Congratulations to blog reader Celia, who left comment No. 26 on yesterday’s blog entry. Celia has randomly won a copy of the 4-ingredient cookbook “One Pot, One Bowl” by Kim McCosker.

I asked what you’d do with the time you would save in the evenings should you win this book. Celia said “With 4 kids, extra time is very precious. In my dreams I would take luxurious bubble baths. In reality I would probably check homework and get kids showered faster.”

It sounds like Celia could definitely use the extra time. But Celia, if I send you this book you have to promise me that you’ll take at least one luxurious bubble bath per month just to restore your sanity! Email me at lindsey.nair@roanoke.com to claim your prize.

The recipes in this book are so fast and easy to type up that I’m going to share a couple more as a consolation to those who did not win. Thanks for playing, everybody. When I posted that entry yesterday it was gloomy and we were all tired. Now it’s sunny and I, for one, am feeling much more chipper. Come on, spring!

This is the recipe for the dish pictured on the book cover. It calls for two sticks of butter, so no wonder it’s a love story. If I make this sauce, I’ll spring for some good San Marzano tomatoes. I hear you can get 28-oz. cans of them for a decent price at Fresh Market.

A Tuscan Love Story
Serves 6

2 cans (28 oz. each) whole peeled tomatoes
1/2 pound (2 sticks) butter
4 onions, peeled and quartered
1 pound fresh linguine

In a large pot, combine tomatoes, butter and onions and bring to a gentle boil. Reduce heat and simmer for at least 2 hours, allowing time for the flavors to develop. Transfer sauce to a large bowl to keep warm.

Cook linguine according to package directions. Stir gently into the sauce or serve with sauce spooned over.

Feta and Capers in Baked Tomatoes
Serves 6

12 tomatoes
2 cups crumbled feta cheese (8 oz.)
3 Tbsp. capers
1 egg, lightly beaten

Slice the top off each tomato and set aside. Scoop out the flesh and seeds with a teaspoon; discard half of the flesh and seeds or freeze them for later use. Put the rest in a bowl. Sprinkle the inside of each tomato with a pinch of sea salt; turn upside-down on paper towels and allow to drain for 45 minutes.

Preheat oven to 325 degrees. To the tomato flesh, add cheese and capers and mash to combine. Season to taste with sea salt and pepper. Beat in the egg until the mixture is thick and sticky. Turn the tomato shells upright, spoon in the cheese mixture and replace the lids. Place the tomatoes in a baking dish and bake for 10 minutes. Turn off the oven but do not remove the tomatoes for 5 minutes. Serve.

Ooey-Gooey Chocolate Puddings
Serves 4

1 bar (3 oz.) dark chocolate, chopped
8 Tbsp. butter (1 stick)
1 cup chocolate cake mix (store remainder in an airtight container or plastic bag for later use)
2 eggs, lightly beaten

Preheat oven to 350 degrees. Melt chocolate and 7 tablespoons of butter in the microwave or in a saucepan over low heat. Let cool slightly, then stir in the cake mix and eggs; mix well.

Grease four 8-oz. ramekins or custard cups well with the remaining butter. Dividing evenly, pour the batter into the ramekins. Bake until the tops of the puddings are set, 12 to 14 minutes. Serve in the ramekins or turn out onto individual dessert plates.

All recipes adapted from “One Pot, One Bowl” by Kim McCosker.