Boxed Tomatoes: Spaghetti and Meatballs….Spaghetti Squash, a Tomato Sauce Extravaganza!
Here is another post about a featured pantry item. This was not planned it just so happens that the last few times I cooked, I got so inspired by a key ingredient and just went off on different tangents with it. Which to me, is my favorite way to cook – when I am inspired and excited about ingredients – when they make me hungry and I can’t wait for the dish to be done. This post is going to feature different uses for tomato sauces, which I made from boxed tomatoes.
Now I am putting a disclaimer out there that this isn’t my mom’s, my grandmother’s or probably anyone’s grandmother’s recipe for tomato sauce, or meatballs. Even though I grew up both Spaghetti Squash and Spaghetti and Meatballs, I don’t like making anything EXACTLY the same way every time. Since I like to use my leftovers, when I make a sauce or any kind of dish, really, I always do a tour through the fridge to see what needs to be used yesterday, and find a way to incorporate it. Usually this means we get extra veggies in whatever dish I am making, which is never a bad thing. But it also ensures that my dishes are always slightly different every time, making it more interesting.
Here is the story of this Tomato Sauce Extravaganza! I bought a spaghetti squash with all intentions to make baked spaghetti squash with fresh mozzarella for dinner. Then on Twitter, I was chatting with some of my buds and Elle, from Elle’s New England Kitchen was making Spaghetti and Meatballs, and Peter, from Kalofagas was talking about garlic bread. So naturally, I started craving both things. So I decided to act on those cravings and just make everything all at once. So I made the tomato sauce so that it could go in my baked spaghetti squash dish and also be used the next day for the meatballs. I must admit both dishes were fabulous!
Then I made garlic bread topped with parm and a little leftover blue cheese. It was the perfect accompaniment.
Tomato Sauce
INGREDIENTS:
1/8 cup olive oil
1/2 red onion, diced – usually I prefer white, but this is what I had on hand
3 cloves garlic, minced
1/2 zucchini, diced
salt & pepper
1 small can of organic tomato paste
dash of red wine – we were drinking pinot noir that night, so that’s what went in
dried oregano, thyme and basil
1- 26. oz box of Pomi strained tomatoes
1- 26 oz box of Pomi chopped tomatoes
METHOD:
Heat olive oil in a large sauce pan. Add onion, garlic and zucchini and cook until veggies are soft. Add s&p and tomato paste. Cook until getting dry, then add red wine, dried spices and both boxes of Pomi. Cook sauce on low heat for about 45 minutes. Add water if getting too thick . TIP: this tip is actually my grandmother’s. Fill the tomato paste can with water to add to sauce – that way you are also cleaning out the cans.
Baked Spaghetti Squash with Fresh Mozzarella
INGREDIENTS:
1 spaghetti squash
1/2 cup caramelized onions (I had some leftover)
1 yellow squash – sliced
6 oz fresh mozzarella
sauce from recipe above
Parmesan cheese for top
METHOD:
Cut the spaghetti squash in half and place cut side down in a baking pan. Bake the spaghetti squash in the oven at 350 F for 45 minutes. Remove from oven and allow to cool, until it can be handled. Using a fork, loosen the spaghetti squash. If you have never used this kind of squash before, it gets it’s name because the strands of squash look like strands of spaghetti.
In a baking pan layer in this order: 1/4 cup of sauce, 1/2 of spaghetti squash strands, 1/2 of yellow squash, 1/2 of caramelized onions, 1/2 of mozzarella, then do it again. Top it all with a healthy grating of parmesan cheese. Bake in the oven at 400 F for 45 minutes. Sauce should be bubbly and cheese, browned.
Buffalo Meatballs
INGREDIENTS:
16 oz. ground buffalo meat (you can use any kind of ground meat you have)
1/2 of a small zucchini, diced into small pieces
1 small piece of bread, cubed
handful of spinach, chopped
2 cloves of garlic, minced
1 egg
splash of red wine (again with the pinot noir)
salt and pepper and dried oregano, to taste
METHOD:
Preheat oven to 400 F. Mix all ingredients together in a large bowl with your hands – this ensures that everything gets well incorporated. Form into meatballs – makes about a dozen to 15. I like to bake my meatballs in the oven, since it is healthier. Buffalo meat is very lean, so it will not make much grease and the cooking time is shorter. Bake for about 15-20 minutes, then add meatballs to the tomato sauce and cook another 15 minutes. Serve with Spaghetti
Garlic Bread
INGREDIENTS:
1 baguette
2 cloves of garlic
2 TBS Irish butter
2 TBS olive oil
salt and pepper
parm and blue cheese for top
METHOD:
Slice baguette down the middle. In a small bowl, mix butter, oil and salt and pepper. Pop in micro for about 20 seconds. Using a pastry brush, brush both sides of the baguette with mixture, then top each side with grated parm and blue cheese. Close bread, and wrap in foil. Bake at 400 for about 10 minutes.
kat - January 26, 2009 at 11:03 am
Now that is one make you happy sort of meal!
Patsyk - January 26, 2009 at 11:15 am
That is my kind of meal! We had spaghetti and meatballs last night… all from pantry/freezer staples!
Ben - January 26, 2009 at 11:48 am
The best way to cook is when you are inspired and the ingredients make you hungry and you can’t wait… I can see why these dishes fall in that category. Tomato sauce good! :-p
Marija - January 26, 2009 at 11:54 am
I love how this sounds so much! Never tasted buffalo meat, but this tells me I’d love it π
Wandering Coyote - January 26, 2009 at 12:38 pm
I adore spaghetti squash, and it’s actually the only squash I like. I often use it instead of pasta. This meal looks wonderful and your pictures are so luscious!
Wandering Coyote - January 26, 2009 at 12:40 pm
BTW, how do I find you on Twitter?
Navita - January 26, 2009 at 12:58 pm
buffalo meat is new to me too…but sure the meatballs look delectable…will have to use ground chicken though. I made once with fish only.
Fishy Tagliatelle with fish meat balls…
joan nova - January 26, 2009 at 1:07 pm
Jenn – I love this post! I’m the same way in the kitchen…never making something the same way twice, using up leftovers and incorporating veggies as much as I can. In fact, I bought a spaghetti squash yesterday with the thought of saving a few carbs this week…so I guess I won’t be making garlic bread to accompany the meal π
Aggie - January 26, 2009 at 2:37 pm
Ok Jenn, you are totally one step ahead of me! I pulled out some sauce from the freezer to have with my new love….spaghetti squash. I just tried it and liked it for the first time last week and I have been dreaming of having it this week with my sauce and some extras!! This looks amazing! And I make my sauce the same way…it’s never the same each time! Great post! π
Maria - January 26, 2009 at 4:05 pm
Looks and sounds delicious! I love Pomi Tomatoes. I think I need to give spaghetti squash another try though, cause the first time I made it a couple years ago I wasn’t thrilled and haven’t made it since. But your dish is making me change my mind.
nina - January 26, 2009 at 4:13 pm
You are a genius with leftovers Jenn! My hubby and I often have this “argument” that I should try and make the same thing twice…I say, “why???”
The Duo Dishes - January 26, 2009 at 4:45 pm
That’s a good dinner right there. The meatballs look great!
Daily Spud - January 26, 2009 at 6:22 pm
Spaghetti squash is something I have yet to have – not so common around these parts! So many vegetables, so little time π
Superchef - January 26, 2009 at 6:23 pm
wow!! thats a wonderful spread!! the meatballs look soo inviting eventhough im a vegetarian..spaghetti and meatballs is there in my menu planner for the week..i make it for my husband who is an avid meat eater!
Peter - January 26, 2009 at 6:28 pm
I love the thought process behind how you develop dishes…and it’s mostly gutteral hunger! lol
I too will tweak a dish, always looking for a slight improvement.
From reading all your dinner items, this all still cooked in a very Italiano way.
Grazie for the shout-out, oh archered huntress!
Peter G - January 26, 2009 at 6:33 pm
Going off on a tangent is the best way to cook! How comforting does that spaghetti squash look? I’m drooling!
Jenni - January 26, 2009 at 7:06 pm
RE: never making the same thing twice: perhaps we were separated at birth:)
I have gotten my back up a bit recently when people are adamant that a particular ingredient should ALWAYS or NEVER go into a particular dish. It’s sad that you had to state such a major disclaimer, but on the other hand, hopefully it will help people to ultimately relax in the kitchen and have more fun cooking. Always being tied to a recipe can be exhausting. So, go Jenn! Spread the gospel of relaxed cooking and using what you have:)
Judy - January 26, 2009 at 8:01 pm
Mmmmm. Now this is my type of comfort food!!!
Vicki - January 26, 2009 at 10:16 pm
Yum! I made spaghetti squash in a similar way not too long ago, but now I want to add mini buffalo meatballs to it!
Sara - January 26, 2009 at 10:37 pm
This sounds great, I love the idea of using buffalo for meatballs.
Jan - January 27, 2009 at 2:45 am
Oooh all that food looks so good! I could eat those meatballs now and it’s before 7am!!
Fantastic pictures too.
Happy Cook - January 27, 2009 at 8:54 am
Wowow i am comming over next time when you make all these food.
I have never seen or had this spagati squash.
Natasha - 5 Star Foodie - January 27, 2009 at 10:39 am
These meatballs look wonderful! I cook a lot with buffalo and made buffalo meatballs as well. Buffalo is so super healthy and I almost always substitute buffalo for beef nowdays.
City Girl - January 27, 2009 at 12:00 pm
Looks so tasty – I was just thinking the other day i wanted to make buffalo meatballs. Thank you for the recipe π
NΓΊria - January 27, 2009 at 12:13 pm
Great dishes and pictures Jenn! Ha, ha it’s the same with me… inspiration is in the other blogs, in the books, in the air ;D
Will I have meatballs for dinner? Valli and you seem to be in the same wave! Mmmmm
dawn - January 27, 2009 at 5:05 pm
Mmmm, I could smell that garlic bread over here! I love that you put a little bit of blue cheese on the top.
The Leftover Queen - January 27, 2009 at 6:24 pm
WC – you can find me on Twitter @ leftoverqueen
LOL, Peter! You are too much!
Jenni – I agree I think people should just relax in the kitchen and have fun. Playing in the kitchen really is my most creative outlet!
And yay for all the people using buffalo out there!
MsGourmet - January 28, 2009 at 12:11 am
funny how talking to friends about food can make you hungry and can inspire ;o)
gastroanthropologist - January 28, 2009 at 4:55 am
blue cheese on garlic bread – wonderful! (I’m wondering why I never thought of that) This combo is so perfect with meatballs.
Bellini Valli - January 28, 2009 at 11:40 am
Buffalo meat is very moist and perfect for meatballs, hamburger, etc. Love all of the dishes here. Thanks for the great way to start my day!!
Jen of a2eatwrite - January 28, 2009 at 5:53 pm
Now I’m craving ALL of it, and I have chicken noodle soup cooking for dinner.
Tomorrow night’s Italian!
Melissa - January 28, 2009 at 8:29 pm
Mmmm buffalo meatballs.
Great post all the way around!
Rico - January 28, 2009 at 8:59 pm
I love you leftover Queen, you ideas to use up leftovers is one that I share, Brittons chuck loads of food away some of it could so easily be transformed.
Loved your meat balls..In fact I just love meat balls all kinds, so much so I have two recipes on my blog..your tomato sauce is to die for ..thanks so much for sharing.
huh - February 25, 2009 at 11:26 pm
Where do you find boxed tomatoes? Canned, sure…boxed?