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.

tomatoes

Advertisements