Fresh Tomato Sauce

The only way this gets easier is if someone makes it for you.

INGREDIENTS

• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 3 cloves garlic, minced
• 5 vine-ripe tomatoes, roughly chopped
• ⅓ cup red wine (any wine you enjoy drinking will do)
• 2 tablespoons tomato paste
• 10 fresh basil leaves, chiffonade (stacked, roll like a cigar and then thinly sliced lengthwise)
• Kosher salt and pepper

DIRECTIONS

1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes
2. Add garlic and cook another minute or so - just until fragrant
3. Add tomatoes, turn heat up and let cook a minute or two
4. Next add wine and tomato paste, mix then bring sauce to a boil, turn down heat and let simmer about 10 minutes
5. Add the basil then season with salt and pepper to taste
6. Serve on everything - pasta (of course), toast, eggs, polenta, pizza, grilled bread, chicken... did I say on everything?

WATCH ME MAKE THIS

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GRILLED STEAK SALAD

This is a staple meal in our house – protein with a bunch of greens, so quick and delicious. I can get it on the table in 10 minutes.

Serves 2, as an appetizer

INGREDIENTS

• 1 boneless New York steak
• 1 teaspoon olive oil
• Kosher salt
• Fresh black pepper
• 10 grape tomates, halved
• 1/2 avocado, diced
• big handful watercress
• big handful baby arugula
• big handful frozen peas
• 1/4 sliced onion
• handful blue cheese crumbles

DRESSING

• 1/3 cup olive oil
• big pinch Kosher salt
• 6 grind fresh black pepper
• 1 tablespoon grainy Dijion mustard
• 1 teaspoon honey
• 1/2 lemoon

DIRECTIONS

1. Preheat dry cast iron pan or skillet until smoking hot
2. Throw all dressing ingredients in a jar and shake well
3. Rub steak with little oil and season well on both sides
4. Cook steak for 3 minutes, flip cook 2 minutes – let meat rest 3 minutes
5. While thats cooking, defrost peas in a collinder under running hot water for 1 minute 
6. In large bowl, drizzle 3 tablespoonsof dressing over leaves, onion, avo, tomatoes and peas, toss the salad
7. Crumble over the blue cheese
8. Serve the salad, topped with sliced steak (cutting against the grain), drizzle over a little more dressing.

WATCH ME MAKE THIS

(btw... in the video, I forgot the red onion and blue cheese, doohhhh!)