Tag Archive | March Sauce Month

Sassy. Sexy. Saucy.

Yeah! March is national sauce month.

What is a sauce holiday?

I don’t have a clue, so I researched this holiday on the Internet and couldn’t find its origin. There are several articles, stating this holiday does exist, so I’m going to roll with it.

Celebrating any holiday is never a bad thing. Right?

To commemorate this saucy holiday, I’m sharing my authentic, sassy tomato sauce recipe.

I’m also sharing links to some sassy, sexy, and saucy romance novels.

Roll up a chair, check out this easy-to-make sauce, so you can celebrate Sauce Month.

This sauce pairs extremely well with laughter, family and friends, pasta, meatballs, bread—anything that welcomes the delicious sweetness of tomatoes, the nutty savouriness of roasted garlic, aromatic olive oil, and delicate sweet-savory basil.

Three important things to remember when making this sauce, and any Italian fare.

  1. Italian cuisine is simple and rustic, using fresh ingredients.
  2. Every time someone calls jar sauce, Italian tomato sauce, an Italian Angel eats a slice of Devil’s Food cake and goes over to the dark sauce. If that doesn’t worry you, then any time you are tempted to use jar sauce, a hot-alpha-book-hero will lose a quart of testosterone and his washboard abs will disappear.
  3. Always cook with L O V E.

Selena’s Sassy Sexy Authentic Tomato Sauce




I usually use fresh tomatoes for this recipe, however since it’s not summer in this part of the world, we will use canned tomatoes.

Extra-Virgin Olive Oil (good quality)
4 large (16 oz.) can San Marzano Plum Tomatoes (or any other good quality plum tomatoes)
1 small can of good quality tomato paste
1 head of roasted garlic, mashed until smooth
1 whole carrot, peeled, (leave it whole)
1 cup Fresh Basil, washed, dried and chopped
1/3 cup of beef or vegetable stock (Or you can use dry wine that you would drink. Never ever use cooking wine, it’s just not good.)
Sea salt to taste
A few flakes of chili pepper flakes (more if you like it spicy, you be the judge)


  1. Put tomatoes into a food processor and whiz them through, this will make a thicker sauce – or – You can use a food mill, which will take the seeds out and make for a smoother, more liquid consistency sauce. Your choice. Set aside.
  2. In a heavy bottom pot, coat the bottom of pot with olive oil and heat on medium-high.
  3. Once the oil is heated add the tomatoes, tomato paste, and roasted garlic.
  4. Turn up heat to high, stir well and rapidly so the bottom doesn’t stick, for about 2 – 3 minutes. Then turn heat down to MEDIUM-HIGH.
  5. Stir in: stock (or wine if you are using wine), baking soda, and the carrot. Then turn the heat on LOW. 
  6. Cook, semi-covered for two hours, stirring every 15 minutes.
  7. After an hour of cooking season with salt and chili peppers. Taste it, so you know whether or not to add more salt. Also at this point, remove the whole carrot. The carrots adds a bit of sweetness to cut down on acidity.
  8. You want the liquid to evaporate. Keep simmering for the two hours (or more), depending on how thick you prefer the sauce.
  9. Remove from heat and let it sit for 10 minutes.
  10. Add the fresh, chopped basil, and 4 TBSP of olive oil and stir.
  11. 1


(click on image to take you to teasers and excerpt of my romance novels)




Donna June Cooper

DB Darlene Kennison

Rosanna Leo

Sophie H. Morgan

Barbara Meyers

Lauren Smith

Melanie Burt Stanford