Our friend Jentry gave us this recipe. I have (of course) lost the original and pieced together what I remember into this patchwork version. It’s a really quick bare-bones marinara sauce. It’s very light-textured and goes well with chicken Parmesan. We also use canned diced tomatoes, but I plan on trying it with fresh tomatoes when they’re in season.
1 T. olive oil
3 cloves garlic, chopped (we use 5 or 6)
2 cans diced tomatoes
1 T. basil
1 T. oregano
1 T. sugar
1 tsp. salt
1 tsp. black pepper
1 T. tomato paste
1. Heat olive oil in a deep skillet over medium heat. Sauté garlic until just tender, stirring constantly.
2. Add tomatoes, basil, oregano, sugar, salt, black pepper and tomato paste. Stir until tomato paste is integrated, then stir occasionally until sauce boils.
3. Turn down heat and simmer gently, stirring occasionally for 5 minutes.
Goes great with Cinnamon Fluff Cake.
Mix together in saucepan…
1 cup sugar
2 Tbsp. cornstarch
Stir in gradually…
2 cups boiling water
Boil one minute, stirring constantly. Stir in…
4 Tbsp. butter
juice and grated rind of one lemon
Keep hot until time to serve
Gabe’s grampa smuggled this recipe into the U.S. from Syria via Cuba back in the day.
1 19oz can of chick peas, or two of the smaller European-sized cans of chick peas (a.k.a. garbanzo beans, a.k.a. ceci beans, a.k.a. Kichererbsen
One Teaspoon of salt
Three tablespoons of Sesame Tahini (Ground Sesame Seeds in Olive Oil)
Four or five cloves of peeled garlic (you can use fresh garlic or minced in a jar)
Five tablespoons of Lemon Juice
1. Drain the chick peas and save the juice.
2. Dump everything else into the blender
3. Start blending and slowly add chick pea juice until you get the viscosity you like (we used about half of the juice we drained).
Note: we used 3 heaping teaspoons of minced garlic in our batch and it was strong enough for us.
We had some leftover minced parsley and threw that on there with a little olive oil and a dusting of Spanish pimentón (smoked paprika).