Late Summer Pasta Sauce

Well its mid-September here on long island. I have a bumper crop of tomatoes. So, we need to get busy cooking the beefsteaks. First up is a sweet late summer pasta sauce. This will consume four of the large ones, and it will freeze nicely. This way I can have the fresh tastes of the late summer well into the early winter.

 

Here’s what you’ll need:

  • Four large tomatoes
  • 3 sausage links
  • Duck Walk red wine
  • 1 medium onion
  • 1 medium zucchini
  • 2 Italian peppers
  • 1 cup diced white mushrooms
  • 1 tablespoon minced garlic
  • 1 can tomato paste
  • Water (about four cups)
  • Oregano
  • Bay leaf
  • Salt

In a heavy cast pot drizzle a little olive oil. Every good sauce starts with a little olive oil. Then add the minced garlic. Remove the casings from the sausage and crumble the ground pork into the pot. Mince the onion and add that to the pot. Stir this up while the pork browns. A bit of fond should be forming on the bottom of the pot. Deglaze with a splash or tow of red wine, then pour in about four cups of water.

 

Core and de-seed the tomatoes. Dice the exteriors and toss into the pot. Then toss the cores into the blender. Blend to puree. Add this to the pot. Add the tomato paste. Add the oregano, two bay leaves and salt. Let this simmer a while to blend together (about an hour).

 

Dice the zucchini and peppers. Add these to the pot. Check the fluid level. If the sauce is too thick you can always add a bit more water. If it’s not thick enough you can cover it with a splatter screen and cook out the water. Let this cook about fifteen minutes to a half hour and then add in the mushrooms.

 

Let this simmer while you make the pasta. You don’t want to give those mushrooms too much time to cook. You want to keep them a bit firm. If you plan on freezing this batch of sauce, I would recommend not putting the mushrooms. Instead, add them later when you thaw the sauce out. Few things are as mushy and bland as a thawed out mushroom.

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Spanish Style Yellow Rice

Well its September here on long island. Several tomatoes are ripened outside. So, let’s go pick a pair of beefsteaks and put them to good use. Saving money and having fresh ingredients to work with is one of the reasons for planting your own garden. Here on Long Island we have a long growing season and for some reason, tomatoes grow wonderfully out here.

 

Here’s what you’ll need:

  • 1 6oz box of Goya Yellow Rice
  • 2 large tomatoes
  • 2 chorizo sausages
  • 1 large Spanish onion
  • 2 green peppers
  • 2 jalapeno peppers
  • 1 tablespoon minced garlic
  • Red pepper flakes
  • Salt and pepper

Make the rice according to the package. While you’re doing that…

Slice the chorizos and slowly cook them in a nonstick frying pan. Add the minced garlic. Dice the onion and add that to the fry pan. Dice the peppers and add them to the pan. Let all this simmer together over low heat.

Core and de-seed the tomatoes. Dice the exteriors and toss into the pan (you can save the cores in the fridge for making tomato soup later). Add the red pepper flakes salt and pepper. Heat this through then mix in the rice.

Serve this with chips and guacamole!

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