This sticky spread is the perfect condiment for breakfast sandwiches, daubed on a biscuit straight out of the oven, or brushed on a pork roast or grilled chicken.
I tweaked a family recipe and named it after my aunt Darla from Bristol, Tennessee. I’ve given the Southern spread a touch of her beloved Smoky Mountains by adding smoked paprika. There’s a touch of zing in there, too, courtesy of some quick-pickled onions.
This recipe makes a lot of sauce. And with pasta, it’s more of a meal than a first course or a side dish, given how stocked the sauce is.
Ghee is one of the most popular fats used in Indian cooking. It is a form of clarified butter, from which the milk solids and water are removed.
The naan dough is actually a twofer, because you can use it as a base for flatbread pizza. While the choice of toppings is endless, Margherita pizza sprinkled with nigella seeds is my favorite way to eat up all those colorful little tomatoes we grow in our backyard.
Whether you flavor the tomatoes with garlic or with celery, carrots, and onions, this sauce will become a kitchen staple. There are many nights when I open the fridge wondering what to cook, and I sigh with relief when I spy a quart of this sauce.