Summer Sauce

September 3, 2026 by Leave a Comment

This has become a staple for me. I use it as a tomato sauce replacement in recipes, or in place of crushed tomatoes for bolognese, for pasta sauce, pizza sauce, or even just warmed as is for tomato soup. I’ve made it with all kinds of tomatoes. Heirloom, cherry, sungolds, whatever I had on hand. It is inspired by Alexandra Stafford’s Simple Roasted Yellow Tomato Sauce.

Last year our tomatoes did poorly so I bought over 60 pounds at a local farm. I used 40 pounds yellow tomatoes and 20 pounds red tomatoes since most of my family needs low acid. I just made sure to use 2/3rds yellow in every batch. The smaller tomatoes with blister more than the larger, as it’s really the skin that will blister. These don’t need cored or cut at all.

Using larger tomatoes, simply core and quarter.

Don’t worry about getting much color on your garlic, as that will add some bitterness.

And we’re going for a sweet summer sauce.

A taste of summer to get through the winter! I still have a few containers left from last year and they taste exactly the same as when they were made. I like to freeze in quarts and pints. The pints are handy for pizza sauce or to use in place of a can of tomato sauce.

Don’t forget the butter as it emulsifies the sauce giving it a smooth and creamy texture and prevents it from separating and becoming watery. I love cooking with herbs but for this I don’t add any since I’m going to use in in a variety of dishes.

SUMMER SAUCE
Yield: approximately 6 cups

2- 2 1/2 pounds tomatoes*
2 1/2 cups chopped onions or shallots
1 teaspoon kosher salt
6-8 garlic cloves
3/4 cup water
3 Tablespoons unsalted butter

Quarter large tomatoes or leave small cherry tomatoes whole. Place in 9 x 13 or casserole pan.
Add onions or shallots and garlic and sprinkle with salt.
Roast at 475 degrees for about 30 minutes or until tomatoes are soft and starting to blister. (Note that the large, quartered tomatoes won’t blister as much)
Let cool slightly before transferring to a blender and add water.
To help steam escape if your lid has a small opening in the lid leave it open and cover with a tea towel. Start blender on low and increase speed slowly. Add butter and continue blending until well emulsified. Mine usually looks good with about a minute total blending time.
Add additional water if needed and blend until smooth.
Let cool before transferring to freezer containers. Store in the freezer for long term storage or use within a week from the fridge.

*For a less acidic sauce use at least 2/3rds yellow tomatoes. This sauce turns out great using small cherry tomatoes, sungolds, heirloom tomatoes, or a variety of any.

Filed Under: Freezer, Pasta, Sauces / Condiments Tagged With: , ,

Pad Thai

July 8, 2020 by

I have experimented a long time trying to recreate our favorite Thai restaurant’s pad thai at home. This version checked all the boxes!
At an Asian market I picked up some “red pepper powder” similar to these found online. They were the flavor I was missing in previous batches. They are more like flakes then powder and are moderately hot with more flavor than heat. If you don’t have them you could also use crushed red pepper flakes or chili sauce to add to desired heat level.
I’ve made the sauce with tamarind paste before but I was all out this time and to my surprise this version was just as good!

Filed Under: Asian, Pasta Tagged With: , , , , ,

Chicken Parmesan Meatballs

February 18, 2020 by

These little meatballs are a hit in my house. Sometimes I make them ahead (refrigerate for a few days or freeze for longer storage) for crazy days. I promise they will taste so much better than any packaged meatballs you’ll even buy in the store. I only use ground chicken from my local butcher because it’s ground chicken breast and we really love the flavor of it.
But use what your family likes, even ground turkey would work well.

Filed Under: Chicken / Turkey, Pasta Tagged With: , , ,

Homemade Noodles

September 25, 2017 by

I love making homemade pasta.  I usually enlist the help of my favorite sous chefs, my daughters.  They are more than happy to help especially when they know fresh pasta is coming! It may seem daunting but it is far easier than you think!
Pasta dough recipes vary quite a bit, but this is how I make mine.  By adding more liquid/ eggs the dough is softer and easier to work with.  I find it is much easier to start with less flour and gradually add more to desired tackiness.  This makes a dough much easier to roll out as well.
I use plain all purpose flour.  If you want to use whole grain flours I suggest just subbing out a quarter to a half of the flour.

Pasta Dough
Makes approx 19 oz

2 Cups flour (plus more as needed)
4 eggs (and water or other puree/ juice to make 1 cups)
2 tsp salt

Measure your flour onto your clean working surface.  Make a well in the center.

Add water if needed to your eggs to measure 1 cup. (Or another flavoring, such as vegetable puree or juice)

Add to the center of the well and add your salt.

Use a fork to whisk eggs.  Start incorporating the flour from the outer walls.

 

When you’ve added most the flour start using a bench knife to scrape it together.  Add more flour as needed so it isn’t sticky.

When done your dough should be smooth but not sticky.  You may have to add a couple more cups of flour even.

Wrap tightly in plastic wrap and rest at least 30 minutes before using.  This allows the flour to fully hydrate and relaxes the gluten to be able to roll out thinly.
I like to make it earlier in the day or even a couple days ahead of time and store in the refrigerator.

Here is a dough made with basil pesto used for 1/4 cup of the water:

To roll out by hand: Divide dough into 2 or 4 pieces (whatever is manageable for you) and roll out on a lightly floured surface as thin as possible.
Cut into desired shapes.
To roll out using a pasta roller: See steps here.
After you have your pasta cut dry on racks or cook immediately.

It cooks very quickly so if serving with a sauce have that ready before you cook the pasta.  Usually 1 to 2 minutes.

Print
Homemade Noodles

Yield: approx 19 oz.

Ingredients

  • 2 Cups flour (plus more as needed)
  • 4 eggs (and water or other puree/ juice to make 1 cup)
  • 2 tsp salt

Instructions

Measure your flour onto your clean working surface.  Make a well in the center.

Add water if needed to your eggs to measure 1 cup. (Or another flavoring, such as vegetable puree or juice)

Add to the center of the well and add your salt.

Use a fork to whisk eggs.  Start incorporating the flour from the outer walls.

When you've added most the flour start using a bench knife to scrape it together.  Add more flour as needed so it isn't sticky.

When done your dough should be smooth but not sticky. You may have to add a couple more cups of flour even.

Wrap tightly in plastic wrap and rest at least 30 minutes before using.  This allows the flour to fully hydrate and relaxes the gluten to be able to roll out thinly.

I like to make it earlier in the day or even a couple days ahead of time and store in the refrigerator.

To roll out by hand:

Divide dough into 2 or 4 pieces (whatever is manageable for you) and roll out on a lightly floured surface as thin as possible. 

Cut into desired shapes.

To roll out using a pasta roller:

See steps here.

After you have your pasta cut dry on racks or cook immediately.  It cooks very quickly so if serving with a sauce have that ready before you cook the pasta.  Usually 1 to 2 minutes.

https://mystainedapron.com/homemade-noodles/

 

Filed Under: Pasta

Pasta with Roasted Garlic and Mushrooms

June 30, 2016 by

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I’ve always loved using whole wheat but have never been a big fan of whole wheat pasta.  But I’ve been trying to use more whole grains and less refined flour so I experimented with a couple brands.  And I was super happy to find one we all love.  Delallo for the win! I find it locally at New Seasons Market but it looks like you can order it from their website as well here.
I love mushrooms but if you don’t, you can leave them out for a roasted garlic sauce… because everyone loves roasted garlic.  At least in my book.

This is a hearty and super satisfying meal and bonus, it comes together in a flash!

PASTA WITH ROASTED GARLIC AND MUSHROOMS

1/2 lb whole wheat capellini (or spaghetti if you like)
2 T unsalted butter
1 lb mushrooms, halved
2 T roasted garlic paste
2 T whole wheat flour
1 cup chicken broth
1/2 cup milk (I use fat free)
salt and pepper to taste
1/4 cup fresh basil leaves, chiffonade

Cook the pasta according to package directions. (Capellini only takes a couple of minutes to cook, so I bring a pot of water to a boil while I’m making the sauce, then cook the pasta when the sauce is almost done.)
Melt the butter in a large skillet over medium high heat.  Add the mushrooms and cook for 10 minutes, until caramelized.
Add the roasted garlic paste and flour and continue to cook for a 1-2 minutes.
Add milk and chicken broth and stir until thickened, a few minutes.  Season with salt and pepper.
Add the noodles, and some of the pasta cooking water to the sauce if needed to thin and coat the noodles.
Top with basil and serve.

Print
Pasta with Roasted Garlic and Mushrooms

Ingredients

  • 1/2 lb whole wheat capellini (or spaghetti if you like)
  • 2 T unsalted butter
  • 1 lb mushrooms, halved
  • 2 T roasted garlic paste
  • 2 T whole wheat flour
  • 1 cup chicken broth
  • 1/2 cup milk (I use fat free)
  • salt and pepper to taste
  • 1/4 cup fresh basil leaves, chiffonade

Instructions

Cook the pasta according to package directions. (Capellini only takes a couple of minutes to cook, so I bring a pot of water to a boil while I'm making the sauce, then cook the pasta when the sauce is almost done.)

Melt the butter in a large skillet over medium high heat. Add the mushrooms and cook for 10 minutes, until caramelized.

Add the roasted garlic paste and flour and continue to cook for a 1-2 minutes.

Add milk and chicken broth and stir until thickened, a few minutes. Season with salt and pepper.

Add the noodles, and some of the pasta cooking water to the sauce if needed to thin and coat the noodles.

Top with basil and serve.

https://mystainedapron.com/pasta-with-roasted-garlic-and-mushrooms/

Filed Under: Pasta, Whole Grain

Butternut Squash Pasta Sauce

October 21, 2014 by

Butternut Squash Pasta Sauce
You may be familiar with making your own pumpkin puree, but butternut squash is another favorite of mine.  I make some every fall and freeze in 15 oz containers (so it translates well for recipes that use a 15 oz can).  I use it to make sauces, like this one, or gnocchi (you can follow the recipe for the pumpkin gnocchi, just sub out the butternut).
Butternut squash has a great texture and mouth feel so it makes a wonderful sauce without needing to add milk or cream.  This is such a quick and easy recipe, and having the squash made ahead of time makes it ridiculously easy.

BUTTERNUT SQUASH PASTA SAUCE (With homemade bacon!)

8 oz (or a pound if you like) bacon lardons (you could also use chopped bacon, or panchetta, or omit entirely)
4 garlic cloves, minced
2 T fresh sages, very finely minced
15 oz butternut squash puree
2 cups chicken stock
salt and pepper to taste
1 pound pasta (something with lots of nooks and crannies to hold the sauce works best)
1/2 cup Parmesan cheese, grated or shredded

Cook the bacon in a large skillet over medium heat until crispy.  Drain and set aside.
Remove all drippings but a light coating in pan.  Add garlic and sage and saute until fragrant.
Add squash and chicken stock to pan and cook for 5-10 minutes over medium to medium high heat until reduced slightly and thickened slightly.
Season with salt and pepper to taste, add pasta and toss to combine.
Top with Parmesan cheese and reserved bacon.

NOTES: To make this without any meat, just use a tsp of olive oil to saute the garlic and sage.
If you have fresh butternut squash, peel, seed, and cube it.  Add about 2 1/2 cups to pan instead of the puree along with the chicken stock.  Cover pan and cook through, then puree.  Proceed again per recipe.

Print
Butternut Squash Pasta Sauce

Ingredients

  • 8 oz (or a pound if you like) bacon lardons (you could also use chopped bacon, or panchetta, or omit entirely)
  • 4 garlic cloves, minced
  • 2 T fresh sages, very finely minced
  • 15 oz butternut squash puree
  • 2 cups chicken stock
  • salt and pepper to taste
  • 1 pound pasta (something with lots of nooks and crannies to hold the sauce works best)
  • 1/2 cup Parmesan cheese, grated or shredded

Instructions

Cook the bacon in a large skillet over medium heat until crispy. Drain and set aside.

Remove all drippings but a light coating in pan. Add garlic and sage and saute until fragrant.

Add squash and chicken stock to pan and cook for 5-10 minutes over medium to medium high heat until reduced slightly and thickened slightly.

Season with salt and pepper to taste, add pasta and toss to combine.

Top with Parmesan cheese and reserved bacon.

NOTES: To make this without any meat, just use a tsp of olive oil to saute the garlic and sage.

If you have fresh butternut squash, peel, seed, and cube it. Add about 2 1/2 cups to pan instead of the puree along with the chicken stock. Cover pan and cook through, then puree. Proceed again per recipe.

https://mystainedapron.com/butternut-squash-pasta-sauce/

Filed Under: Pasta, Sauces / Condiments

Easy Pesto Pasta Salad

May 22, 2014 by

DSC03479

This is a great make ahead salad, since it tastes even better a few hours later, or even overnight.  You can add lots of other things to this if you want, like olives, roasted red peppers, arugula, or even some pine nuts for texture.  While I like making it plain like this, you can also add some olive oil and vinegar to the pesto to make a vinaigrette, or if you want it creamy add a few spoons each mayonnaise and sour cream to the pesto.

EASY PESTO PASTA SALAD

1 lb pasta, cooked al dente and cool
1 cup Fresh basil pesto (or premade)
Marinated fresh mozzarella (or chopped mozzarella)
2 or 3 tomatoes, seeded and chopped (or grape tomatoes, halved)

Toss all together, add a little olive oil and vinegar to the pesto to make more of a vinaigrette if you want it thinner.  Chill until serving.  Like I said.. Easy! 🙂

Print
Easy Pesto Pasta Salad

Ingredients

  • 1 lb pasta, cooked al dente and cool
  • 1 cup Fresh basil pesto (or premade)
  • Marinated fresh mozzarella (or chopped mozzarella)
  • 2 or 3 tomatoes, seeded and chopped (or grape tomatoes, halved)
  • .

Instructions

Toss all together, add a little olive oil and vinegar to the pesto to make more of a vinaigrette if you want it thinner. Chill until serving.

https://mystainedapron.com/easy-pesto-pasta-salad/

Filed Under: Pasta, Salad / Dressings

Macaroni Salad with Broccoli and Ham

July 9, 2013 by

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This is my homemade version of the Old Fashioned Macaroni Salad with Broccoli and Ham at Sweet Tomatoes Salad Buffet Restaurant.   Went there with my hubby for date night recently and they had this on the buffet.  Totally brought back memories of working there many years ago.  I used to be a trainer for them and would travel around the US to train employees for the new openings.  It was pretty fun (most the time anyways) 😉
I like the crunch in this salad from the raw vegetables.  It adds a much needed texture.  I don’t like alot of dressing on salads or pasta salads, so I wouldn’t use the whole amount of dressing, but add as little or as much as you like.
And I used my homemade Canadian Bacon, but any cooked diced ham would fine.   This holds well, and is maybe even better the second day.

MACARONI SALAD WITH BROCCOLI AND HAM
1 pound large elbow macaroni
2 cups fresh broccoli florets
3/4 cup olives, sliced
1/4 cup thinly sliced green onions
1/2 cup celery, diced
3/4 cup carrots, peeled and diced
1 1/4 cup diced ham (I used my homemade Canadian Bacon)

Dressing:
1/2 cup mayonnaise
1/2 cup sour cream (Or use an additional 1/2 cup mayo)
1/4 cup milk
1 T sugar
salt and pepper to taste

Cook macaroni and rinse with cold water until cool.
Toss with remaining salad ingredients.
Whisk dressing ingredients together in a small bowl.
Toss with salad, reserving some to see how dressed you want it, then add more if needed.
Chill for a couple hours or overnight.

Print
Macaroni Salad with Broccoli and Ham

Ingredients

  • 1 pound large elbow macaroni
  • 2 cups fresh broccoli florets
  • 3/4 cup olives, sliced
  • 1/4 cup thinly sliced green onions
  • 1/2 cup celery, diced
  • 3/4 cup carrots, peeled and diced
  • 1 1/4 cup diced ham (I used my homemade Canadian Bacon)
    • Dressing:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (Or use an additional 1/2 cup mayo)
  • 1/4 cup milk
  • 1 T sugar
  • salt and pepper to taste

Instructions

Cook macaroni and rinse with cold water until cool.

Toss with remaining salad ingredients.

Whisk dressing ingredients together in a small bowl.

Toss with salad, reserving some to see how dressed you want it, then add more if needed.

Chill for a couple hours or overnight.

https://mystainedapron.com/macaroni-salad-with-broccoli-and-ham/

Filed Under: Pasta, Salad / Dressings

Ziti with Bolognese

November 7, 2012 by

 


Time seems to be flying by so quickly anymore.  My babies are growing up so fast… well, okay, so they’re 9 and 5.  But they’ll always be my babies.

While I love getting all crazy and adventurous in the kitchen there is always room for simple meals.  That doesn’t mean simple can’t be delicious and homemade.  That’s why I keep some meal components in the freezer to help make a quick dinner that’s still homemade and make my hubby smile.  (Bolognese is at the very tippy top on his list of favorite things too).
This is perfect with a big salad and maybe even homemade baguettes or garlic bread.

ZITI WITH BOLOGESE
1 lb ziti, cooked just underdone
1 quart Bolognese (or your favorite spaghetti sauce)
1 cup ricotta cheese
1 T oil
1/4 tsp each salt and pepper
1 1/2 cups shredded mozzarella
1/2 grated Parmesan
1/4 cup fresh basil leaves, cut chiffonade, optional

Mix the mozzarella and parmesan together in a bowl and set aside.
Mix the ricotta, oil, salt, and pepper together in another bowl and set aside.
Mix the ziti and bolognese together and pour half in a greased 9 by 13 inch pan.


Dollop the ricotta mixture over pasta in pan.

Top with remaining pasta mixture and then sprinkle the cheeses over the top.  Bake at 400 degrees for 25 minutes.
Sprinkle with basil if using.

Print
Ziti with Bolognese

Ingredients

  • 1 lb ziti, cooked just underdone
  • 1 quart Bolognese (or your favorite spaghetti sauce)
  • 1 cup ricotta cheese
  • 1 T oil
  • 1/4 tsp each salt and pepper
  • 1 1/2 cups shredded mozzarella
  • 1/2 grated Parmesan
  • 1/4 cup fresh basil leaves, cut chiffonade, optional

Instructions

Mix the mozzarella and parmesan together in a bowl and set aside.

Mix the ricotta, oil, salt, and pepper together in another bowl and set aside.

Mix the ziti and bolognese together and pour half in a greased 9 by 13 inch pan.

Dollop the ricotta mixture over pasta in pan.

Top with remaining pasta mixture and then sprinkle the cheeses over the top. Bake at 400 degrees for 25 minutes.

Sprinkle with basil if using.

https://mystainedapron.com/ziti-with-bolognese/

Filed Under: Pasta

BLT Pasta

October 12, 2012 by


Bacon seems to mysteriousely dissapear once it’s cooked.  I think it’s that naughty kitchen fairy… or my hubby and kids. 🙂
I threw this together when I needed a quick pasta dinner to make and figured if I threw bacon in they would like it.  I was right.

BLT PASTA
3/4 lb bacon (about 8 thick slices)
1 medium red onion, chopped
3 garlic cloves, minced
2 1/2 cups grape tomatoes, halved
1/2 cup cream
1 lb pasta (I used campanelle, which is like torn little lasagna noodles), cooked
4 cups arugula
1 cup basil, torn
salt and pepper to taste
grated Parmesan cheese, for serving

Cook bacon and crumble, saving 1 T drippings.
Cook the pasta a minute underdone, reserving 1 cup of the pasta cooking water.
In the reserved tablespoon of drippings saute the red onion and garlic over medium high heat.
Add the tomatoes and cream and cook briefly.  Add salt and pepper to taste.
Add the pasta and let it finish cooking in the sauce, adding water as needed.
Add arugula and basil off the heat and toss together.
Top with freshly grated Parmesan cheese

Print
BLT Pasta

Ingredients

  • 3/4 lb bacon (about 8 thick slices)
  • 1 medium red onion, chopped
  • 3 garlic cloves, minced
  • 2 1/2 cups grape tomatoes, halved
  • 1/2 cup cream
  • 1 lb pasta (I used campanelle, which is like torn little lasagna noodles), cooked
  • 4 cups arugula
  • 1 cup basil, torn
  • salt and pepper to taste
  • grated Parmesan cheese, for serving

Instructions

Cook bacon and crumble, saving 1 T drippings.

Cook the pasta a minute underdone, reserving 1 cup of the pasta cooking water.

In the reserved tablespoon of drippings saute the red onion and garlic over medium high heat.

Add the tomatoes and cream and cook briefly. Add salt and pepper to taste.

Add the pasta and let it finish cooking in the sauce, adding water as needed.

Add arugula and basil off the heat and toss together.

Top with freshly grated Parmesan cheese.

https://mystainedapron.com/blt-pasta/



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Filed Under: Pasta