FOOD HACKS

This is going to be a little series of various food hacks I found on the web. So I am not claiming that these are my own ideas. I just think these are freaking amazing and are useful and helpful at the same time, which is a relive for probably a few out there. Have fun with these two food hacks and keep your eyes locked to my blog to get even more!

Tomato Sauce

Tomato sauce is essential to both Italian and American cuisine, and despite the fact that we all have a store-bought jar or two in our pantries, it's incredibly easy to make. You can make it with fresh or canned tomatoes, and the most basic recipe requires as little as three ingredients. Many cooks will add herbs, sugar, tomato paste, or other vegetables to the pot, but when you're in a pinch, simply ripe tomatoes, olive oil, garlic, and salt will suffice.

The basic: Sauté minced garlic in olive oil in a sauce pan until it is translucent. Add about 1.5 to 2 pounds of fresh peeled and roughly chopped tomatoes or 2 cans of chopped tomatoes to the pan. Turn up the heat and bring the tomatoes to a simmer. Turn down the heat and allow them to cook gently for at least 40 minutes, occasionally stirring. Remove from the heat and season with salt.

Vinaigrette

Every cook should have a signature salad dressing, but it may take years to find yours. From creamy herb to balsamic, there are literally hundreds of different salad dressings to make, and the herbs and ingredients you choose will be what set yours apart. Perhaps the most basic dressing is vinaigrette. Learn this essential and build in your favorite flavors from there.

The basic: The classic formula for vinaigrette is 1 part vinegar to 3 parts olive oil. Put them in a jar, seal the lid, and shake to combine. Season with salt and pepper. To introduce more flavor, you can add lemon juice, honey, or dijon mustard, or play with the types of vinegar