Recipe Course: Sauces

Eggplant Caponata

  • Heat olive oil in large sauté pan set over medium heat; cook garlic for 2 minutes or just until fragrant. Add onion, and hot pepper (if using); cook for 8 minutes or until softened.
  • Add diced eggplant and a little olive oil if necessary to gently coat the eggplant; cook, tossing frequently, for 12 to 15 minutes or until eggplant is softened.
  • Add celery and tomatoes; cook for 10 to 15 minutes or mixture is moist, softened and well mixed. Add salt; reduce as needed until jam-like consistency.
  • Add pine nuts, raisins and capers, and toss to mix well. Season with salt to taste. Let cool slightly; serve warm, at room temperature or cold.

Tip: Serve with an assortment of crisp breads.

Recipe provided by Francesco Tonelli.

Chunky Plum Tomato Sauce

  • Heat 3 tbsp olive oil in large sauté pan set over medium heat; sauté onion, celery, carrot, parsley and bay leaves for 5 minutes or until onion is translucent but vegetables have not browned.
  • Increase heat to high; stir in one-third of the tomatoes. Cook, stirring occasionally, for 2 to 3 minutes or until tomatoes start to soften. Add half of the remaining tomatoes. Cook, stirring occasionally, for 2 to 3 minutes. Reduce heat to medium. Add remaining tomatoes and cook, stirring frequently, for 5 minutes, or until chunky sauce forms.
  • Remove and discard bay leaves from sauce. Stir in salt, parsley and remaining olive oil.

 

Tips:

  • To freeze: Divide sauce into 2 freezer-safe plastic containers or large resealable plastic bags. Store in the freezer for up to 6 months. Thaw overnight in refrigerator or defrost in microwave, then reheat before serving over pasta.
  • Pasta with Chunky Tomato Sauce: In large saucepan, cook 1 lb pasta according to package directions until al dente. Reserving 3/4 cup cooking water; drain pasta and return to cooking pot. Add 1 tbsp extra virgin olive oil and toss. Add 2 cups of warm sauce; toss to coat. Divide among plates. Top with 1 cup sauce.

Black Olive Sauce

  • Heat olive oil in saucepan set over medium heat; sauté onion for 3 to 5 minutes or until translucent. Stir in tomatoes and olives; season with salt and pepper to taste. Reduce heat to medium-low; simmer, covered, for 10 minutes.
  • Remove from heat and stir in parsley. Let stand at room temperature for an hour. Reheat just before serving.

 

Recipe provided by Chef Mary Ann Esposito

Olive Tapenade

In small bowl, mix together olives, capers, olive oil, lemon juice, garlic powder, anchovy paste, and pepper to taste.

Tip: Serve in a small serving bowl surrounded by an assortment of crackers.

Recipe reprinted with permission of Bolla Wines

10-Minute Zesty Salsa

In small bowl, combine tomatoes, jalapeño peppers, onion, cilantro, garlic, olive oil, salt and pepper; refrigerate until serving. Serve with tortilla chips.

Tips:

• Serve this salsa with 1 bag (12.5 oz) Snyder’s of Hanover® Tortilla Chips.
• When cutting or seeding hot peppers, use rubber or plastic gloves and avoid touching your face.

Recipe provided by Wheatfields