Fix, Freeze, Feast - Kati Neville [54]
1. Mix tomato paste and hot water in a large stockpot until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano, and thyme.
2. Add tomato sauce and diced tomatoes; mix well. Do not cook.
3. Measure sauce into appropriate portions for immediate use. Divide remaining sauce evenly among 1-gallon freezer bags for later use.
4. Seal and label each bag with the amount of sauce inside. Freeze.
TO ENJOY
1. Completely thaw one bag in the refrigerator.
2. Use in a recipe calling for tomato sauce, or simmer in a saucepan over medium-low heat for 20 minutes and pour over your favorite pasta.
3. To use in a meat sauce, brown and drain 1 pound lean ground beef for every 8 cups of sauce; add cooked beef to sauce and gently reheat.
BASIC RED SAUCE: SMALL BATCH
MAKES ABOUT 10 CUPS
1 (12-OUNCE) CAN TOMATO PASTE
2 cups hot water
2 tablespoons dried parsley
2 tablespoons minced onion
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon sugar
2 teaspoons salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
1 (28-ounce) can tomato sauce
1 (28-ounce) can diced tomatoes
Several 1-quart freezer bags (number will vary)
1. Mix tomato paste and hot water in a large bowl until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano, and thyme.
2. Add tomato sauce and diced tomatoes; mix well. Do not cook.
3. Measure sauce into appropriate portions for immediate use. Divide remaining sauce evenly among 1-quart freezer bags for later use.
4. Seal and label each bag with the amount of sauce inside. Freeze.
TO ENJOY
1. Completely thaw one bag in the refrigerator.
2. Use in a recipe calling for tomato sauce, or simmer in a saucepan over medium-low heat for 20 minutes and pour over your favorite pasta.
3. To use in a meat sauce, brown and drain 1 pound lean ground beef for every 8 cups of sauce; add cooked beef to sauce and gently reheat.
“Yum!” says my four-year-old. —KN
BROWN SUGAR AND BOURBON
MARINADE FOR SALMON
MAKES 2 MARINADES, FOR 2 POUNDS SALMON EACH
2 cups orange juice
1 cup packed brown sugar
½ cup soy sauce
½ cup bourbon
4 tablespoons diced onion
2 teaspoons minced garlic (about 6 cloves)
2 ounces (about a 2½-inch piece) fresh ginger, peeled and cut into 1/8-inch-thick slices
2 small square freezer containers, labeled
ON HAND FOR COOKING EACH ENTRÉE
2 POUNDS SALMON
1. Whisk together orange juice, brown sugar, soy sauce, and bourbon in a large bowl; divide evenly between the two freezer containers.
2. Into each container, measure 2 tablespoons onion and 1 teaspoon garlic. Divide the ginger slices evenly between the containers.
3. Seal and freeze.
TO USE THE MARINADE WITH FRESH FISH
1. Completely thaw one marinade in the refrigerator.
2. Place 2 pounds salmon in an ungreased 13- by 9-inch baking dish. Pour marinade over salmon and marinate 6 to 8 hours in the refrigerator.
3. Prepare a medium fire in a gas or charcoal grill.
4. Cook salmon, turning occasionally, for 10 to 15 minutes, or until fish flakes easily with a fork. Discard remaining marinade.
This compound butter offers a great way to use up pecans left over from holiday baking. I wrote this recipe to yield an ample amount for those large holiday gatherings of friends and family. Toss with green beans or roasted red potatoes. —KN 1 cup unsalted butter, softened cup finely crumbled Gorgonzola cheese 2 tablespoons pecans, finely chopped
GORGONZOLA-PECAN BUTTER
MAKES 4 BUTTER LOGS, ABOUT 1/3 CUP EACH
1 cup unsalted butter, softened
cup finely crumbled Gorgonzola cheese
2 tablespoons pecans, finely chopped
Wax paper
1 one-quart freezer bag, labeled
1. Mix butter, Gorgonzola, and pecans in a medium bowl.
2. Divide mixture in quarters and place each portion on a sheet of wax paper. Roll paper tightly so that the butter takes the shape of a log; place all four butter logs in the freezer bag.
3. Seal and freeze.
TO ENJOY
Completely thaw one butter log in the refrigerator. Store in an airtight container in the refrigerator for