Kelyn’s Rainbow Tomato Sauce

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. ūüôā

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.

Ingredients

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 РBE 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!

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Aye Chihuahua Mexican Bake

Called “Aye Chihuahua” because if you use enough hot peppers it will get your brow sweating and your sinuses cleared. “Necessity is the mother of invention,” says Plato, and he is right. Tons of hot peppers, garlic and tomatoes necessitate a delicious mouth fiesta.

Ingredients

Stuffing
1 pound extra lean ground beef (grass-fed and local if you can)
1 small local, organic sweet onion – chopped
3-5 local, organic garlic scapes – chopped
1 can organic red beans
1 can organic black beans
1 large local, organic yellow carrot – sliced (but if I do this again, I will shred it)
1 cup local, organic corn
1-3 local, organic hot peppers (depends on how much heat you like – we like a lot! )
2 cups of shredded reduced fat cheese (We used Monterey Jack)
Extra Virgin Olive Oil
8 flour tortillas

Topping
1 pint local, organic cherry tomatoes
a handful of fresh, local cilantro (OK, so admittedly I didn’t have this and copped out with 4 Tbsp dry, organic cilantro)
2 heaping Tbsp local, organic garlic – chopped
a pinch of sea salt
Organic Blue Cheese dressing, steak sauce or ranch (100% optional)

1.) Preheat your oven to 350. Brown your ground beef and onions in a pan on medium heat. In another saute pan, combine your beans and veggies with some oil, and saute over medium heat, stirring occasionally.
2.) Once everything is cooked, you can start rolling your wraps. I drain the burger grease, and then combine everything in my large saute pan that the burger cooked in. I put a sprinkle of cheese into the tortilla, scoop a spatula full of the innards into it, and then roll it up to be skinny and tight. Place in a 9×13 glass baking dish. Divide the contents into 8 tortillas (there are 9 in mine, since we had a rogue extra in the fridge).
4.) Once all are rolled up, you can start your topping. In a side dish hand squash your tomatoes. This is my favorite thing about tomatoes. (If you have never crushed one with your bare hands, take a moment to feel like the Hulk and mush the crap out of it. I was once told to rip pages out of a phone book when you are mad – like a kinkajou I suppose. Forget that. I squash maters and cry “Hulk Smash”.) Add your cilantro, salt and garlic. Stir thoroughly.
5.) When your topping is ready, cover your tortillas with it. Cover the whole shebang with foil, and bake for 30-40 minutes.

Serve with sauce if you like. I had one plain, and one with salsa (both were great), and then Eric introduced me to blue cheese and steak sauce on a bite, which was pretty much a little bastardized gift of Mex-American heaven.

Warning: They are addictive and filling. Get ready for a food coma and siesta afterwards!

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