Lemon Thyme and Ginger

Tomato Sauce With Rosemary and Balsamic Vinegar á la Marcella Hazan

Tomato Sauce with Balsamic Vinegar and Rosemary Recipe

Tomato Sauce with Balsamic Vinegar and Rosemary RecipeDuring this frenetic and festive holiday season, it is helpful to have a well-stocked pantry to quickly feed the family without sacrificing flavor or nutrition. If you have a can of plum tomatoes, garlic and olive oil you can cook up a tomato sauce in 15 minutes. If you have fresh or dried rosemary and balsamic vinegar, that 15-minute tomato sauce elevates into a herby infused wonderland. There is no need to call for pizza delivery, tomato and balsamic vinegar sauce mixed in with steaming bowl of penne pasta is quick, easy to make, and will warm you up on these brisk fall nights.

Tomato Sauce with Balsamic Vinegar and Rosemary recipe

 

Tomato and balsamic vinegar sauce is a throwback and staple recipe of mine. I used to make it a lot during the early years of my marriage for my growing family. Some recipes are timeless and will never feel out-of-place no matter how many years have passed. Tomato and balsamic vinegar sauce is such a recipe. It is a special classic.

Tomato Sauce with Balsamic Vinegar and Rosemary

Tomato Sauce with Balsamic Vinegar and Rosemary recipe

 

I discovered it in a cookbook of mine, Marcella’s Italian Kitchen by Marcella Hazan dating back to 1986. Marcella Hazan is one of my cookbook authors who I attribute to teaching me about real Italian cooking. While I read and cooked through her cookbooks, I learned how simple, but not simplistic, Italian cooking is. Using only a few key ingredients and traditional techniques, it is easy to create a fresh tasting, delicious and satisfying meal. Of course there are those traditional meals that take hours to make, but most of the food I relied on, could be prepared in 30 – 40 minutes. Many of Marcella’s pasta recipes became family favorites that over time would develop into our own.

Tomato Sauce with Balsamic and Rosemary Recipe

This recipe first caught my attention because of the added balsamic vinegar and rosemary was unlike any tomato sauce I had before. From this recipe I learned about adding vinegar to a sauce or stew to brighten up the flavor of the food. Up until that time I had only used vinegar for salad dressing. I loved the additional body and bright flavor the vinegar brought out in stews and sauces, and I continue to season with vinegar in several of my other recipes.

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