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: , ,

Charred Green Onion Pesto

August 9, 2021 by

If you go to the farmer’s market you’re likely to find an abundance of spring onions (or green onions) this time of year. Mine went a little wild in our garden this year because we’ve had a plethora of tiny baby bunnies make their home in our garden and well, I’m too much of a sucker to disturb them. I mean, come on…

Making a pesto is a great way to save fresh herbs for later but it makes great use of green onions as well.

Grilling is optional but I love the slightly charred flavor it gives the pesto and if you haven’t grilled lemons before you’re missing out on my favorite food group! I used roasted garlic cloves to add a little more flavor but fresh garlic cloves would work as well. I don’t use as much olive oil in this pesto because I can always add more when I’m using it to dilute it. I use these cookie dough silicone freezer containers to freeze mine in but ice cube trays work well too. One batch fit in 2 of my trays. Each tray has 15 compartments (about 2 Tablespoons in each compartment).

Toss with pasta, roasted potatoes or vegetables, add to a ranch dressing, spread on sandwiches…

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

Slow Cooker Pear Butter

October 26, 2020 by

Does anything quite say fall like something cooking in the slow cooker? Especially when cinnamon is involved. My oldest daughter loves, LOVES jams, spreads, condiments of any kind. I haven’t made pear butter in forever and had a big bag that was getting too soft for eating so I knew what to do.
This could easily be made with apples too and it isn’t safe for canning it freezes quite well and in little jars it would make a wonderful gift especially with some fresh bread or biscuits. My girls have discovered it’s yummy on pancakes as well.

Filed Under: Freezer, Halloween / Fall, Sauces / Condiments Tagged With: , , , ,

Pink Salt Caramel Sauce

October 2, 2020 by

Caramel is such an easy thing to make but can often go wrong.
I keep a jar of this in my cupboard for baking with or topping ice cream. A lot of recipes call for butter but I prefer making mine without. I find it works better when adding it to recipes. The other thing I do different is use pink salt. I’ve been doing this for years and everyone always asks what I add to my caramel to make it taste so good. I used to use sea salt with good results but once I tried making it with pink salt on a whim and now it’s the only way I make it!
I don’t use a candy thermometer, I find it’s easier to watch the color. For me, it’s just perfect when it’s a medium amber. Using a nonstick pot will make it easier to clean but harder to see what color it is so I use a heavy stainless pot. Boiling water in the pot afterwards helps cleanup.
This sauce makes perfect little gifts and can be used for an apple dip, ice cream sauce, or incorporated into baking instead of melting down caramel cubes (which taste like straight corn syrup, not caramel!)

Filed Under: Candy / Confections, Sauces / Condiments, Uncategorized

Ghee Whiz!

October 17, 2017 by

What is ghee? Well, think of it as caramelized butter.  It has a higher smoke point than regular butter and a deeper, more nutty flavor.
Basically all you’re doing is evaporating off the water content and browning the milk solids (which you strain out).
Clarified butter is similar, ghee is just cooked longer for a deeper flavor.
My favorite uses for ghee are for popping popcorn and grains, stir frying, roasting… anytime you want to cook at a higher heat or get an amazing sear, pull out the ghee.  It is easier than you think and lasts quite a long time.  If you get any water in it, that can cause bacterial growth.  So I always keep it in a jar with a lid and use a clean dry utensil.  Or you can store in the refrigerator as well.
It can take over 20 minutes, so I usually make it when I’m going to be in the kitchen anyways making dinner or doing dishes or whatever.

GHEE
1 pound unsalted butter

Using a small heavy pot, add butter and heat over medium heat.

After it melts it will begin to foam up.  Keep cooking!

Turn your heat down if it is boiling too hard.  You want a gentle simmer.

The second foam is what we’re looking for.

When the milk solids are a deep brown you’re done!

Just strain and let cool.

Store on the counter for a month in an airtight container (I use a jar) or refrigerate for longer storage.

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Ghee Whiz!

Ingredients

  • 1 pound unsalted butter

Instructions

Using a small heavy pot, add butter and heat over medium heat.

After it melts it will begin to foam up.  Keep cooking!

Turn your heat down if it is boiling too hard.  You want a gentle simmer.

The second foam is what we're looking for.

When the milk solids are a deep brown you're done! This can take over 20 minutes to reach this point, but it depends on heat level and your pot as well.

Just strain and let cool.

Store on the counter for a month in an airtight container (I use a jar) or refrigerate for longer storage. 

https://mystainedapron.com/gheewhiz/

Filed Under: DIY / How to..., Sauces / Condiments

Rosemary Salt

September 25, 2017 by

If you plant one thing, I suggest fresh rosemary.  I have a few planted around our house and they become huge and are usable practically year round.
Rosemary can be a little twiggy so getting the rosemary ground up small is helpful.
You can sprinkle this on popcorn, rub on a pork loin roast or whole chicken before cooking, roasted potatoes, or toss with some homemade pasta with a little lemon zest. Yum!  You can also add lemon zest to this before freezing.

Fresh Rosemary Salt

2 parts fresh rosemary (removed from stem)
1 part kosher salt

Pulse rosemary in spice grinder (or food processor) or mince finely by hand.
Store in the freezer.

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Rosemary Salt

Ingredients

  • 2 parts fresh rosemary (removed from stem)
  • 1 part kosher salt

Instructions

Pulse rosemary in spice grinder (or food processor) or mince finely by hand.

Store in the freezer.

https://mystainedapron.com/rosemary-salt/

Filed Under: Sauces / Condiments

Homemade Steak Sauce

August 21, 2017 by


“Steak sauce” is a little misleading, as this sauce is great on other things too.  Grilled chicken is particularly good with it, even veggies too.
I am baffled at recipes for steak sauce, BBQ sauce, or other homemade condiments and the main ingredient is ketchup.  If you are going to the trouble of making a homemade condiment do yourself a favor and use tomato products, not a premade ketchup as a base.
The end of summer is fast approaching.  But do yourself a favor and have at least one more grill night and take a tiny bit of time to make this easy amazing sauce.  I’m sure we’ll have it in winter even!

HOMEMADE STEAK SAUCE

1 white or yellow onion, chopped (approx 1 1/2 cups)
3 cloves garlic, minced
16 oz can tomato sauce
6 oz tomato paste
1/2 cup brown sugar
1/4 cup Worcestershire
1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 Tablespoons molasses
1 tsp mustard powder

In a medium pot saute the onion and garlic over medium heat until softened and fragrant.
Add remaining ingredients and bring to a boil.  Reduce heat and simmer for 15-20 minutes.

Pour through a strainer and discard onions and garlic.  Store in the refrigerator in an airtight container for a couple weeks or freeze for longer storage.

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Homemade Steak Sauce

Ingredients

  • 1 white or yellow onion, chopped (approx 1 1/2 cups)
  • 3 cloves garlic, minced
  • 16 oz can tomato sauce
  • 6 oz tomato paste
  • 1/2 cup brown sugar
  • 1/4 cup Worcestershire
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons molasses
  • 1 tsp mustard powder

Instructions

In a medium pot saute the onion and garlic over medium heat until softened and fragrant.

Add remaining ingredients and bring to a boil.  Reduce heat and simmer for 15-20 minutes.

Pour through a strainer and discard onions and garlic.  Store in the refrigerator in an airtight container for a couple weeks or freeze for longer storage.

https://mystainedapron.com/homemade-steak-sauce/

Filed Under: Grilling / Smoking, Sauces / Condiments

Cran-Blue Berry Sauce

November 24, 2014 by

Cran-Blue Berry Sauce

I know some people only like the canned gel-like cranberry sauce.  I personally can’t get on that band wagon.  A sauce shouldn’t be gel, if you ask me.  Fresh cranberry sauce is so easy and I love having something tart and fresh on the table with the feast.  I usually make my cranberry sauce with blackberries in it, but I thought this batch with blueberries was amazing.

CRAN-BLUE BERRY SAUCE

1/2 cup water
1 cup sugar
12 oz cranberries
1/2 cup orange juice
zest of 1 orange
2 cups blueberries (fresh or frozen)
1 granny smith apple, chopped fine

Put all ingredients in a pot and cook over medium heat for about 10 minutes, or until cranberries have popped.  Serve warm or at room temperature.
DSC02330

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Cran-Blue Berry Sauce

Prep Time:

Cook Time:

Cran-Blue Berry Sauce

Ingredients

  • 1/2 cup water
  • 1 cup sugar
  • 12 oz cranberries
  • 1/2 cup orange juice
  • zest of 1 orange
  • 2 cups blueberries (fresh or frozen)
  • 1 granny smith apple, chopped fine

Instructions

Put all ingredients in a pot and cook over medium heat for about 10 minutes, or until cranberries have popped. Serve warm or at room temperature.

https://mystainedapron.com/cran-blue-berry-sauce/

Filed Under: Holiday Recipes, Sauces / Condiments

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.

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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

Basil Pesto

May 16, 2014 by

DSC03464

 

Pesto is the ultimate spring food.  It makes everything taste so darn fresh and tasty.  I dare you not to taste it and see rainbows and flowers blooming.
Pesto is  easily adjusted and incredibly easy.  I usually make it with my food processor but you could do it by hand with a knife if you want a work out.  🙂   The nuts can be omitted completely or exchanged with almonds or other nuts.   I actually leave it out altogether.  I just prefer the taste of pesto nut free.   The basil can be switched with many kinds of herbs or combination of.  When making a big batch sometimes I cut the basil with about 25% parsley.  The vinegar or lemon juice will help retain that bright green color and add some acidic brightness.  You can find my pesto pizza sauce recipe  here, the main difference is I add more olive oil for a thinner sauce and up the garlic.  This is a great all purpose pesto, and my favorite.  I use it on many things, even just smearing sandwiches… brushing rolls towards the end of cooking… rubbing under chicken skin when roasting.. tossing with roasted vegetables just before serving.. toss with pasta.. I don’t usually eat it straight from the jar with a spoon.. but pretty close to it 😉

BASIL PESTO

2 cups packed fresh basil leaves
2 garlic cloves
¼ tsp salt
¼ cup grated Parmesan cheese
¼ cup olive oil
3 T pine nuts, optional
splash lemon juice or vinegar, optional

Put everything in the bowl of a food processor and pulse until finely minced.   Place in an airtight container and cover with a thin layer of olive oil and refrigerate.
To freeze leave out the parmesan.  Freeze in containers or ice cube trays then transfer to a ziplock.

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Basil Pesto

Ingredients

  • 2 cups packed fresh basil leaves
  • 2 garlic cloves
  • ¼ tsp salt
  • ¼ cup grated Parmesan cheese
  • ¼ cup olive oil
  • 3 T pine nuts, optional
  • splash lemon juice or vinegar, optional

Instructions

Put everything in the bowl of a food processor and pulse until finely minced. Place in an airtight container and cover with a thin layer of olive oil and refrigerate.

To freeze leave out the parmesan. Freeze in containers or ice cube trays then transfer to a ziplock.

https://mystainedapron.com/basil-pesto/



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Filed Under: Sauces / Condiments