I believe if it is easy to make at home you are better off because you know exactly what is in it. Some recipes are complicated and ingredients rare, but keeping some simple things in your cupboard are worth it. I always keep 28 oz. cans of Marzano Tomatoes on hand and I can easily whip up a delicious marinara sauce or this great cold weather soup. I also love having live basil plants from my AeroGarden as they were perfect to combine with tomato dishes. I adapted this recipe from one found in the New York Times and you should play with until you get what you want.
In a dutch oven or medium pot over medium heat add
1 tablespoon olive oil
until heated and add
1 small onion chopped and a bit of salt
and saute about 5 minutes or until softened. Add
3 cloves garlic minced
and saute for about 30 seconds or until fragrant. Add
1 can San Marzano whole tomatoes 28 oz.
1 tablespoon sugar
2 large sprigs of basil
another 3 cloves garlic minced
Simmer for 15 minutes. Add
1 quart chicken stock (preferably homemade)
1 parmesan rind
Cover pot, reduce heat to low and simmer for 20 minutes. Add
1/3 cup rice
Simmer for additional 15 minutes until rice is tender. Remove the parmesan rind and puree with stick blender. Serve garnished with chiffonade basil, grated parmesan and garlic croutons . Can be refrigerated for a few days or frozen for a few months.
Delicious for cold weather days ahead and easy to whip up from the pantry.
TOMORROW: I review Office Hour