{"id":4540,"date":"2013-10-18T16:44:56","date_gmt":"2013-10-18T21:44:56","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=4540"},"modified":"2020-12-28T19:40:49","modified_gmt":"2020-12-29T01:40:49","slug":"truly-five-minute-tomato-sauce","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2013\/10\/truly-five-minute-tomato-sauce\/","title":{"rendered":"Truly Five-Minute Tomato Sauce*"},"content":{"rendered":"<p>This sauce comes together so fast, and the starting with a cold pan so crucial, that it is vital all ingredients be ready. Even the can of tomatoes should be opened!<\/p>\n<figure id=\"attachment_4543\" aria-describedby=\"caption-attachment-4543\" style=\"width: 300px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/10\/2013-10-17-Ben-w-nooch.jpeg\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4543\" data-permalink=\"https:\/\/benpollock.com\/brick\/2013\/10\/truly-five-minute-tomato-sauce\/2013-10-17-ben-w-nooch\/\" data-orig-file=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/10\/2013-10-17-Ben-w-nooch.jpeg\" data-orig-size=\"3000,2250\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.4&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;iPhone 5&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1382034765&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.12&quot;,&quot;iso&quot;:&quot;200&quot;,&quot;shutter_speed&quot;:&quot;0.05&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Ben with &amp;#8220;nooch&amp;#8221;\" data-image-description=\"&lt;p&gt;2013-10-17 Ben w nooch, Thursday, Oct. 17, 2013, Ozark Natural Foods conference center, Fayetteville, Arkansas&lt;\/p&gt;\n\" data-image-caption=\"&lt;p&gt;Ben Pollock explains nutritional yeast while teaching a vegan cooking workshop at Ozark Natural Foods in Fayetteville, Arkansas, in October 2013. &lt;small&gt;Photo by Christy K. Pollock&lt;\/small&gt;&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/10\/2013-10-17-Ben-w-nooch-300x225.jpeg\" data-large-file=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/10\/2013-10-17-Ben-w-nooch-1024x768.jpeg\" class=\"size-medium wp-image-4543  \" src=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/10\/2013-10-17-Ben-w-nooch-300x225.jpeg\" alt=\"Ben Pollock explains nutritional yeast.\" width=\"300\" height=\"225\" srcset=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/10\/2013-10-17-Ben-w-nooch-300x225.jpeg 300w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/2013\/10\/2013-10-17-Ben-w-nooch-1024x768.jpeg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-4543\" class=\"wp-caption-text\">Ben Pollock explains nutritional yeast.<br \/><small>Photo by Christy K. Pollock<\/small><\/figcaption><\/figure>\n<p>While intended as a marinara for pasta, this makes a great sauce for one large or two smaller pizzas. In fact, I no longer buy jarred pasta sauce &#8212; with its incredibly high amount of salt &#8212; just keep lots of cans of tomatoes in the pantry.<\/p>\n<p>The sauce does not need Italian-style herbs, but if you wish, add a teaspoon total of dried basil, oregano, thyme or a prepared blend. What about fresh tomatoes, fresh herbs? That&#8217;s another recipe.<\/p>\n<ul>\n<li>1 Tablespoon extra virgin olive oil<\/li>\n<li>1\/4 teaspoon crushed red pepper flakes<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1 28 oz. can plain crushed, diced or whole tomatoes, undrained<\/li>\n<li>1 teaspoon dried herbs &#8212; such as basil or oregano, or an Italian blend (optional)<\/li>\n<li>1\/4-1\/2 cup texturized vegetable protein (TVP) granules (optional)<\/li>\n<li>1\/4 cup red or white wine (optional)<\/li>\n<li>4-8 ounces vegetables, such as chopped greens (spinach, kale etc., fresh or frozen) or sliced or cubed zucchini or mushrooms, equivalent to 1-2 cups (optional)<\/li>\n<li>salt (1\/2 teaspoon to start) and ground black pepper (1\/4 teaspoon to start) (optional)<\/li>\n<li>Juice of 1 lemon or 1 lime (2 Tablespoons)<\/li>\n<\/ul>\n<p>If using a whole lemon or lime, finely zesting the peel before juicing is recommended. Place a small saucepan on a cold stove burner but do not turn on. Have the opened can of tomatoes next to it. If using whole tomatoes, squish or cut them into bits.<\/p>\n<p>Place in the cold pan the oil, pepper flakes and garlic. Set heat to medium-high and saute 30-60 seconds, stirring frequently, until tiny bubbles are first seen. Do <em>NOT<\/em> risk browning the garlic. Dump in tomatoes with their juice and optional herbs. Add optional TVP. Add optional wine. Add optional vegetables. Bring to a boil then reduce heat and simmer two minutes. If using vegetables, simmer up to 10 minutes. Taste, add salt and black pepper if needed.<\/p>\n<p>Take off burner, stir in juice and optional zest.<\/p>\n<p>Serves 4. Can garnish with a dusting of <a title=\"Wikipedia on &quot;nooch&quot;\" href=\"http:\/\/en.wikipedia.org\/wiki\/Nutritional_yeast\" target=\"_blank\" rel=\"noopener noreferrer\">nutritional yeast<\/a>, a vegan seasoning alternative to grated Parmesan.<\/p>\n<p>*Five minutes? Could be four-12 minutes depending on variations, but otherwise, yeah, five.<\/p>\n<p>Adapted by Ben S. Pollock from <a title=\"Heidi Swanson 101 Cookbooks' Five-Minute Tomato Sauce\" href=\"http:\/\/www.101cookbooks.com\/archives\/five-minute-tomato-sauce-recipe.html\" rel=\"noopener noreferrer\">101cookbooks.com<\/a> of Heidi Swanson<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This sauce comes together so fast, and the starting with a cold pan so crucial, that it is vital all ingredients be ready. Even the can of tomatoes should be opened! While intended as a marinara for pasta, this makes a great sauce for one large or two smaller pizzas. In fact, I no longer [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[57],"tags":[],"class_list":["post-4540","post","type-post","status-publish","format-standard","hentry","category-condiments"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":4879,"url":"https:\/\/benpollock.com\/brick\/2014\/07\/puttanesca-off-line\/","url_meta":{"origin":4540,"position":0},"title":"Puttanesca Off Line","author":"Ben S. Pollock","date":"July 8, 2014","format":false,"excerpt":"This pasta sauce says summer to me louder than gazpacho soup. If you\u2019re desperate for hot weather, this\u2019ll be almost as good with canned tomatoes and dried basil. The temperature contrast between room temperature sauce and steaming pasta is deliberate. Here's a quote from a 1985 newspaper recipe by Arthur\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"Part 1, \u201cArthur Schwartz\u2019 Uncooked Pasta Sauces,\u201d Arkansas Gazette, Aug. 7, 1985","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":4010,"url":"https:\/\/benpollock.com\/brick\/2012\/12\/pizza-sans-sauce\/","url_meta":{"origin":4540,"position":1},"title":"Pizza Sans Sauce","author":"Ben S. Pollock","date":"December 11, 2012","format":false,"excerpt":"The problem with home baked pizzas is crispiness, because who has a oven that goes to 700 degrees? I've figured out a solution: Make the tomato sauce on the pizza while it's baking. (If you are fine with thick crusts or pan pizzas, best if you move along now, as\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6240,"url":"https:\/\/benpollock.com\/brick\/2018\/12\/shakshuka-181-its-vegan\/","url_meta":{"origin":4540,"position":2},"title":"Shakshuka 181, It&#8217;s Vegan","author":"Ben S. Pollock","date":"December 13, 2018","format":false,"excerpt":"Shakshuka is a skillet dish where eggs are poached in a savory tomato sauce. It's North African to Middle Eastern but generally considered Israeli. Cook and food writer Mark Bittman this week blogged on Epicurious editor David Tamarkin and his variation\u00a0White Shakshuka. It looks wonderful, eggs poached in a stew\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"Skillet of Shakshuka 181","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Skillet-of-Shakshuka-181.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Skillet-of-Shakshuka-181.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Skillet-of-Shakshuka-181.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Skillet-of-Shakshuka-181.jpg?resize=700%2C400 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Skillet-of-Shakshuka-181.jpg?resize=1050%2C600 3x"},"classes":[]},{"id":2042,"url":"https:\/\/benpollock.com\/brick\/2010\/07\/ratatouille-not-twee\/","url_meta":{"origin":4540,"position":3},"title":"Ratatouille Not Twee","author":"Ben S. Pollock","date":"July 4, 2010","format":false,"excerpt":"The Fourth of July calls for red, white and blue. But if it's independence we're celebrating, why not red, green, yellow and purple? Ratatouille is a southern European, mid-summer, vegetarian casserole, ideal for when you return from the farmers market with way too much. The chickpeas make this a one-pot\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6872,"url":"https:\/\/benpollock.com\/brick\/2020\/12\/dough-for-pizza\/","url_meta":{"origin":4540,"position":4},"title":"Dough for Pizza","author":"Ben S. Pollock","date":"December 25, 2020","format":false,"excerpt":"I've come to think about any dough can be made into pizza. A 10-14 oz. ball of bread dough will roll or press out to about 12 inches' round, a conventional size that will feed 2-4 people, depending on the sides. \"Will it be any good\" is the question, and\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"Illustration of a slice of pizza","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/pizza-openclipart.png?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":4091,"url":"https:\/\/benpollock.com\/brick\/2013\/02\/skillet-squash\/","url_meta":{"origin":4540,"position":5},"title":"Skillet Squash","author":"Ben S. Pollock","date":"February 3, 2013","format":false,"excerpt":"I love roasted vegetables, but to me they're a nuisance. Fill two cookie sheets with chunks of veggies, after tossing with oil and herbs in a big bowl, bake nearly an hour, returning to toss a few times, and you get at most three servings. So finding comparable flavor in\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"At 10 inches long and 3 lb, 1 oz, this butternut squash is almost too big for the Skillet Squash recipe.","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2013\/02\/Skillet-Squash-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=4540"}],"version-history":[{"count":13,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4540\/revisions"}],"predecessor-version":[{"id":6880,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4540\/revisions\/6880"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=4540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=4540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=4540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}