Tomato sauce

We like tomato sauce, but one must be careful with what to put into the dishwasher, to not have plastic bowls, storage boxes or other things dyed red...Why is tomato sauce this potent in coloring plastic. It's like it's in the fabric of the plastic itself after it comes out of the dishwasher...why not the same effect with strawberries or raspberries? And is there a way to prevent this?

Edit: Wow, this got some momentum...I see a lot of people like tomato sauces. Thanks for the awards as well!

PIC:

https://preview.redd.it/hac8s5qhq6e61.jpg?width=2000&format=pjpg&auto=webp&s=c732f3463f5d925e5a4ef527dfe5508fe1102058

Also, definitely not implying that the chickpeas add a meaty/beefy texture...just meant I used it in place of meat because I'm trying to reduce how much meat I eat!

I've definitely seen chickpeas and pasta before but I honestly always thought it seemed too heavy, so I never attempted it myself. I decided to try it out tonight and I'm hooked. I actually used shells and I loved it because all the chickpeas just kind of nestled inside the shells and it was sooooo good! The harissa sauce is smoky and spicy and only requires a few ingredients to whip up.

The sauce is not meant to be super saucy, but you could make it saucier by adding a bit of vegetable broth (About 1/2 cup) after the tomatoes or you could use 2 cans of tomatoes and just increase the spices! Anyway, here's the recipe!

You can omit the herb garnish, but I actually really liked it and thought the parsley helped kind of brighten up the meal. You could even add a little lemon juice and zest to it for a little hit of acidity and that'd be great!

Pasta and Chickpeas with Harissa

This pasta and chickpeas with harissa is a smoky, spicy, and super filling dinner recipe. Topped with an herb garnish, it'll be your new favorite weeknight meal.

Prep Time: 10 minutes

You have never eaten meatballs like this before! They are not fried but cooked directly in the sauce. They are juicy,  tender, flavorful and have a little par-boiled rice in the filling for an amazing texture. The sauce is slightly sour and slightly sweet. You HAVE to try these! In Russia and the Ukraine,  these meatballs are typically served over mashed potatoes. You can definitely serve these over pasta, rice or just a crusty loaf of French bread for dipping as well!

Click on the link to watch a quick video to see just how easy this is to make. Russian Meatballs in a Sweet and Sour Tomato Sauce

Ingredients:

For the Meatballs:

• Ground Beef - 2 pounds

• Bread Crumbs  - 1/2 of a cup

• Rice - 1/3 of a cup

• Milk - 1/2 of a cup

• Crushed Garlic - 5 to 6 cloves

• Eggs - 2

• Parsley - 1 Bunch - Thick ends of the stems removed, Finely Chopped.

• Salt and Pepper to taste

For the Tomato Sauce:

• Chicken Stock - 2 Quarts. You can also use Beef Stock, Vegetabl3 Stock or Water if you dont have any Chicken Stock on hand. If your using water, just season the sauce a little bit heavier so it doesn't lack in flavor.

•  Pureed Tomatoes- 16 ounces

• Sugar - 1/3 of a cup

• Dried Parsley - 2 teaspoons

• Dried Dill - 2 Tablespoons

• Salt - 2 teaspoons

• Pepper - 1 teaspoon

Directions:

• Step 1 - Start by par-boiling your rice. In a microwave safe bowl,  add 1/3 of a cup of long grain rice and 1 cup of water. Place in the microwave for 2.5 minutes on high power. Let it stand in the microwave for another 2 minutes before removing.

• Step 2 - Remove rice from the microwave and take a few grains with your fingers and pinch the rice. It should be semi-soft. You will still have water left in the bowl. Drain the rice well and set aside.

• Step 3 - Start making the Sauce. In a large pot or Dutch Oven, Turn the heat onto high, Add your stock, Tomato Puree, Sugar, Dried Parsley, Dried Dill, Salt and Pepper. Whisk well to combine and bring to a boil. This will reduce the sauce and enhance the flavors before we put the meatballs in the sauce to cook.

• Step 4 - Start making the Meatball mixture. Place your ground beef in a large mixing bowl. Add Salt and Pepper, bread crumbs,  Milk, crushed Garlic, chopped parsley and the par-boiled rice. Mix with your hands until all of the ingredients are fully incorporated.  • Step 5 - Line a baking sheet with tin foil and brush will oil so the meatballs dont stick.

2 boys under 3 and a year of social distancing will do that to you. Garlic, bbq sauce, ketchup, tater tots, frozen veggies, lots of food, out of brain power and energy. Any thoughts for something easy?

We have pasta, but we don't have any lasagna noodles. I'm a teenager and my parents may have COVID, so nothing super complicated. :-)

This is a super weird question so I apologize in advance. This could be a regional thing, but I have a feeling that it’s not. Where I grew up, like many places, there is an ABUNDANCE of these super old Italian-American restaurants (think wood paneling everywhere and those stained glass chandeliers over every table that somehow emit 0 light). Something that I’ve never been able to accomplish at home when making my own tomato sauce is that flavor that these restaurants have - it tastes like it was made in a building that allowed smoking indoors for 50 years. What are these restaurants adding to accomplish this or is it literally just that these restaurants are super old?

My tomato sauce is usually :

• EVOO sauteed onions

• Can of crushed tomato

• Ground beef

• Oregano

• Basil

• Bit of lemon juice

• Bit of wine

But nearly every recipe out there calls for a tablespoon of tomato paste. What is the role of this ingredient since the sauce already has tomatoes and the quantity is small ?

1 large eggplant

24 ounces pure tomato sauce (Italian passata).

2 garlic cloves

https://preview.redd.it/d2cd324ftgi61.jpg?width=1200&format=pjpg&auto=webp&s=6881068f3cf4969f27707da14417a56b79e8d7ff

I'm planning to make spaghetti w/ meatballs, and I have no tomato sauce unfortunately but I have cream. So I'm just gonna make white sauce with the cream.

I'm also experimenting with dicing onions into the meatballs, I've also noticed that it's unpopular to do this too. I added an egg so the meatballs will hold together.

Anyway is it common at all to accompany spaghetti w/ meatballs with white sauce? I'm hoping it will still turn out good.