Tag Archives: basil

Tomato Paste Sauce

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tomato pasteThis is a recipe that I have perfected after many mild alterations throughout the years.

What you’ll need:

  • Tomato paste 100% pure (3 small cans is enough for 2)
  • Black Olives
  • Basil
  • Oregano
  • Cinnamon
  • Tarragon
  • Pepper
  • Ground Nutmeg
  • Cumin
  • Cloves

First, get the paste in a pot. Put this on heat that just gets it bubbling a little bit. To much bubbling and you’ll get burning on the bottom of the pot, and splashing over the top which makes a mess on your oven top.

I use one of the now empty can’s to fill about half way with water, and stir in a bit of water at a time. Don’t put to much water in or it will make the sauce to liquid, but ensure you keep adding some over time, as it is required to make it a little less thick.

Add all the spices, be light on the cumin and wait on the cinnamon. Don’t be afraid to be extra heavy on the oregano and basil. That’s what its supposed to have! I love adding black olives too. It just makes it amazing! I would also suggest some fried garlic if you so feel inclined to prepare a bit.

Only add 1 (or 2 if the dish is big or you want big flavor) cloves. They are strong.

Stir it constantly as it simmers. Make the rest of your meal at this point, let the sauce simmer for the whole time.

Near the end, add a bit of cinnamon, this, I find, is my secret spice and makes this tomato sauce extra special with a bit of signature to it!

chicken speghetti 03_0

Chicken Balsetta by Ned Tobin

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I call this dish Chicken Balsetta for its Basil. Its one of my staples.

What you’ll need:

  • rice (1/3 a cup per person)
  • chicken (~1 breast per person)
  • 1 tomatoe
  • 1/4 broccoli
  • 2 small carrots
  • 2 cloves of garlic
  • 2 slices of onion
  • extra virgin olive oil
  • sesame seeds
  • celery seeds
  • basil
  • paprika
  • tarragon
  • salt/pepper
  • cardamom seeds

chicken balsetta_2

To start get the rice on to boil. Wash the rice a few times by running it under the water, and then (for white rice) add 1:1 water:rice and bring to a boil, then turn to low and set your time for 15 minutes.

While I wait for the rice to boil, I chop up my chicken into bite sized pieces, and put them in the frying pan, add a dash of olive oil and turn it on med-high temp.

At this point, I add all the spices. My favorite for all chicken dishes is tarragon, some paprika, sesame seeds are a must, celery seeds, and the spice to make the recipe: Basil!

Keep an eye on this when cutting up veges so that it doesn’t burn (ie. stir it frequently!)

I like to cut up my garlic and onions first, to quickly get them in with the chicken to give it more flavor, but thats me.

Then cut up the carrots (and any other veges you so choose to add, just not the tomato) and throw them in when the chicken is almost done.

When this whole mix is almost done put your chopped up tomato’s into the mix, you just want to warm them up so that they don’t get soft on you, but still warm (this is how I like them personally).

Mind your rice, it should be done about the same time. The chicken usually takes me about 10 min, the rice 15 min always. So, just time it right.

I like to serve mine with a side of a few slices of tomato to make it look extra pretty!

chicken balsetta_4Enjoy!