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FoodBank Recipe

Tomato Sauce with Tuna and Garlic

By Marcella Hazan

Time: 30 minutes
Servings: 2

  • 2 tbsp extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 14 oz / 400 g tin chopped tomatoes
  • 7 oz / 200 g tin tuna (in olive oil if possible)
  • a knob of butter
  • 8 oz / 200 g pasta
  • 2 tbsp chopped fresh parsley
  • salt and pepper


  1. Sauté the garlic in the olive oil until it turns pale gold. 
  2. Add the canned tomatoes with their juice, stir, and simmer steadily for around 20 minutes, until the oil floats free. 
  3. Turn off the heat.
  4. Drain the tuna (optional) and flake it into the tomatoes, stirring to distribute it evenly. Taste for seasoning and correct for salt if necessary. Add a little black pepper, the butter and the parsley, and mix again.
  5. Toss with cooked pasta. 

Note: Since this recipe was written several decades ago, the size of tuna cans is smaller. Add more tuna as needed.

Spicy Herb Roasted Nuts


Makes: 5 cups

Prep and cook time: About 50 minutes


1 1/2 Cup almonds
1 1/2 Cup walnut halves
1 Cup hazelnuts
1 Cup pecan halves
1/2 Cup maple syrup
1/4-1/2 teaspoon cayenne
1 1/2 teaspoon chopped fresh oregano leaves
1 1/2 teaspoon chopped fresh sage leaves
1 1/2 teaspoon chopped fresh thyme leaves
1 1/2 teaspoon chopped fresh rosemary leaves
1 1/2 teaspoon chopped fresh savory leaves
1 1/2 teaspoon chopped fresh marjoram leaves
3 Tablespoons olive oil
About 1 teaspoon kosher salt


1. Mix nuts, maple syrup, herbs, cayenne, and oil in a 10- by 15-inch rimmed pan. Sprinkle nuts with 1 teaspoon salt.

2. Bake in a 300° oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes. Be careful not to burn.

3. Let cool.

Notes: If no fresh herbs, use dried ones (a 1/2 teaspoon of each) or a mixture of fresh and dried. Or use 3 Tbs Herbs de Provence.

Use whatever nuts that you like and are affordable. Do not use peanuts because they don't taste good with the glaze.

Recipe freezes well for a short period, and ships well too. It is best eaten within a month of making them. Use as an appetizer, or chopped and added to salads and other recipes.

Original recipe from Sunset 1997.

Carrots with Cumin

Yield: Serves 8


2 pounds carrots, each cut into 2-inch-long pieces,
then quartered lengthwise
6 tablespoons water
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons ground cumin
2 garlic cloves, minced
2 tablespoons minced fresh cilantro (or parsley)


Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes.

In a large shallow bowl, mix in lemon juice, oil, cumin and garlic. Season with salt and pepper.

Drain off any excess water from carrots. Transfer carrots to the bowl with the dressing and toss.

Cool. Add cilantro or parsley.

These are good hot, cool, or room temperature. The fresh herbs are best added when the carrots are cool.

Adding minced ginger to the dressing is good. The dressing is also good on steamed beets. Mint is yummy as garnish. I half the cumin and double the garlic.

Original recipe from BON APPÉTIT OCTOBER 1995

Yummy Lentil Soup

Preparation: 20+ minutes
Cooking: 1 hour

Dried beans are a really affordable source of protein! You may have a favorite lentil; I love to splurge on black ‘beluga' lentils.


  • 3 teaspoons olive oil
  • 1 cup chopped yellow onion
  • 2 cloves crushed garlic
  • 1 cup diced carrots
  • 1 cup diced celery
  • salt and ground black pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1 pinch cayenne pepper, or to taste
  • 1 1/4 cups black beluga lentils
  • 5 cups chicken broth, or as needed
  • 1 bay leaf (if you have some)
  • 1/4 cup chopped fresh flat-leaf parsley, divided
  • 1 teaspoon extra-virgin olive oil, or as needed


Heat oil in a large pot over medium heat. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.

Pour lentils into this mixture.

Add chicken broth, garlic, and bay leaf.

Bring to a simmer, then reduce heat to low.

Cook 45 minutes to 1 hour, until lentils are tender. Add more chicken broth as needed.

Take out the bay leaf and throw it away.

Season with salt, black pepper, and cayenne pepper to taste.

Add 3 tablespoons parsley and stir.

Serve in bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil or top with Greek yogurt.

This soup is very good with greens.

Adapted from Chef John's Black Lentil Soup. The biggest changes were to take out 4 ounces of chopped bacon and to add garlic.