Ravioli with home-made sauce and dill butter garlic beans.
Sometimes in life, we just have to say I am sorry. I am SO SORRY that this recipe is late to the blog! I promised it to a few lovely patrons of the West Reading Farmer’s Market by 9 PM last evening, but alas, wedding decorating took over our home, and then my mother-in-law to be dropped off the first official bouquet of garden grown flower lovin’ for the wedding (next August), and to be honest, by the time I settled down, I was ready for sleepy-time. 🙂
With no further delay, here is the recipe for the best tomato sauce you will ever eat. I am a fan of tasting the vegetables, not overwhelming them with unnecessary seasoning. We just kept saying all of Saturday night, “Why isn’t there more!?!?!?”, and milling around the house like lost children, opening cupboards and expecting that maybe I somehow jarred some in my sleep. I hope you enjoy this simple and healthy recipe as much as I do.
The mix of veggies in the pot, pre-cooking.
1 quart mixed color heirloom, organic, local tomatoes (mine were largely yellow and orange, with a few red and purple)
1 large, local, organic carrot (mine was purple!!!)
1 small, local, organic sweet onion
1 large, local, green bell pepper (or 2 small ones)
1 extremely hot, local, organic hot pepper (adjust to your desired level)
1/2 a bunch of local, organic, basil – I used spicy bush, sweet Italian, and purple
6-8 cloves of local, organic garlic
Organic Extra Virgin Olive Oil
1. Cut all of the tomatoes into chunks. Everything will eventually go through a food processor or blender, so large sloppy chunks are AOK. You can also “Hulk Smash” with your hands, if you prefer. Put into a large sauce pot.
2. Chop up onion, carrot, peppers, basil and garlic. Add to the sauce pot. Drizzle with a bit of oil. Simmer over medium-ish heat for 25-30 minutes, stirring occasionally. I like the fresh taste of the veggies, so I don’t simmer more than 30 minutes. Once your skins on your tomatoes start to get wilty and weird, you are ready.
3. Remove from heat. If you are fearless like I am, you just pour this steaming hot pile of awesome directly into the food processor -otherwise let it cool for a few minutes. I use my Cuisinart on high for maybe 30 seconds, so that there are still some pieces of veg, but the food processor/blender is the trick to thickening it up. Check every 15 seconds until you hit your desired texture. IF YOU DO THIS HOT – BE CAREFUL! The steam can cause burns.
4. Serve over your favorite pasta with fresh grated Parmesan cheese. We ate it over cheese ravioli, and then I steamed green beans and added a garlic, dill butter that I like to make and keep around. I find that this needs no salt, but I also don’t eat very much processed food, and thereby which, find a lot of things to be too salty. Feel free to add some sea salt if needed!