Simple San Marzano Tomato Sauce

I found this simple recipe in the New York Times Cooking section about 6 months ago and have been using it ever since.  It’s simple - only a handful of ingredients, and it’s versatile - I use it as a pizza sauce, pasta sauce, eggplant Parmesan and the list goes on.   The best part is it only takes 30 minutes or less to make.  The most important thing about this recipe is to use certified canned San Marzano tomatoes from Italy.  If you’re on the lookout, it’s pretty easy to spot these beauties at your local grocery store which should carry a few certified brands.  If you have access to an Italian grocery store, even better because they carry a variety of brands and price points.

 

San Marzano tomatoes are grown just south of Naples in volcanic soil courtesy of Mount Vesuvius.  They have a distinct flavor that is hard to find anywhere else – the perfect balance of acidity and sweetness.  When I made a pizza with canned sauce (Oh...My...God!) my kids complained that their mama’s homemade pizza didn’t taste right.  They were used to the glory that is San Marzano tomatoes, so of course I can’t take shortcuts ever again…

The original recipe calls for 7 cloves of sliced garlic.  While I do enjoy garlic, I think that’s a bit much.  I use about 3 cloves sliced and then remove them when the sauce is done but that’s just my personal preference.  I love that you use your clean hands to crush the tomatoes and when you add them to the olive oil and sizzling garlic it looks like velvet. 

Ingredients

1 28 oz can whole San Marzano tomatoes, D.O.P certified if possible

¼ cup extra-virgin olive oil

3 garlic cloves, peeled and sliced

1 pinch of red pepper flakes

1 teaspoon salt

1 large fresh basil sprig, or ¼ teaspoon of dried oregano

1.)    Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

2.)   In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.

3.)   As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano (if using) and salt. Stir.

4.)   Place basil sprig, including stem, on the surface. Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.

Enjoy!

"The Greatest Wealth is Health" - Roman Poet Virgil

Olive Oil, Honey & Egg Yolk Facial Mask

   I love the way my skin feels and looks after getting a spa facial but I don't like having to pay a king's ransom to get one.  Therefore in my search for an inexpensive alternative, I've been making this one at home for years.  With just three simple ingredients that you'd be hard-pressed not to find in your kitchen, you've got the makings for a fabulous, moisturizing facial mask.

   I am a firm believer that to achieve healthy, glowing skin so much more depends on what you put in your mouth than what you put on your face which is why I love this easy, inexpensive mask recipe.  You don't have to spend a lot of money on expensive creams and lotions as long as you're feeding your body with proper nutrition, foods that give you a natural, healthy glow and keep you well-hydrated.  However, sometimes we need a little extra help in the "glowing" department so it's nice to know we can pamper ourselves naturally with something we can easily whip up at home.

   First, here are the benefits of the three ingredients:

   Egg Yolk - Eating egg yolks can make your skin smooth and help preserve your skin's elasticity.  When applied to your face, the egg yolk will help remove oil and dirt from your skin and will also help to make the mask smooth and creamy when you apply it to your face.

   Honey -  Honey has been used for ages as an anti-bacterial agent - you can put honey on an open wound and it will heal faster.  Using honey in the mask will gently clean your skin, making it healthy and supple by killing germs and reducing swelling and inflammation.

   Olive Oil - is there anything it can't do?  It truly is the elixir of  the Gods.  Sophia Loren is said to bathe in the stuff as well as ingest two tablespoons a day (neat) which has been attributed to her ageless beauty.  You can remove your eye make-up with olive oil, use it as a night cream and an all-over skin and hair moisturizer.  In this mask, the olive oil will nourish and clean your skin, and will easily rinse away leaving your skin moisturized and glowing.

1.)  Separate one egg  - using only the yolk - in a small bowl or ramekin

2.)  Add 1 teaspoon of honey and 1 teaspoon of olive oil

3.)  Mix until combined and smooth;  apply to a clean face.  Rest with it on your face for about 15 minutes then rinse with warm water.  I like to do this mask right before a shower because it can get kind of sticky and hard to get out of your hair. 

   Your skin will be well-moisturized, smooth and glowing.  You can store the extra mask in the refrigerator for about a week or so and use it as often as you like.

    “Beauty is how you feel inside, and it reflects in your eyes. It is not something physical.”  - Sophia Loren