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.

fast and fresh tomato sauce

Oh lordy I have so many tomatoes!  It’s “almost” pomodoro time – yep – simple and sweet.  And you slice the garlic, not chop.  Sautée some onions, add fresh herbs….it will be delicious…this is not quite a pomodoro and only “almost” because I have meat and do add a little tomato paste, but omit the meat and paste and it will be more traditional.

Simple, fast, fresh.

A few cloves of thin sliced garlic (today I used six)  

3 small onions sliced (3 little yellows from the farmers market in thin slices and then rings)

fresh basil leaves, torn into small pieces, divided

tomatoes (I have half a pint of yellow cherry tomatoes and a bunch of ripe red)

fresh mozzarella (bought this crazy amazing mozzarella from the Hamptons  home)

salt

pepper

fresh oregano

fresh parsley

4 sausage patties (Italian sweet – they were in the freezer – or you can omit meat altogether)

a small amount of dried porcini mushrooms reconstituted in white wine

hot pepper

smoked paprika

tomato paste

olive oil

pasta of choice

Brown the sausage.  Remove from pan, drain out on paper towels.

Toss a couple of tablespoons of olive oil in pan and cook garlic and onions.  Until sort of starting to caramelize (a golden brown color but not burnt).

Add the reconstituted mushrooms, juice and all.

Add the tomatoes. (which have been chopped, except for cherries, which were halved)

Add basil, oregano, salt and pepper to taste, a dash or two of hot pepper flakes and a dash of smoked paprika

Cook down a bit.  Add some paste.  The smallest can is 6 oz – use one of those if you use paste.  Add cooked and now crumbled sausage back to sauce.

Cook your pasta.

When you put pasta and sauce together add chopped fresh herbs (basil, parsley, oregano) and diced up fresh mozzarella.

Serve with a nice bottle of wine if you so choose, some crusty bread and a simple salad of arugula and romaine.

Enjoy