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Recipes Home


Turn a home cooked meal into a night out with these delish recipes using Nonna's tomato sauces.

Buon appetito!

SCROLL DOWN

Recipes Home


Turn a home cooked meal into a night out with these delish recipes using Nonna's tomato sauces.

Buon appetito!

CLICK ON A DISH OR SCROLL DOWN

USING PRESERVED SUMMER TOMATOES

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Sloppy Saucy Joey


 Sauce it. 

Sloppy Saucy Joey


 Sauce it. 

Sloppy SMOKY Saucy Joey

Serves 4


INGREDIENTS:

1 16oz jar of Nonna's Smoky Sauce
1 lb ground lamb
1 whole onion (chopped)
1 whole bell pepper (chopped)
2 Tbsp EV olive oil
Fresh rustic bread
Fresh parsley
Salt & pepper to taste

PREPARATION:

In a medium skillet, sauté onions and peppers in the hot EV olive oil until caramelized (add a Tbsp water if too dry). Add the lamb, salt & fresh pepper to taste and stir until fully cooked. Stir in Nonna’s Smoky Sauce and heat through. Sprinkle some freshly chopped parsley. 

Spoon onto rustic multigrain rolls & pair with your favorite beer. Messy by design, but deliciously simple. Not just for kids anymore! Cheers!

Once you put Nonna’s Sauce in the pot, THAT’S when the magic happens!
Sloppy Saucy Joey with Nonna's Smoky Sauce. © City Saucery
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Spicy Salsa with Roasted Sweet Corn


 Scoop it. 

Spicy Salsa with Roasted Sweet Corn


 Scoop it. 

Spicy Salsa with Roasted Sweet Corn

Serves 4-8


INGREDIENTS:

1 16oz jar Nonna's Spicy Sauce
1/2 cup fresh sweet corn kernels (a whole cob)
2 Tbsp fresh lime juice (a whole lime)
Chopped fresh parsley (about 1/4 cup)

PREPARATION:

Roast the kernels in a very hot cast-iron pan without any oil for about 2 minutes, mixing constantly. Let cool. Roughly chop the parsley (leave out the stems) and mix with the corn. Add the lime juice and a 16oz jar of Nonna’s Spicy Sauce. Mix & serve with your favorite corn chips.

Spicy Salsa with Roasted Sweet Corn. © City Saucery

Spicy Salsa with Roasted Sweet Corn. © City Saucery

The fresh corn adds a great sweetness to the salsa and this quick roasting method is so easy and quick!
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Eggplant Parm


 roast it. 

Eggplant Parm


 roast it. 

SWEET ROASTED EGGPLANT PARM

Serves 2-4


INGREDIENTS:

Extra-virgin olive oil
2 large organic eggplant, about 2 pounds
Sea salt and freshly ground black pepper
1 jar of Nonna’s Sweet Sauce
1 lb fresh (unsalted) mozzarella, sliced
1/2 cup freshly grated Parmigiano-Reggiano
7-8 cloves of garlic (with skin)
Fresh basil leaves for garnish

PREPARATION:

Preheat the oven to 450º F.

Oil a sheet pan

Slice each eggplant into 6 pieces (12 total) about 1 1/2 inches thick. Lightly season each eggplant disk with sea salt and black pepper and place on the sheet pan. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplant from the oven. Remove the eggplant slices from the baking sheet and set aside to cool.

Lower the oven temperature to 350º F. In another medium sized sheet pan, line with parchment paper, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread about a 1/4 cup of Nonna’s Sweet tomato sauce. Place one slice of mozzarella over each slice and sprinkle with 1 teaspoon grated Parmigiano Reggiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, mozzarella and grated cheese. Repeat the layering again until all the ingredients are used up.

Lightly smash the garlic cloves and place around the medallions. Bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Garnish with fresh basil leaves. Serve.

This is a fun twist on a southern Italian classic. Same great flavors but without the frying and the breadcrumbs.
Eggs in Purgatory, a.k.a. Shakshuka. © City Saucery
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Spicy Shrimp Linguine


 Mix it. 

Spicy Shrimp Linguine


 Mix it. 

Spicy Shrimp Linguine

Serves 4


INGREDIENTS:

1 16oz jar Nonna's Spicy Sauce
1 lb Linguine pasta
20 fresh shrimps (deveined)
3 fresh garlic cloves
3 Tbsp EV olive oil
2 Tbsp capers
2 sprigs fresh parsley (for garnish)

PREPARATION:

Prep the shrimp by washing them throughly and removing the tails. Set aside. 

In a medium sauce pan, over medium heat, sauté garlic and oil & capers till garlic turns golden. Add shrimps, raise heat and cook for 3-4 minutes. Meanwhile, chop fresh parsley. Set aside. Add 1 jar of Nonna's Spicy Sauce to the pan and cover and cook for another 4 minutes. Set aside covered. 

Meanwhile, in a separate pot bring 2 quarts of salted water to a boil. Add pasta and cook till al dente. (Do not overcook!) Drain very well.  Add pasta to the shrimp sauce (in the pan) and mix. Add the chopped parsley to each dish as garnish.

Spicy Shrimp Linguine. @City Saucery
Try to cook shrimp the same day you buy them... and keep them in the fridge on ice to keep them nice and fresh.
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Jalapeno-Cheddar Burgers


 Top it. 

Jalapeno-Cheddar Burgers


 Top it. 

Spicy Jalapeno-Cheddar Burgers

Serves 4-6


INGREDIENTS:

1 16oz jar of Nonna's Spicy Sauce
2 lbs Ground beef
4 oz cheddar cheese, grated
2 jalapeno peppers, chopped fine
Sea salt and fresh ground pepper to taste
Romaine lettuce
Whole wheat Challah rolls
EV olive oil

Spicy Jalapeno-Cheddar Burger. © City Saucery

PREPARATION:

Drizzle about 1 Tbsp EV olive oil into a large skillet. Over medium heat, sauté the chopped jalapenos until softened. Set aside to cool. 

Combine the ground meat with the cheddar, cooled jalapenos, a pinch of sea salt, and 4 tbsp of Nonna's Spicy Sauce. Form into patties. Sprinkle some fresh black pepper on each side.

In the same skillet, drizzle about 2 Tbsp EV olive oil, and when hot, place your patties and grill until brown. About 5 min each side for medium rare. If you like them extra crispy, turn them a couple of times. You'll notice the cheese will melt and become crispy.

While your burgers rest for about 5 min, toast (optional) the inner side of the rolls before serving. Spread some of Nonna's Spicy Sauce on the bun under crispy romaine lettuce, and top the burger off with a generous dollop of Nonna’s Spicy Sauce. 

Pair with crispy steak fries and enjoy!

The sauce mixed into the burger patties makes them extra moist, extra juicy, and very flavorful!
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Chop-chop Ratatouille


 Simmer it. 

Chop-chop Ratatouille


 Simmer it. 

LEAFY Ratatouille

Serves 4-6


INGREDIENTS:

1 16oz jar of Nonna's Leafy Sauce
1 zucchini
1 whole yellow onion
1 whole red bell pepper
1 whole eggplant
1/4 cup EV olive oil
3 cloves garlic (minced)
Sprig of rosemary
1/2 tsp thyme
salt & pepper

Have it hot or cold, as a main dish or as a side... this quick and delish dish is a family pleaser!
Chop-Chop Ratatouille. © City Saucery

PREPARATION:

Dice the eggplant (skin on) into 1/2 inch cubes and roughly chop the onions and peppers. In a large pan, heat the oil and sauté the onions, garlic and herbs until caramelized. Add the peppers and eggplant to the pan, season and cook for about 5 minutes stirring occasionally, until slightly browned. Add Nonna’s Tomato Sauce, cover and simmer for 5-10 minutes. Serve hot as a main dish or at room temperature as a side. 

A simple, delicious & rustic dish. No creepy ingredients!

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Sweet 'n Creamy Tomato Soup


 Slurp it.

Sweet 'n Creamy Tomato Soup


 Slurp it.

Sweet Creamy Tomato Soup

Serves 4


INGREDIENTS:

1 16oz jar of Nonna's Sweet Sauce
2 cups tepid water
1/2 cup organic heavy cream
1 Tbsp salted butter
Fresh thyme
Fresh basil
1 pinch nutmeg
Whole wheat bread (cubed)

PREPARATION:

In a medium sauce pan sauté the thyme in butter, add Nonna’s Sweet Sauce, water, heavy cream & nutmeg. Simmer for 5 minutes and serve with cubed whole wheat bread and some chopped basil. Toast the bread for some extra crunch!

 

Try substituting the cream with your favorite nut milk... coconut milk pairs amazingly well!
Sweet Tomato Soup. © City Saucery
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Farro al Pomodoro


 Bake it.

Farro al Pomodoro


 Bake it.

Nonna’s SWEET Farro al Pomodoro

Serves 4-6


INGREDIENTS:

1 16oz jar of Nonna's Sweet Sauce
1/2 lb farro
4 cups water
1/2 cup Parmigiano Reggiano (grated)
1 tsp sea salt

PREPARATION:

In a medium sauce pan, add water to boil. Add salt and farro to boiling water. Lower flame, cover and cook for 45 minutes. Meanwhile, preheat oven to 350º. Drain farro. Return farro to pot and add Nonna's Sweet Sauce. Mix till blended. In a casserole dish, work in layers: Add farro, then cheese and continue layering. Final layer should be with cheese. Cover casserole dish with foil and bake for 30 min, until it 'sets'. Let rest for 5 min and serve.

Find farro al your local specialty grocer. It’s an amazing grain with a delicious nutty flavor.
Farro Casserole. © City Saucery
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Spicy Shrimp Cocktail


 Chill it. 

Spicy Shrimp Cocktail


 Chill it. 

Spicy Shrimp Cocktail with Avocado

Serves 4-8


INGREDIENTS:

1 16oz jar of Nonna's Spicy Sauce
2 lbs large shrimp
Juice of 1/2 a Meyer lemon
1 to 2 Tbsp Horseradish
1 Tbsp Worcestershire Sauce
2 ripe avocados (cubed)
Fresh parsley for garnish

PREPARATION:

Poach shrimp for 3 minutes. Drain and cool under cold running water. Peel and devein, leaving tails on. Refrigerate. 

In a medium bowl, stir together Nonna's Spicy Sauce, fresh lemon juice, horseradish and Worcestershire. Set aside. Pit and peel avocados; cut into 1/2-inch cubes. Add avocados and shrimps to Sauce. Mix gently! Chill in fridge for at least an hour before serving in margarita (or martini) glasses. Garnish with chopped fresh parsley.

Instead of poaching, you can also grill the shrimp with some EV olive oil and sea salt for a whole different flavor and texture
Spicy Shrimp Cocktail with Avocado. © City Saucery
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Cheesy Ricotta Balls


Dip it. 

Cheesy Ricotta Balls


Dip it. 

SPICY Cheesy Ricotta Balls

Serves 4-8


INGREDIENTS:

1 16oz jar Nonna's Spicy Sauce
28 oz fresh ricotta, drained
2 organic eggs
2 cups grated Pecorino Romano
1 cup fine bread crumbs
1 bunch fresh basil (chopped, to yield 2 Tbsp)
3 cloves garlic (minced)
Olive oil (for frying)

PREPARATION:

In a large bowl, combine ricotta, grated cheese, garlic, eggs, basil & bread crumbs. Mix it with your hands until combined well. Form mixture into balls the size of small walnuts, set aside. 

In a tall pan, over med heat, add oil to reach at least 2" deep. Heat oil to about 360 degrees. Add a few balls at a time. Don't overcrowd the pan! Fry each ball until golden brown. Remove w slotted spoon & drain. Place on a flat dish lined w a paper towel (to soak up any xtra oil). Repeat till done. Serve ricotta balls with a dipping bowl of either Nonna's Spicy or Sweet or Smoky Sauces (or all 3 combined!). 

A bite size street food recipe for your next party that’ll have your guests feelin’ mighty-mighty festive!
Cheesy Ricotta Balls. © City Saucery
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Eggs Purgatory


 poach it. 

Eggs Purgatory


 poach it. 

SPICY Eggs in purgatory

Serves 2-4


INGREDIENTS:

1 16oz jar of Nonna's Spicy Sauce
1/2 Tbsp olive oil
3 cloves garlic
1 small onion
15 oz (1 can) chickpeas
sea salt, black pepper to taste
1/4 cup finely grated Parmesan
2 Tbsp feta cheese
4 eggs, as fresh as possible
fresh herbs (optional)

It makes for an easy weeknight dinner or delicious weekend brunch. Substitute with Nonna’s Sweet Sauce for a non-spicy version.
Eggs in Purgatory, a.k.a. Shakshuka. © City Saucery

PREPARATION:

Preheat oven to 375ºF.

Mince the garlic and dice the onion. Meanwhile, heat the oil in a cast iron skillet over medium heat. Add the garlic and the onion and cook until the garlic is fragrant and the onion is translucent, about 5 minutes.

Drain and rinse the chickpeas. Add to the saucepan and stir into the garlic and the onion. Salt and pepper to taste.

Pour in the tomato sauce and mix everything well. Once the sauce starts bubbling, Make a small hollow with your spoon and crack an eggs into it. Repeat with all the eggs. Top each egg with a sprinkle of salt and a crack of pepper. Then sprinkle feta and Parmesan over the whole thing.

Move the saucepan to the oven, and bake until the egg whites are set, about 10-12 minutes. Sprinkle with fresh herbs and serve directly from the skillet for a fun family meal.  

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Amaranth Fritters


Top it. 

Amaranth Fritters


Top it. 

LEAFY Amaranth Fritters

Serves 4-6


INGREDIENTS:

1 16oz jar Nonna's Leafy Sauce
1 cup Amaranth
1 1/2 cups water, room temp
1 clove Garlic, minced
1 tspn Sea salt
1/4 tspn Black pepper
1 tbsp Grana Padano cheese, grated
1 Large organic egg
2 tbsp Unbleached whole wheat flour
1 tbsp Fresh basil, chopped
Oil, to fry

Eggs Benedict molds (optional)

You can use eggs benedict molds to help them keep their round shape, and get them all the same size
Amaranth Fritters. © City Saucery

PREPARATION:

Place amaranth, garlic, salt and water into a pot. Bring to a simmer over medium heat. Cover, reduce heat and cook until all liquid is absorbed (about 40 minutes).

Transfer amaranth to a bowl and let cool completely. Add egg, flour, basil, Grana Padano, black pepper and mix well.  Heat 1/4 inch of oil over medium heat in a wide skillet. Drop batter into hot oil 1 tbspn at a time (use the eggs benedict molds if you have any. This helps the fritters keep their round shape. Use for just one side. Remove mold when browned and flip over to cook other side until browned). Cook until browned, turning only once, about 2 minutes on each side. Remove from the pan and drain onto a large tray lined with paper towel.

Serve with Nonna's Spicy, Sweet or Smoky Sauce. Buon appetito!

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Spicy Red Lentils


Serve it. 

Spicy Red Lentils


Serve it. 

Thamma's SPICY Red Lentils
(Masoor Dal)

Serves 4-6


INGREDIENTS:

1 16oz jar Nonna's Spicy Sauce
1 cup red split lentils
4 cups water
1/8 + 1/4 tspn turmeric
1 small onion (chopped)
4 cloves garlic (minced)
2 tbsps extra virgin olive oil
1/2 tspn + 1/4 tspn whole cumin
1/2 tspn sea salt (more to taste)
2 tbsps fresh cilantro

Thamma (Bengali for grandma) says red (orange) split lentils cook up more quickly than regular lentils as a result of being smaller and split in half. So don’t overcook!
Spicy Red Lentils. © City Saucery

PREPARATION:

Rinse lentils thoroughly. Add water and lentils to a medium pot over medium heat and bring to a boil. Lower and simmer (skim the foam) until lentils are cooked (about 6 minutes). Set aside.

In a small pan, over high heat, add extra virgin olive oil, cumin, garlic and onion. Lower heat and sauté till onions are soft (3-5 minutes). Add the turmeric and continue sautéing. Add 1/4 cup of Nonna's Spicy Sauce and salt. Mix and sauté (1-2 minutes). Pour about 1 cup of the cooked lentils into sauté pan and mix. Shut off flame and add sauced lentils back into pan of lentils over medium flame. Mix and simmer to reduce just a bit (about 2 minutes). Don't over reduce!  Add cilantro and mix. Serve!

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Peas and Farro


Mint it. 

Peas and Farro


Mint it. 

SWEEt Fresh Minted Peas & Farro

Serves 4


INGREDIENTS:

1 16oz jar Nonna's Sweet Sauce
1 lb organic frozen peas, thawed
1 cup farro (presoaked)
2 1/2 cups water
1 small onion (chopped) 
1/4 cup fresh mint (chopped) 
1 tsp Sea Salt
3 tbsp extra virgin olive oil
1 cup farro water*

PREPARATION:

Drain the farro and combine it with enough fresh water to cover it in a small pot (about 2 1/2 cups). Add salt and bring to a boil. Reduce heat to low, cover and simmer for up to 25 minutes (until grains are tender). Meanwhile, in a medium pan over medium flame, heat the olive oil and sauté the onions till translucent. Add peas and cook for 15 min (covered). Drain the farro (you should have some water left in the pot– *reserve about a cup). Add farro, 1/2 jar of Nonna's Sweet Sauce and farro water to the peas. Bring to a boil. Chop the mint, add to mix and serve.

Soak the farro in cold water for 8-12 hours before cooking. If you can’t soak your farro overnight, or you simply forgot, no worries! Just increase its cooking time to 45-60 min until tender.
Minted Peas & Farro. © City Saucery
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Spicy Meatballs


smother it

Spicy Meatballs


smother it

Nonna's SPICY meatballs

Serves 6-8 (Makes 20-30 meatballs, depending on ball size)


INGREDIENTS

2 16oz jars Nonna's Spicy Sauce (reserve 1/2 cup for meatball mixture)*

1/2 lb organic ground beef
1/2 lb organic ground pork
1/2 lb organic ground veal
1/2 cup parmigiano reggiano cheese, freshly grated
1/2 cup pecorino romana cheese, freshly grated
2 tspn fresh Italian parsley (chopped), plus extra for garnish
4 garlic cloves (chopped fine)
1/2 cup bread crumbs
3 large organic eggs
Sea salt to taste
1/2 cup of organic whole milk
* 1/2 cup Nonna's Spicy Sauce

1 cup olive oil (for frying)
2 baking sheets
paper towels

Whether frying (the traditional way) or browning in the broiler, Nonna’s meatballs are plump, juicy and so tender a spoon can cut right through them.
Nonna's classic spicy meatball recipe is a crowd pleaser. Plump, juicy and so tender a spoon can cut through it.

Nonna's classic spicy meatball recipe is a crowd pleaser. Plump, juicy and so tender a spoon can cut through it.

PREPARATION

In a large bowl, place all the ingredients for the meatballs (including 1/2 cup of Nonna's Spicy Sauce). Using your hands, mix all the ingredients together well. It should feel soft in your hands. If it feels too dry, add more milk to help moisten. 

Using a tablespoon -making sure it's always equal in size- scoop the meat and form a ball in the palm of your hands (rub some olive oil on your hands to avoid the meat from sticking to your fingers).

Prepare a cast iron skillet with the oil & heat it up (about 2 minutes). As you shape them, place the meatballs onto a large cookie sheet and start adding the meatballs to the heated pan. Fry in batches –do not overcrowd the pan!– turn with tongs until nicely browned on all sides (they will continue to cook later in the sauce, so don't worry about them not being fully cooked through at this point). Transfer the meatballs onto a large cookie sheet lined with paper towel to help absorb any excess oil until you've finished all the meatballs. Note: If you rather bake the meatballs, preheat broiler and set oven rack in upper position. Line a rimmed baking sheet with parchment paper. Form the meatballs and arrange on prepared sheet. Broil until browned on top, about 7-10 minutes.

Meanwhile, heat Nonna's Spicy Sauce in a wide pot until simmering.

Add the browned meatballs to the sauce & let them simmer for about 15 minutes over low heat, until they're cooked through. You can also let the meatballs sit (with no flame) for 5-10 minutes until you're ready to serve.

Garnish with an extra sprinkle of grated cheese and fresh parsley.  Buon appetito!

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Smoky Goulash


Stew it

Smoky Goulash


Stew it

SMOKY EGGPLANT Goulash

Serves 6


INGREDIENTS

1 16oz jar Nonna's Smoky Sauce
2 cups low-sodium chicken stock
2 tbsp olive oil
3 lb whole boneless beef chuck roast, cut into 3 steaks
Kosher salt and freshly ground black pepper
4 medium carrots, 2 split lengthwise, 2 cut into bite-size pieces
2 small stalks celery
1 large yellow onion, thinly sliced
2 red bell peppers, thinly sliced
3 cloves garlic, thinly sliced
2 bay leaves
2 tbsp all-purpose flour
1 lb Yukon Gold potatoes, peeled and cubed
Chopped fresh parsley leaves, for serving

Two sets of vegetables; one at the very beginning to flavor it as it cooks, then a fresh set toward the end of cooking, delivers maximum flavor while ensuring that the vegetables are perfectly cooked (and not mush). Buon appetito!
Nonna’s Smoky Sauce gives this hearty beef stew a great base with tons of flavor and depth, true to its Hungarian roots. Serve immediately or refrigerate for up to 5 days for an easy weekday dinner.
Nonna's Smoky Goulash is simpler and as delicious as the Hungarian original. 

PREPARATION

Adjust oven rack to lower position and preheat to 300°F.

In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to pot. Sear, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a large plate and set aside.

Add diced carrots to Dutch oven and cook, stirring, until well browned on all sides, about 4 minutes, lowering heat as necessary to prevent scorching. Season to taste with salt and pepper, then transfer to a bowl and set aside. Add split carrot, celery stalks, onion, peppers, and garlic and cook until onion and peppers are softened and lightly browned, about 8 minutes.

Add Nonna's Smoky Sauce and stir for about 30 seconds. Add chicken stock and bay leaves.

Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the plate back into the Dutch oven. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should remain at a slow, steady simmer throughout. Adjust oven temperature if necessary during cooking.

Remove stew from oven. Add potatoes and reserved sautéed carrots to stew. Return to oven and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour. Using a wide spoon, skim off any excess fat from the surface of the stew and discard.

Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Season to taste with salt and pepper if necessary.

Serve immediately, sprinkled with parsley. Alternatively, let cool overnight or refrigerate for up to 5 days and reheat to serve.

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Zucchini Spaghetti


SAUTEE IT

Zucchini Spaghetti


SAUTEE IT

Zucchini Spaghetti with Garlicky Shrimp and Tomato Chili Paste

Serves 4-6


INGREDIENTS

1 Spiralizer machine (set to spaghetti setting, thick) 
3 Medium zucchini
1/2 Cup extra-virgin olive oil
4 Cloves garlic
2 Tbsp Spicy Tomato Chili Paste
2 tspn sea salt, divided
1/4 tspn nutmeg, grated

1 lb raw shrimp, peeled and deveined (tails left on if desired)

Perfect summer meal!

Perfect summer meal!

PREPARATION

Set your spiralizer to the spaghetti setting (on thick). Feed the machine one zucchina at a time. Set aside. 

In a medium pan, over high heat, add 1/4 cup EVOO, 2 cloves garlic. Cook garlic for 1 minute, add spaghetti squash, nutmeg, 1 teaspoon sea salt, 1 tablespoon Spicy Tomato Chili Paste and toss and cook for 5 minutes (without tossing). Remove zucchini spaghetti from pan and place in a large a bowl. Set aside.

In the same pan, using the same juices from the zucchini spaghetti, over high heat, add 2 cloves garlic, 1/4 cup EVOO, 1 tablespoon Spicy Tomato Chili Paste and sautee garlic for 1 minute, then add shrimps and toss and cook for 6-7 minutes. Add cooked shrimps to the zucchini spaghetti bowl and mix. Add more Spicy Tomato Chili Paste if intensity is desired. Serve warm.

Buon appetito!  

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Easy Gazpacho


Chill it

Easy Gazpacho


Chill it

Easy Summer Gazpacho

Serves 4


INGREDIENTS

1 16oz jar Nonna's Sweet Sauce 
16 ounces water
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 cups diced English cucumber
Salt and freshly ground pepper, to taste
Fresh basil (for garnish)

 

PREPARATION

Combine Nonna's Sweet Sauce, water, lemon juice, and olive oil in a bowl. Stir in the cucumber. Salt and pepper to taste. Garnish with basil. Serve chilled. 

Buon appetito!  

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Using Preserved Tomatoes


Using preserved tomatoes

Using Preserved Tomatoes


Using preserved tomatoes

Filetto di Pomodoro

Serves 4


INGREDIENTS:

1 qt. Sweet Summer Plum Tomatoes & Basil
1 small red onion (minced)
3 cloves garlic (minced)
2 tbsp extra virgin olive oil
1/2 cup warm water
1 tsp dried oregano
Sea salt (to taste)
1 lb of fusilli pasta (or your personal favorite)
Pecorino cheese

PREPARATION:

In a heavy 4 qt. pot, heat the EVOO and saute the red onion until well caramelized (about 7 minutes). Add garlic and saute for another 2 to 3 minutes. Add the whole jar of Sweet Summer Red Plum Tomatoes & Basil and mix well. Crush the tomatoes with a potato masher or wooden spoon. Add 1/2 cup warm water, the oregano and sea salt. Cover and simmer for 30 minutes. 

Meanwhile, bring to boil a large pot of well salted water. Add your pasta and cook according to the instructions on the package. Ideally, until al dente! Drain pasta and add to the pot of sauce and mix well over a low flame.  Top with freshly grated cheese and serve. Buon appetito!

This simple recipe is one of the easiest and most delicious ways to use your Sweet Summer Plum Tomatoes with Fresh Basil. Italians call it (and will always order it as their first dish) filetto di pomodoro.

White Bean Soup

Serves 4-6


INGREDIENTS:

1 qt. Sweet Summer Golden Tomatoes & Sage
1 cup dry Cannellini beans
1 yellow onion (chopped)
2 cloves garlic (minced)
2 tbsp extra virgin olive oil
4 cups warm water
1 cup almond milk
1 tsp cumin
1 sprig fresh sage
2 tsp sea salt

Immersion blender 

PREPARATION:

Soak the beans overnight in 4 cups of water. Drain and set aside before cooking.

In a 4 qt. pot, heat the EVOO and sauté the onions until caramelized (about 7 min). Add garlic, salt, cumin and saute for another 3 min. Add water, soaked beans and 1 jar of Sweet Summer Golden Tomatoes & Sage. Bring to a boil and then simmer for 45 min to 1 hour or until the beans are tender. With an immersion blender, puree about half of the soup until creamy, leaving half of the beans and tomatoes intact, then mix. For extra creaminess add almond milk. Garnish with drizzling some EVOO and chopped sage. Serve. Buon appetito! 

 

Inspired by the traditional Cannellini bean soup. Our twist? Using our Sweet Summer Golden Plum Tomatoes with Fresh Sage and a dash of cumin. This is the perfect cold-weather soup that’ll warm you right up. Summer in a jar at its absolute best!