Traditional Tomato Sauce
(makes 4 servings)
Ingredients:
1 tablespoon olive oil
1 large onion, thinly sliced
1 large green bell pepper, chopped
2 garlic cloves, finely chopped
2 pounds ripe tomatoes, skinned and quartered
1 cup dry white or red wine
1 tablespoon coarsely chopped fresh basil
1 ½ teaspoons coarsely chopped fresh oregano, or ½ teaspoon dried
Salt and black pepper
Directions:
1. Heat the oil in a large sauce pot. Add the onion, bell pepper, and garlic and sauté over high heat, stirring until the onion begins to brown, about 4 minutes.
2. Add the tomatoes, wine, basil, and oregano. Bring the mixture to a boil over high heat; reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. Add salt and pepper to taste and serve, or let cool and store in the freezer.
Fresh Tomato Sauce
(makes 4 servings)
Ingredients:
1 tablespoon olive oil
1 large red onion, coarsely chopped
1 large bell pepper, chopped
4 garlic cloves, finely chopped
2 pounds ripe tomatoes, skinned and coarsely chopped
1 tablespoon coarsely chopped fresh basil
1 ½ teaspoons coarsely chopped fresh oregano, or ½ teaspoon dried
Salt and black pepper
Directions:
1. Heat the oil in a large sauce pot. Add the onion, bell pepper, and garlic and sauté over medium heat, stirring until the onion is just tender, about 7 minutes.
2. Add the tomatoes, basil and oregano; bring the mixture to a boil and cook just until the tomatoes are heated through, 4 to 5 minutes.
(2 servings)
Ingredients:
Small bunch arugula, to yield 2 ounces
1 large ripe tomato
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon hot-sweet mustard
Directions:
1.Wash and trim arugula; dry.2.Wash, trim and cut tomato into small wedges.3.In serving bowl, whisk vinegar with oil and mustard; stir in arugula and tomato.
(serves 4)
Ingredients:
4 tomatoes
4 garlic cloves, chopped
1 tablespoon shredded basil, plus 8 whole basil leaves
2 tablespoons finely chopped flat-leaf parsley
¼ cup olive oil
1 large eggplant, cut into ¼ inch slices
2/3 cup crumbled goat’s cheese
Directions:
1. Preheat the oven to 350 F. Cut the tomatoes in half and scoop out the pulp. Divide the garlic among the tomato havles, then the shredded basil and parsley. Arrange the tomato halves on a baking tray, drizzle with 1 tablespoon of the olive oil, season to taste and bake for 40 minutes or until soft.
2. Spread the eggplant slices on an oiled baking tray and brush with the remaining oil. Cook under a hot broiler for 5 minutes, or until crisp and golden.
3. Lightly oil four ¼ cup ramekins. Line each with some eggplant, then two basil leaves, a tomato half, some goat’s cheese, another tomato half, then a final slice of eggplant. Bake for 20 minutes, then leave in the ramekins for 5 minutes before turning out.
(serves 12)
Ingredients:
4 pints grape tomatoes
1 ½ cups small diced red onion
¼ cup good white wine vinegar
6 tbsp olive oil
1 tbsp kosher salt
1 tsp ground pepper
¼ cup chopped fresh basil leaves
¼ cup chopped fresh parsley
1 ½ pounds feta
Directions:
1. Cut the tomatoes in half and place them in a large bowl. Add onion, vinegar, olive oil, salt, pepper, basil, parsley, and toss well.
2. Dice the feta in ½ to ¾ inch cubes, crumbling as little as possible. Gently fold into salad and serve at room temperature. Can be served on a bed of lettuce or eaten on bread.
(To spoon over poached chicken or steamed mussels. 1 cup)
Ingredients:
1 cup tomato juice (If you don’t have a juicer, try blending then straining the tomatoes)
2 teaspoons chopped fresh tarragon
2 teaspoons finely chopped shallots
1/2 teaspoon olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
Directions:
1.In a medium-size bowl, combine the tomato juice, tarragon and shallots. Whisk in the olive oil, salt and pepper.
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