Cooking either runs in the family—or it doesn’t.
Luckily, I was surrounded by good food and talented cooks my entire life on BOTH sides of my family.
I believe even if you think you don’t like to cook, by being exposed to it on a daily basis, it will eventually rub off on you—whether you want it to or not.
For instance, Lily, my 20-year-old, until about a year ago used to sprint through the kitchen to avoid any cooking or dishes. Now, she has turned into a real foodie. She shares her love for cooking and healthy eating in her Instagram account called lilsburydoughgirl. Check out her “Jalapeño Business” coming to you this semester from Barcelona, Spain. It’s quite impressive and—hot!
I love it when the first time you try a recipe it works out perfectly. That’s what happened the first time I made Nanny’s Red Sauce, a recipe given to me by my cousin Vicki, and my Aunt Nancy from Columbus, Ohio—both wonderful cooks. Nancy is my dad’s oldest sister–she is 97. She is Nanny to all of her grandchildren.
Recipes are meant to be shared.
Nanny’s Red Sauce
Makes 5 cups
8 cups fresh tomatoes, quartered
1 onion, chopped
½ cup olive oil
4 garlic cloves, smashed
1 teaspoon sugar
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
Salt to taste
Garnish with fresh basil and Parmesan cheese
Preheat oven to 400 degrees.
Combine all ingredients except basil and Parmesan cheese. Roast 45 minutes; then pulse in a food processor and salt to taste. Toss with pasta. Garnish with fresh basil and Parmesan cheese.
Nanny says, ‘If you can read, you can cook.’
Leslie Byars Register
Yields 5-6 Cups
Save Recipe
Ingredients
- 8 cups fresh tomatoes, quartered
- 1 onion, chopped
- ½ cup olive oil
- 4 garlic cloves, smashed
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- Salt to taste
Instructions
- Preheat oven to 400 degrees.
- Combine all ingredients except basil and Parmesan cheese.
- Roast 45 minutes; then pulse in a food processor and salt to taste.
I’ve made this recipe four times in the past few weeks. I’m like a squirrel stocking up for winter. Vicki says it freezes well—and that’s all I needed to hear. While the tomatoes are still at their peak, I thought I would fill the freezer. I may give it as Christmas gifts with a bag of pasta. It would make an easy and delicious Christmas night supper when you realize all the grocery stores are closed.
It can also be left a little chunky too—pulse just two or three times. I also tested the recipe with roma tomatoes for the off season. It was delicious too.
Oh, I forgot to mention, when you roast the tomatoes, onions, and garlic, your house smells like the most amazing Italian restaurant. It’s worth doing it before you are having company—it’s that good.
Learn from Leslie: If you double the recipe, use two separate pans to ensure the ingredients and seasonings are equal and accurate. Vicki likes to do a double batch. She leaves one batch chunky and purees the other into a smooth sauce.
This is the recipe that keeps on giving.
Besides tossing it with a variety of pastas, it also makes a wonderful sauce for Chicken-Parmesan. See recipe below.
Chicken Parmesan
Serves 4
1 ½ pounds chicken tenders
2 large eggs, beaten
1 tablespoon water
1 cup Panko breadcrumbs
¾ cup Parmesan cheese, grated
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter
2 tablespoons olive oil
2 cups of Nanny’s Red Sauce
8 slices of Muenster cheese, thinly sliced
Between two sheets of wax paper, pound chicken tenders with a meat pounder or rolling pin until ¼ inch thick; set aside.
In a small, shallow dish, beat eggs and water with a fork; set aside. In another small, shallow dish, combine Panko, Parmesan cheese, salt, and pepper.
In a large nonstick skillet, melt butter and olive oil at medium-high heat. While skillet is heating to medium-high, dip chicken tender into egg mixture, then into Panko mixture, coating both sides evenly. Place in hot skillet. Repeat with rest of the chicken. Cook 4 to 5 minutes until golden brown and crispy.
And there’s more! A warm, savory appetizer is always welcome at any dinner party or cocktail hour. Use warm Nanny’s Red Sauce for dipping. These mini-meatballs also can be served over pasta as a main course.
Savory Mini-Meatballs
Makes 38
½ pound pork sausage
½ pound ground chuck
1/2 onion, grated
1 carrot, grated
¼ cup fine breadcrumbs
1 egg, beaten
¼ cup ketchup
Pinch of red pepper flakes
Salt and pepper to taste
Preheat oven to 375 degrees.
Combine all ingredients in a medium-size bowl. Shape the mini- meatballs with a melon ball scoop. Place on a baking sheet lined with parchment paper.
Bake 30 to 40 minutes or until golden brown.
Serve with toothpicks and warmed Nanny’s Red Sauce for dipping.
Learn from Leslie:
