Posts Tagged ‘tomato sauce’

Seafood Medley with Egg Fettuccine


Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks


1 lb bag of seafood medley (claims, octopus, calamari and shrimp)

1 – 8.8 oz bag of Egg Pasta Fettuccine

1 – 14.5 can of Crushed Fire-roasted Tomatoes

1/4 cup tomato sauce

1/4 cup of Italian Blend Herbs (Basil, Oregano, Garlic, Red Peppers, Marjoram, Rosemary and Sage)

1 Clove of garlic crushed

salt and pepper to taste


Prepare pasta and drain. Cook seafood on medium heat in seafood broth until tender and drain. Cook Crushed tomatoes and sauce with garlic and Italian Herbal blend until sauce is nice and thick. Mix cooked Seafood medley and sauce and stir, allow to rest. Serve Paste in a dish topped with Seafood Medley and and Fire-roasted tomato sauce topped with Parmesan-Romano Cheese Blend. Serve hot!

Mediterranean Style Sauce


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

1 cup diced tomatoes, drained well
1/4 cup Extra Virgin Olive oil
2 Shallots finely chopped ( can substitute with sweet onion)
1 tablespoon tomato paste
1 tablespoon of crushed garlic
1/4 cup of Italian herbs. (basil, oregano, red onion, red pepper, marjoram, rosemary, garlic and sage.)
1/4 cup of Chardonnay or substitute with fish stock for a more ocean flavor!
Sea salt and black pepper freshly ground
Mix the olive oil with all ingredients for the sauce and heat on low until bubbly.

Works great for coating pasta and/or seafood or any white meat!

Cheesy Chunky Marinara Sauce


Photo By Carolyn Davidson Hicks

I can of Mexican Style Diced Tomatoes 14.5 oz can with Jalapenos and onions
1/2 cup of shredded colby and cheddar cheese
2 tablespoons of Pesto
1 tablespoon of Garlic paste
Salt and pepper to taste

Mix all ingredients and heat in a microwaveable sauce dish for about 3 minutes. Stir to blend in the cheese and serve as a topping or a dipping sauce on pasta, egg wrapper rolls, etc.