summer sauce

I made this yesterday and everyone keeps asking for the recipe. There isn’t one per se but here’s how it evolved:

2 lbs of ground sausage sautéed in olive oil with 2 sweet onions, 6 mild/medium chili peppers, 2 long hot peppers, 5 cloves garlic minced, 1 1/2 cups cherry tomatoes from the garden halved, sea salt to taste.

Next I added a huge handful each of fresh basil and oregano from the garden and a 10 ounce package of fresh crimini (baby bella) mushrooms chopped up.

Cook on medium low and stir a lot until sausage is cooked through.

Add two cans (28 ounce) of canned tomatoes- what I had on hand was crushed, add 1 small can of tomato paste (6 ounce size), and a good dash of red wine or red wine or balsamic vinegar.

Reduce heat and allow to burble on the stove, stirring frequently for at least another hour. Adjust for salt and pepper if needed. I didn’t find it needed it.

This is the kind of sauce that if I had fresh eggplant, that would have been peeled and chopped up and added as well.

It’s not complicated and it’s easy to make your own homemade sauce. The chili peppers came out of the garden as well and the end result was a flavorful but NOT a spicy sauce. It just tastes fresh. It will be dinner later this week over spaghetti or some shape pasta. Serve with a salad and you are good to go.

Easy summer dinner.

Leftover sauce can be frozen.

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