THREE-WAY DINNERS (TOMATOES)

**bee9984** · 08-02-2005, 02:10 PM

From the Magazine Chatelaine 1997

Chock-full of enticing bits of vegetables and a delightful change from pedestrian spaghetti sauce, this all-purpose tomato sauce is packed with flavor and nutrients. For smooth sauceaficionados, or to disguise the vegetable cornucopia for picky eaters, simply whirl sauce in a blender. We've used it in a fast delicious fish bake, creatively tossed it with pasta, and livened up classic macaroni and cheese- and it makes the beginnings of many great vegetarian dinners too.

Chunky vegetable tomatoe sauce
Harvest tuna pasta toss
Next-day Mediterranean fish
Freezer tomatoe mac 'n' cheese

(1) ======== Chunky vegetable tomatoe sauce ======

Preparation time :25 minutes
Cooking time : 1-1/4 hours
Makes : 10 cups

3 large leeks
3 large celery stalks
2 large onions
1 large carrot
1 tbsp olive oil
6 minced garlic cloves or 1-1/2 tsp garlic powder
1-1/2 tsp dried leaf oregano
1/2 to 1 tsp hot red pepper flakes
1/2 tsp ground black pepper
2 cans diced tomatoes, including juice
2 cups of vegetable or tomatoe juice
1/2 cup chopped fresh parsley (optional)

=======Slice off dark green portion from leeks and discard. Leave pale green and white portion intact. Slice in half lengthwise. Fan layers under cold running water to wash away sand. Then, finely chop. Thinly slice celery. Chop onions and carrot.
=======Heat oil in a very large saucepan set over medium heat. Add garlic and finely chopped vegetables. Cook, uncovered and stirring occasionally, until vegetables are hot and onion is soft, about 8 to 10 minutes.
=======Stir in oregano, hot pepper flakes and black pepper. Add tomatoes, including juice, and vegetable juice. Increase heat to medium-high and bring to a boil, stirring occasionally. Then, reduce heat so sauce simmers. Cook, uncovered, stirring occasionally, until thick enough to coat pasta , about 1 hour. Stir frequently near the end of cooking to prevent sticking. When thickened, stir in parsley, if you wish. Sauce will keep well, covered and refrgerated, for up to 1 week or in the freezer for months.
=======Ues 5 cups for Harvest Tuna Pasta Toss, 1 cup sauce for Next day Mediterranean Fish and 4 cups for Freezer Tomato Mac 'n' cheese. It is also great in lasagna, over burgers or with ground chicken meatballs.

============ Harvest Tuna Pasta Toss============

Preparation time : 10 minutes
Cooking time :10 minutes
Makes : 6 servings

5 cups Chunky Vegetable Tomato Sauce
6-1/2 oz (184 g) can tuna, drained
3/4 to 1 tsp dried dill weed
3/4 (450-to 500g) pkg spaghetti
Grated Parmesan

========Place a large pot of salted water over high heat. In a large saucepan, stir tomato sauce with drained tuna and dillweed. Cover and cook over medium-low heat, stirring occasionally, while cooking spaghetti.
========When water is boiling, add spaghetti. Stir constantly until pasta is fully immersed and separated. Boil, uncovered, according to package directions until al dente, usually from 8 to 10 minutes. Drain and toss with hot sauce in a large heated bowl. Sprinkle with Parmesan. Great with a spinach salad or coleslaw.

(2) ======Next Day Mediterranean Fish =========

Preparation time :10 minutes
Baking time : 30 minutes
Makes : 4 servings

400-g pkg block-frozen or individually frozen fish fillets, such as sole, cod, haddock etc.
1/2 cup stuffed green olives
1 cup chunky vegetable tomatoe sauce
1/2 cup grated cheddar or mozzarella

========= Preheat oven to 450. Lightly oil an 8-inch baking dish or coat with cooking spray. If using block-frozen fish fillets, place unopened package in microwave and cook on high power 2 minutes. Remove from package and cut into 4 equal portions. Arrange cut portions or individually frozen fillets in a single layer in baking dish. Cover with foil and bake in centre of preheated oven until fish is almost thawed and liquid has formed in the pan from 15 to 20 minutes.

==========Meanwhile, measure olives, then thickly slice. Stir in a bowl with tomato sauce. When fish has baked from 15 to 20 minutes, pour off all liquid in pan. Spoon sauce over fish. Sprinkle with cheese and return to oven. Bake , uncovered, until sauce is hot and cheese is melted, from 12 to 15 minutes more. Serve right away with rice pilaf and steamed broccoli.

TIP: Before puchasing individually frozen fish fillets, check that they feel rock hard. There should be no fishy odor and the package should not be stained from moisture. White or dry spots indicate damage.

(3) ====== FREEZER TOMATO MAC 'N' CHEESE ========

Preparation time : 15 minutes
Cooking time :15 minutes
Baking time : 1-3/4 hours
Makes : 4 to 6 servings, about 8 cups

2 cups uncooked macaroni
1/4 tsp dried leaf oregano
1/4 tsp hot red pepper flakes (optional)
4 cups chunky vegetable tomato sauce
3 cups grated old cheddar cheese, preferably orange.

=========Cook macaroni in boiling water following package directions for minimum cooking time, usually 5 to 7 minutes. Rinse with cold running water. Drain well and place in a large bowl. Stir oregano and red pepper flakes, for spiciness, into sauce. Add sauce and 1-1/2 cups grated cheddar to macaroni and mix well.
==========Spoon mixture into a greased baking dish large enough to hold at least 8 cups. Smooth the top. Sprinkle with remaining 1-1/2 cups cheese. Generously cover with foil, sealing well around edges of dish. This casserole is now ready to bake right away, refrigerate for up to a day or freeze.
==========To bake frozen casserole, preheat oven to 450. Place foil-covered casserole in centre of the oven and bake 45 minutes. Then , reduce heat to 350. Continue baking 45 more minutes. Uncover and bake until hot and cheese is golden, about 15 minutes. To bake a freshly made or cold casserole, bake, covered, on the centre rack of a preheated 350 oven for 45 minutes. Uncover and continue baking until hot and cheese is golden, from 20 to 25 minutes.

Heather