an army wife's guide to life

food and homemaking goodness

(Almost) No-Cook Pizza Sauce

I love garlic. If you know me at all, you know that already. I always have it in my kitchen, and if you’ve read any of this blog, you know I use garlic cloves and garlic powder in pretty much every recipe, and this one isn’t an exception. This could be a no-cook sauce, if you’re short on time, but I love the toasted garlic part of it, it’s great. Now, this sauce makes enough for quite a few pizzas, even if you like a saucy pizza like I do, and it stores great in the fridge. It does get a little weird when you bring it back out of the fridge, and it’s better if you leave it out for a few hours before so it get back to a normalish temperature, but once you stir it and it gets cooked, you can’t tell the difference.

Here’s what you need:

  1. 3-5 large cloves garlic
  2. 1 (12 oz) can tomato sauce
  3. 1 (6 oz) can tomato paste
  4. A few tablespoons olive oil
  5. Salt&Pepper
  6. Italian Seasoning, Garlic Powder, Onion Powder

Here’s what you do (and it’s so simple, that there’s no reason to skip the cooking part):

  • Peel the cloves of garlic and put them into a small saucepan with just enough olive oil to coat the bottom. Turn the stove on meduim-low heat and let them roast slowly, until they’re just starting to look a little burnt.
  • Once they’ve cooked, remove them from the heat and add them, and the rest of the ingredients to a blender, and blend until everything is melded together. Taste and add more seasoning if necessary.

This is seriously simple and takes all of five minutes to make and lasts through several weeks of constant pizza eating.

1 Comment »

Tomato-Alfredo Tortellini

Image

Or as my husband called it: something you could get at the Olive Garden. Which is high, high praise in his book, since the Olive Garden is the have all and be all of Italian cooking.

This is a super easy dish to throw together, and really, it doesn’t have to be tortellini if you don’t want, it’s just way more filling and that’s what counts here since I have an active husband (he ate all of his and finished my bowl after I was full). My original plan was to use bowtie pasta, and that would work just as well. Here’s what you’ll need:

  • 1/2 jar of Alfredo Sauce (or make your own, which I did not)
  • 1 can of diced tomatoes, in sauce
  • Fresh or frozen tortellini (portioned for your family’s needs)
  • Garlic powder
  • Crushed Red Peppers
  • Italian Seasoning
  • Salt and Pepper

Cook the tortellini according to the package directions.

In a medium saucepan, pour half a jar of alfredo sauce (I use Bertolli’s Garlic Alfredo), your can of diced tomatoes, and the seasonings (to taste) and heat over medium heat. I would taste the sauce before adding any seasoning, to see if you prefer it that way, but I find the the sweetness of the tomatoes is a little overwhelming for me (I don’t like sweet meals much). I went moderate on the spices with this one, only adding a little bit of each, to get the sauce to what I wanted it. If you don’t like spice, completely omit the crushed Red Peppers, but I didn’t really taste the spice too much, and my husband didn’t comment on it if he tasted any real spice, either.

To serve, just put the tortellini in a bowl and ladle the sauce over top. I wanted to add fresh basil as well as a garnish, but since it’s the dead of winter in Kansas, it’s not really something I can easily find for a reasonable price. You could also use parsley as a fresh garnish if you’d like.

This meal took less than 30 minutes to put together, from the time I put the water on to boil until it was on the table. To make this a non-vegetarian meal, I’d add a single link of spicy¬†Italian¬†sausage, freed from its casing and crumbled.

Leave a comment »