For The Recipe Redux this month, I had to grab a cookbook and adapt a recipe from page 42 or page 142 of the cookbook. This is the perfect challenge to celebrate 42 months of The Recipe Redux! I selected The America’s Test Kitchen Cooking School Cookbook, one of my favorite kitchen reference books in my collection. From tips on how to make the juiciest chicken breasts to how to prepare the best lasagna, this tome of a cookbook has so many useful tips for budding cooks. On page 142 is a recipe for tomato sauce, which I’ve never made before. Let me tell ya, this is one of the best tomato sauces I’ve ever tasted! The tomato sauce recipe calls for canned crushed and diced tomatoes, which lends itself to a nice, thick tomato sauce. Add a couple herbs and spices in there, and you’re set for a versatile sauce in the kitchen! Instinctively, I wanted to use the sauce to create a pasta dish, but that would have been a bit predictable. Let’s step outside the box. I found this recipe for chilaquiles on Bon Appétit which completely fit right into my savory breakfast kick. Fried egg on top—totally necessary. I made some homemade tortilla chips, but you can easily cut up some corn tortillas to layer at the bottom of your baking dish. This dish satisfied my savory breakfast cravings and more. I made an extra batch of tortilla chips just so I could use it to dip in this tomato sauce. It was straight up good. *Note: This post contains affiliate links. The products purchased through the links will cost the same to you, but I receive a small commission for the purchase. Thanks for supporting the brands that keep me inspired in the kitchen!
