The memory of my Nonna’s tomato sauce is my favourite childhood scent. With closed eyes, a deep breath in, this versatile sauce projects the softness of a loving smile in my mind, and fills our home with a warmly scented embrace.
Slow Cooked Tomato Garlic Brisket & Soup
Deeply warm, with the strength and sweetness of garlic, healthy tastes good. I’ve changed my Nonna’s sauce recipe to be healthier. I also add different spices for certain dishes, but the beautiful essence is always there. It’s the base for the sauce.
Non-GMO, organic, local, free range, grass-fed ingredients:
Seasonings: 1 tsp each of: Pink Himalayan Salt, Freshly Ground Pepper, Cinnamon, Ras el Hanout
3 Diced Garlic Cloves, Some Sliced Shallots and/or Sweet Onions
2 Cans Plum Tomatoes or Fresh Ripe Plum Tomatoes
1/2 C Red Wine (Good enough to Drink)
Start with a large sauce pan and saute some minced garlic on low, with seasonings and shallots/onions in a few tbsp of olive oil until soft. Add in tomatoes and wine. Heat up on med-high until a low boil (closed lid), then turn down to low and simmer (tipped lid) until smooth and scents your home, about 35-45 minutes.
Open a crock pot. Add the brisket and the sauce (cooled slightly). Cook everything together on low for 6-8 hours until the meat is tender and falls apart at the touch of a fork. Plate up and eat like this. Serve with steamed greens and vegetables.
(If you cook the brisket with a watery sauce in the crock pot, it boils the meat and is not very soft. Also, the sauce does not usually thicken well this way. Experiment with your kitchen set up and see what works for you.)
For the Soup: Let cool slightly and blend. ‘Baby and Me’ meal done and delicious! You can also cut up the brisket for baby to eat as is.
Music of the Moment: Blue Light, Mazzy Star