Marcella Hazan Tomato Sauce


  • 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
  • 5 tablespoons butter
  • 1 onion, peeled and cut in half
  •  Salt
  • 2 bay leaves


  1. Combine the tomatoes, their juices, the butter, the bay leaves and the onion halves in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. Discard the onion and bay leaves before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Copycat Taco Bell Quesadilla Sauce


  • ½ cup mayonnaise
  • ½ cup sour cream
  • 3 Tablespoons pickled jalapeno juice (from a jar of pickled jalapenos)
  • 3 Tablespoons pickled jalapenos (diced)
  • 2 teaspoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic granules
  • 1 teaspoon onion powder
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon chili powder


  1. Mix together and spread onto quesadilla

Stir Fry Sauce

NOTE: Pour on each individual plate

1/2 c soy sauce or liquid aminos

3T honey

1/2 c water

3T apple cider vinegar

1 tsp powdered ginger

1 tsp sesame oil

1 tsp hot sauce (if desired)


Combine all ingredients in a mason jar

Seal and shake well.