With social distancing guidelines and shelter in place laws in effect at least through the end of the month, it’s time to start taking this seriously and not leaving your house unless it’s absolutely necessary. Part of that means not going to the grocery store for one loaf of bread or because you ran out of LaCroix, and instead, learning to get creative with the items you already have in your kitchen.
When the instructions for social distancing and self-isolation came from Governor Newsom here in California, one thing I didn’t have to worry about was being able to eat from my pantry. It’s not that I’m a canned food fan. In fact, I much prefer the type of foods that live in the refrigerator: fresh vegetables, juicy fruits and select organic proteins. It’s more that I’m a fundamentally lazy person. Yes, I may have written a 500-hundred page cookbook, BUT if given the choice to go into my car and drive in L.A. traffic to go to the supermarket, where I then have to find parking before grocery shopping, versus sit on my couch and watch an episode of Silicon Valley until I fall into an hour-long slumber, I choose the latter. I really love a good nap.
So, because I am lazy, at times, I find myself hungry without fresh food in the house. I don’t like ordering in, and so it is in these moments that I get the most creative in my kitchen. Fueled by hunger for a proper meal, I play with the ingredients I find buried in my pantry, a skill that’s become especially useful now that we are supposed to be limiting trips to the supermarket.
Since everyone is making pasta like never before, I thought I’d start off with a simple sauce recipe that even the laziest of us can accomplish.
Recommendation: Read through recipes outside the kitchen, like on the couch or even when you’re in bed. Get a feel for how each one works. That way if you’re missing some ingredients, you can come up with alternatives before you find yourself in the throes of cooking. For example, if you read through this recipe thinking “I don’t have red pepper flakes for the sauce,” take an inventory of your pantry to see what else you might have—maybe you’ve got some cayenne sitting around. Or maybe you’ll think, “I have a jalapeño I can chop up.” The point is to not go running out for spices or other ingredients, and figure out how to make do with what you’ve got. And by the way, if you have none of those heat-adding touches on hand, just make it without the spiciness (it will still taste fine, I promise). The purpose is to use these recipes as a template for you to get creative in your pantry, which is a lesson that will serve you well past the end of quarantining.
So without further ado, let’s make a simple tomato and basil sauce from the ingredients that have probably been sitting in your pantry for months.
Simple Tomato and Basil Sauce
I like canned tomatoes for certain sauces, because they’re just as good in the winter as they are in the summer—unlike fresh tomatoes, which are only good in summer—and they lend themselves to a richer sauce, with very little work.
This sauce doesn’t have many ingredients. It’s the opposite of Emeril Lagasse’s “BAM, BAM BAM!” explosions of flavor. This sauce is about harmony, about letting the garlic and whole basil leaves gently infuse their flavors into the tomatoes. The carrots add sweetness to the tomatoes naturally, without sugar, and lend a mildly earthy flavor.
⭐︎ 1 (28-ounce) can whole peeled tomatoes
⭐︎ ¼ cup extra-virgin olive oil
⭐︎ 3 large garlic cloves
⭐︎ ½ teaspoon red pepper flakes
⭐︎ 1 to 2 carrots, cut into matchstick pieces
⭐︎ 1 to 1 ½ teaspoons kosher salt
⭐︎ 10 to 15 fresh basil leaves, left on stems
Makes: 2 cups sauce for a box or a box and half of pasta
- Place a medium heavy pan over a medium flame for a couple minutes.
- Add the tomatoes and their juices to a food processor or blender and pulse into a thick pulp. You can also squeeze the tomatoes by hand, but be careful of the splattering!
- Add the olive oil to the hot pan, followed by the garlic, red pepper flakes, and carrots. Watch as the bubbles emanate from garlic; that is the garlic infusing its flavor into the oil. Don’t let the garlic burn or even brown—you want it to stay translucent.
- After several minutes, add the tomato purée. You will see olive oil coming up on the sides of the tomatoes; this is ok, the olive oil helps to transform the flavor of the tomatoes.
- Add a good sprinkling of salt, about 1 teaspoon, and a large handful of basil leaves. Stir occasionally. It will be done when it is no longer watery and the sauce has thickened, 20 to 25 minutes,
- Taste for salt and add more if necessary. If you aren’t sure if there is enough salt, there isn’t. Add more.
- Remove the carrots and use them as a side dish for another meal (see Variation). It’s up to you if you want to remove the garlic and basil leaves or keep them in for a rustic feel.
Variation: If you’d like a sweeter, more nutritious sauce, remove the garlic and basil and puree the tomato sauce with about half of the carrots in a blender or food processor. It will be delicious (and a good way to hide vegetables from your kids).
Enjoy with a box and a half of your favorite pasta (now you finally know how much to make).
In 2010, back in her hometown of Los Angeles, Elana founded the Meal and a Spiel cooking school out of her parents’ kitchen, and now travels the country teaching people how to make phenomenal food, easily.
Elana holds a B.A. from Brown University and a M.A. from Middlebury College in Florence, both in Italian Studies. She has written and performed stand-up comedy to Los Angeles audiences, spent 4 years teaching high school World History and has led experiential culinary vacations throughout the boot of Italy.
Her ultimate dream is to live in a world where everyone shares love with one another through cooking.
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