Tomato Sauce

Everyone has their version. Each of my family members have "their" recipe. I know they all have similar ingredients but each seems to taste just a little bit different. I wish I could replicate my Dad's sauce but I know he uses different tomatoes that I can't get here in Colorado. My brother and Rebekah like a meat sauce. I will occasionally add sausage to my sauce but usually its just this simple sauce. I like to make my sauce a little thicker then his and maybe a touch sweeter. Either way this is definitely a recipe steeped in tradition and dates back to my Dad's parents both in their kitchen and the restaurant. I have never seen a bottle of tomato sauce in my parent's house and I don't think I ever will. I hope our house will be the same!

Homemade Tomato Sauce
2-3 T evoo
1 large yellow onion, diced
4 garlic cloves, minced
1-3 T of the following fresh herbs (or 2 t dried) basil, oregano, thyme
2 carrots, small dice
2 celery stalks, small dice
2 T tomato paste
crushed red pepper
1 20oz. can crushed tomatoes (good quality)
1 20oz can whole tomatoes (good quality)
1 rosemary sprig
1 bay leaf
1 t sugar

I like to make my sauce in a big old cast iron skillet and then transfer it to a big pot to simmer. So heat the cast iron skillet until hot and then add the evoo. Next add the onion and turn it down to cook. Add the garlic, carrots and celery and cook until the onions are soft and tender. Add the herbs and the red pepper flakes and cook for 2 minutes. Mix tomato paste into vegetables until coated. If your skillet is big enough add the cans of tomato (as I stated, you really need to go for the best tomatoes on the shelf), if its not then move everything into the big pot. Finish with the rosemary sprig,sugar and the bay leaf and heat over low heat for at least 2 hours.

Stuffed Chicken, Mash Potatoes and Wilted Spinach

Man, was this delicious. I was so impressed with this dish. Using ingredients we had in the house and adding Dave's favorite component (tomato sauce) really created a great dinner for a cold night. I've commented on it before but the weather just hasn't been cooperating. We haven't had a summer yet. The rain and clouds continue to haunt us. Denver has had tornadoes each afternoon since this past weekend. On my way to work today I heard about one that touched down north of Denver and destroyed some vegetable crops. Not good. So when I came home after trying to take the dogs for a hike and get my mountain bike fixed (unsuccessfully) we wanted something to take the chill out of our bones. This did the trick!

Goat Cheese Stuffed Chicken
2 chicken breasts
1/2 C diced yellow onion
3 garlic cloves, minced

3-5 sage leaves, minced

1/4 C goat cheese

1/8 C Italian breadcrumbs

1 egg, beaten

2 T evoo

1/4 C chicken broth

1-2 C tomato sauce

Mashed Reds
4-5 red skinned potatoes, diced
1 T salt
2-4 sage leaves, minced
1/4 C sour cream (light)
milk
1 T butter

Wilted Spinach
3 large hand fulls of fresh spinach
1/2 t salt
fresh cracked black pepper
evoo
Fore the Stuffed Chicken: Butterfly each breast and pound thin. Heat 1 T evoo in a medium skillet over medhigh heat. Add the diced onions and saute until soft. Add garlic and sage and cook for 5 more minutes. Remove from heat and transfer to a small bowl. Let it cool down for 10 minutes then add the goat cheese and mix to combine. Spoon 1/2 of the cheese mixture on each butterflied breast and fold over, lightly press down to create a pocket. Gently brush each chicken pocket with egg and coat with breadcrumbs. Heat remaining evoo in same skillet over medhigh heat. Cook chicken 4-5 minutes per side until lightly browned. Add chicken broth and cover for 5-7 minutes or until chicken is cooked through. Remove to a plate and cover to keep warm while you make the spinach.
For the Mashed Reds: Boil salted water and add diced potatoes and cook until tender. Drain water and return to same pot. Add butter, sage and sour cream. Mash using a potato masher adding milk until well mixed/ mashed.

For Wilted Spinach: Heat evoo in the same skillet used for chicken. Add spinach, salt, pepper and broth. Cook for 2-3 minutes until just wilted.

To assemble dish: Place a scoop of mashed potatoes on each plate. Top with chicken and then spinach. Finish with a spoonful of tomato sauce and enjoy!