Ingredients

• 1 large tomato or 2 small ones
• 2 tbs. olive oil
• 1 tbs. Water
• 1 clove garlic
• 1/2 tsp. oregano
• 1/4 tsp. salt
• 1/8 tsp. pepper

Directions

• Slice tomato in bowl.
• Add rest of ingredients & mix.
• Cover and refrigerate 15 minutes to absorb flavor.

Rita

Ingredients:

• 30oz. large can of tomato puree
• (3) 6oz. can of tomato paste
• Sweet basil
• Oregano
• Salt and pepper
• Garlic salt
• Grated cheese
• Baking soda

Directions:

Set the stove on low.
Add the tomato puree and tomato paste in a large pot on the stove.
Rinse an empty tomato paste can and add four cans full of water.
Stir these ingredients together on Low. Sauce should be thin and watery.
Cover the top of the sauce with sweet basil and oregano.
Wait a few minutes, and then add a pinch of salt, pepper, and garlic salt.
Stir all ingredients.
Next, add a teaspoon of baking soda to remove the tangy acid taste from the tomato paste.
Check sauce occasionally.
Sauce will thicken over time.

Notes:

This recipe dates back to my great-great grandmother and has been passed on from one Italian generation to the next. In order to get the most out of this Italian recipe, my nana cooks the sauce on low and stirs it periodically over the course of a few hours. Often times we joke that she never leaves the kitchen and stirs all day long, but an Italian has to do what an Italian has to do!

BB

Ingredients

• 2 medium-sized zucchini, cleaned and cut into thin slices
• Coarse grained salt
• 2 lbs ripe fresh tomatoes, seeded and cut into 1 inch pieces
• 1/2 cup olive oil
• 1 cup lukewarm chicken or beef broth
• 1 large pinch of ground saffron
• 4 oz Prosciutto in one piece, cut into 1 inch cubes with all the fat removed
• Salt and freshly ground pepper
• 1 lb Penne pasta

Directions

Soak the zucchini in a bowl of cold water with coarse salt added for one half hour.
Bring a large pot of cold water to a boil over medium heat.
Drain the zucchini and rinse under cold water to remove all the salt.
Put tomatoes in a glass bowl, add 1/4 cup of oil and mix well.
Heat the remaining 1/2 cup of oil in a large skillet over medium heat, add contents of bowl to skillet, raise heat and sauté for 5 minutes, stirring every so often with a wooden spoon.
Dissolve the saffron in the broth and add it to skillet.
Add coarse salt to the pot of boiling water, then add the pasta and cook for 8-11 minutes, depending on brand. This is one minute less than for normal “al dente”.
Add Prosciutto to skillet and lightly season with salt and pepper. Sauté for one minute, drain the pasta and add it to skillet. Mix very well and cook for one minute more.
Sprinkle parsley leaves over and transfer to a large warmed serving platter.
Serve immediately with optional freshly grated Parmesan cheese.

Denise

Ingredients

• 2 lb Ricotta Cheese
• 1 tsp. salt
• 1 egg
• 4 cups flour

Directions

Mix Ricotta with salt & egg.
Add flour 1 cup at a time.
When dough isn’t stick to the touch, knead.
Break off chunks and roll into ropes.
Cut off pieces and roll in flour.
Dry on floured board, sheet, or towel.
Boil 10-15 min.
Drain and serve with sauce and cheese.

Rose

Ingredients

• 4 qt. chicken broth
• 1 lb. rice
• 1/2 glass red table wine
• 1/2 cup parmesan cheese, grated
• 4 tbs. butter
• 3 tbs. tomato paste

Directions

• Melt in butter 4 quart sauce pan over low heat.
• Add rice and stir for 2 minutes.
• Add red wine and stir.
• Stir in one cup of broth at a time to keep rice moist.
• This takes about 1/2 hour to cook.
• Rice should be al dente (a little undercooked).
• Before removing from stove stir in tomato paste.
• Then add 1/2 cup grated cheese and don’t forget to stir.
• You’re ready to serve.

Regina

Ingredients

• 1 lb. thinly sliced beef
• 1/3 cup grated Parmesan cheese
• 1 1/2 tbs. butter or margarine
• 1 tbs. parsley
• 1/4 clove garlic
• 3 cups tomato sauce
• 1 tsp. salt
• 1/2 tsp. pepper

Directions

• Flatten steak and cut into strips about 3 inches wide.
• On each strip, rub with garlic and dot with butter.
• Then sprinkle parsley, cheese, salt, and pepper.
• Tie with string or toothpick.
• Brown in Extra Virgin Olive Oil.
• Cook in tomato sauce for 1 hour.

Regina