Tag Archives: tomato sauce

3/4 cup polenta, prepared according to package’s instructions
1 Tbsp plus 2 tsp olive oil
1 small onion, small dice
5 cloves garlic, divided, minced
Kosher salt and freshly ground black pepper
1 28-oz can peeled whole tomatoes, crushed by hand

Make the polenta:
1. Pour the prepared polenta into a square or rectangular pan. Cool and then invert onto a cutting board.
2. Cut the polenta into triangles, or whichever shape you prefer.
3. Heat 1 Tbsp of the oil in a pan over medium high heat. Sear each triangle until crisp and golden brown, about 3-5 minutes each side, depending on the thickness.

Make the sauce:
1. Heat the remaining 2 tsp oil over medium heat in a medium pot.
2. Add the onion and garlic and season with salt and pepper. Sweat until softened, about 5-7 minutes.
3. Add the tomatoes and juice to the pot. Stir and simmer over medium low heat for 20-30 minutes, until the flavors have melded but remain bright.

Spoon the tomato sauce onto a plate. Top with seared polenta. Serve with wilted baby spinach.


2 tsp olive oil
2 carrots, finely chopped
2 stalks celery, finely chopped
1 medium leek, finely chopped (or 1 small onion)
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 slices white bread
1 egg, beaten
1 tsp fresh thyme, finely chopped
1 tsp fresh oregano, finely chopped
3 Tbsp Parmesan, grated
1 pound ground meat (lean turkey or beef)
1/2 cup ketchup

1. Preheat oven to 400 F.
2. Heat oil over medium heat in a pan and add the carrots, celery, leek, and garlic. Season with salt and pepper and cook until soft, about 5-7 minutes. Cool and add to a medium bowl.
3. Soak the bread in warm water until the bread is very soft. Gently squeeze, leaving a good amount of water in the bread. Place in the bowl.
4. Add the egg, thyme, oregano and Parmesan to the bowl and stir.
5. Add the meat to the bowl and gently mix with your hands until just combined (do not overmix).
6. Form into a loaf on a sheet pan, or place into a loaf pan.
7. Spread ketchup over the top of the meatloaf and cover pan with foil.
8. Bake for 30 minutes, then remove the foil and bake for another 15-20 minutes.

Serve with sauteed hearty greens and mashed cauliflower.


Note: this recipe was adapted from a recipe my parents made. Theirs, as they claim, was perfectly moist; mine was a bit dried out. I forgot to add tomato sauce and Worcestershire sauce, for which I was reprimanded by my mother. I estimate you will need 1/2 cup tomato sauce and 1 tsp Worcestershire sauce. Will try it again soon!