We landed at Cancun airport a week ago after a short and reasonably comfortable Westjet flight from Toronto. We stepped outside into the colourful vegetation and fragrant air of the Mexican Caribbean and felt immediately at home in the familiar surroundings. Even my limited Spanish held up for the brief conversations along the way. Next we had to endure the usual ordeal of car rental, having to do with mandatory insurance that can quadruple the... View Article

Ricotta and spinach stuffed shells with quick tomato sauce

May 30, 2016

I made the previous stuffed shells recipe again, this time with a simple and quick tomato sauce. I must confess I am a tomato sauce gal more than cream sauce one, so I kinda like this one better. I thought I’d share it because we loved it. What is so appealing about this recipe is that the shells are not cooked in the sauce but rather baked al forno until they get crisp and slightly... View Article

Midnight pasta with tomato passata sauce

November 11, 2015

We are keeping different schedule here in Italy with all the comings and goings and sometime late at night we just want something to eat. Unless I have a dish ready I invariably turn to a quick pasta and use passata as a base for the sauce. Passata is a useful Italian ingredient not well known at home so I thought I’d tell you about it. It is common in Italian kitchens and frequently called... View Article

One pan pasta with tomato sauce

March 29, 2015

Pasta for me, as I imagine it is for most people, is the go to food when you need to make a quick dinner without turning the kitchen inside out. And, since I discovered the one pan pasta method it has become the go to method for a quick pasta dish. I have made it a few times now, changing it a little every time. Today I came back with a few grocery bags but... View Article

Tomato Sauce

September 3, 2014

Tomatoes pretty well ruled my kitchen this summer. Not all summer, the local varieties were not ripe and ready until August, but once they were available I kept coming back from the markets with boxes of them. They made their way into just about everything I cooked. They also look so beautiful on the kitchen counter that I think of them almost like flowers, decorative and beautiful but also edible. After enjoying them fresh every... View Article