Recipes by their Ingredients

oregano leaves

  • Red Sauce

    Red Sauce
    Red Sauce
    (Serves 4)

    10-12 Roma or Plum tomatoes, or, 1 can of crushed plum tomatoes, @24-28oz
    ½ red or white onion, minced fine
    cracked black pepper, to taste
    2 cloves of garlic, crushed and minced
    ¼ cup red wine, I prefer a Merlot, Cabernet or Shiraz
    2 tblsp olive oil
    salt, to taste
    2 tblsp fresh basil leaves, minced
    ¾ tblsp fresh oregano leaves, minced, preferably Greek
    1 ½ tblsp fresh marjoram leaves, minced, minced ½ tblsp fresh thyme leaves, minced
    1 tsp fresh rosemary leaves, minced
    1 tsp red pepper flakes
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES: Save the rind of your Parmigiano Reggiano cheese and use it, instead of the 1 tblsp fresh grated cheese, just remember to remove it from the sauce before you serve it!
    If you're using fresh whole tomatoes, here's what you do:
    • Cut the core out the stem area of each tomato [How to Link]
    • Score the bottom of the tomato with a sharp knife in the shape of an X [How to Link]
    • In a pot of boiling water, drop the tomatoes in for 15-45 seconds
    • You will know when they are ready to come out because the skin will split where you scored them
    • Remove from the hot water and place in an ice bath, which is a large bowl or sink filled with ice and cold water
    • After 30 seconds or so, peel the skin from the tomatoes, throw the peels away
    • Now chop the tomatoes into small ¼ inch chunks, like a large salsa cut
    • Hold tomatoes in a non-reactive bowl, like a glass bowl

    If you are using the canned crushed tomatoes, here's what you do: open the can.

    Lets get this sauce cooking! In a large skillet or pot, on medium heat, add &frac; your olive oil, let it warm up, then add your chopped onions, simmer until they are translucent, about 5-8 minutes, add the other 1 tblsp olive oil, let warm then add the minced garlic, stir and cook for about 1 minute.

    Do not let your garlic get browned! At this point add in your tomato product, juice and all.

    Now pour in the ¼ cup of wine over the sauteed onions and garlic. Give it a stir and add in your fresh spices, basil, oregano, thyme, red pepper flakes, rosemary and marjoram. Stir well. Add in your rind of Parmigiano Reggiano or your fresh grated cheese. Stir and let simmer on low heat until the tomatoes break down and are virtually mush. About 20 minutes or so.

    Have a taste. Need salt? Yup, add in a small amount at first, perhaps a tsp. Taste again. adjust salt if necessary. Add some fresh cracked black pepper if you desire.

    If you used the cheese rind, remove it now and serve over fresh hot pasta or use with a delicious lasagna!

  • Stuffed Clams

    Stuffed Clams
    Stuffed Clams
    (Serves 12)

    25 oz chopped clams (reserve the juice) or 10lbs Quohogs, scrubbed and boiled until they open
    ½ lb bacon
    ½ tblsp parsley
    ½ large yellow onion, finely chopped
    1 cup Italian breadcrumbs
    1½ tblsp oregano
    1 love garlic, minced
    5 - 8 oz mozzarella cheese, shredded
    ½ tblsp Parmesan cheese, grated
    ½ cup celery, chopped
    ½ cup white wine
    4 oz clam juice

    NOTES: I bought clam shaped baking vessels, but you can bake this spread out on a cookie sheet or in low filled muffin tins, or individual ramekins! If your mix is too dry, add some more clam juice, if it's too wet add some more breadcrumbs. This is my Mom's recipe!

    Cook the bacon and set aside, drain on paper towels. Add to the bacon grease, the onions, celery and garlic, cook until the onions become soft on low heat. Remove from pan and set aside.

    Grind the clams in a food processor. Mix them into the reserved onion mixture, mixing well.

    Add into the mix, the parsley, oregano, breadcrumbs, 2 oz of clam juice and the white wine, mix well.

    Now add in the mozzarella and Parmesan cheese, mixing well. You want the mix to be a little on the wet side rather then the dry side. Chop the bacon and mix it into the mix.

    If you are satisfied with the consistency, slightly more wet then dry, then you can start to fill up empty clam shells, or muffin tins or a sheet pan.

    Pack a palm sized amount into each shell, ramekin or muffin compartment, or spread entire mix out onto a cookie sheet, ½ - ¾ high. (No higher then 1 inch)

    Pre-heat oven for 10 minutes at 350 °F, put clams mid-oven for about 20 minutes.

    Serve while hot! Enjoy!