Fresh Tomato Sauce

1/3 c. olive oil (I only use about 2 Tbsp)
2 lbs roma tomatoes peeled, seeded, and cut into large dice
3 garlic cloves, chopped
1/2-1 tsp. salt (to taste)
1/4 tsp. red pepper flakes (or to taste)
15 fresh basil leaves
2 Tbsp. fresh parsley, chopped

To peel tomatoes, bring a large pot of water to boiling.  Cut a shallow X in the bottom of each tomato.  Place them in the boiling water for about a minute.  Remove the tomatoes and place in a bowl of ice water.  The skins should peel off easily.

Heat oil over medium heat in a medium sauce pan.  Add garlic and red pepper flakes.  Saute for a few minutes.  Don't let it burn.  Add the tomatoes and salt.  Bring to a low boil.  Reduce heat to medium low, cover with a lid, but leave it ajar.  Simmer for 30 minutes.  Remove from heat, chop basil and parsley and add to the sauce.

This sauce is good for pasta, pizza, or dipping.  It can turn out too watery if using the wrong type of tomato.  Sometimes I drain the sauce a little if that happens.

Cherry Squares

(I'm posting this for Mom since she hasn't figured out Blogspot yet.)


This Cherry Square Recipe was originally from a friend of Grandma Joyce's- Maxine Taylor. At the time, she measured her cherries into a Tupperware Bowl (the melon colored one)... I figured out that it is about

    8 Cups of rinsed and pitted pie cherries in a large glass bowl  

    2 Cups of Sugar

    2 Tbs. Tapioca

    1/2 tsp. Almond Extract (you can wait till just before you put the filling in the crust to add
                                           the extract)

    Combine these and set aside for 2 hours, stir occasionally.

    Put pie pastry on the bottom and sides of a Large Cookie Sheet- try to make sure and cover the entire pan with one piece, otherwise it will leak and stick to the pan. Leave a small amount of pastry dough along each edge so that you will have something to attach the top to. Before putting the top on, brush a little water along the edge so it will stick together.

    Fill with the cherry filling that has been sitting, then place the top pastry sheet on and press to make sure it is sealed. Trim and finish as desired. Cut small slits in the top to allow steam out. You can brush the top with a beaten egg or cream, but it is going to be covered with icing, so it is not necessary.

    Bake at 375 or 400 degrees for about 30 to 35 minutes.  Cool and Glaze.

    The Pastry Recipe that I like best is the one in the Better Homes and Gardens Cook Book:

Plain Pastry

5 Cups of All purpose Flour (I used 2 cups of Self Rising Flour and 3 cups regular and it
                                              made the crust lighter.)

2 1/2 tsp. Salt

1 2/3 Cups Butter Flavored Shortening

18 Tbs. Cold Water*

3 Tbs. Vinegar

Put the water and vinegar in a cup and add two or three ice cubes, let it sit and get cold.

   Combine Flour and salt in a mixing bowl then add the shortening and cut in with a pastry blender till shortening is the size of small peas. Sprinkle a small amount of cold water/vinegar mixture into the flour and toss with a fork, continue until the flour is incorporated, but not too wet. You don't have to use all the water if it starts to get sticky. Form into two balls, one for the bottom crust and one for the top. Roll out to needed size, roll onto rolling pin then gently unroll onto the pan.  Make any patches that are needed, fill and then place top crust on and seal....  Voila!

    After the cherry square is cooled, make a glaze of 2 cups powdered sugar and 1/4 cup butter and 1/4 cup milk.  I warm this up a little in the microwave then stir into powdered sugar adding about 1/2 tsp. vanilla. Stir till smooth and spread over the top of the squares...

*In case anyone was wondering, 18 tablespoons is 1 cup + 2 tablespoons