Fresh Tomato Sauce
If you have an abundance of fresh tomatoes, you can make a large batch of this sauce and
freeze it. A great quick sauce for eggplant, chicken parm etc......
Makes about 1 quart
10 medium Tomatoes
2 ounces Olive oil
1 medium Onion, diced
1 teaspoon Garlic, minced or to taste
2 teaspoons Basil (add towards end)
1 teaspoon Oregano
Splash of dry red wine
Salt and pepper to taste
Pinch of sugar
Remove the core from the tomatoesand cut into chunks. Heat the oil in a heavy saucepan
over low heat. Add the onion and garlic and cook until just soft. Dice the tomato
and add to the pan. Simmer for20-25 minutes until completely broken down, stirring
ng frequently. Check seasonings. Place in blender and puree. Refrigerate or freeze, but I
prefer to eat it.
Basil Pesto
This is a great way to preserve a lot of fresh basil. I freeze mine in ice cube trays and
then put them in a resealable container until needed. Defrost and add to pasta sauces
(cream or wine) or use as a sauce over fish.
Makes about 2 1/4 cups
1 teaspoon Garlic, minced
1/2 cup Pine Nute
1/3 cup Parmesan cheese
1/2 cup Olive oil
1 1/2 cup Basil, fresh, stems removed
Salt to taste
Add the garlic, pine nuts, cheese, and olive oil to a food processor bowl. Pulse until a
course paste begins to form. Add the basil and pulse until blended. Check the seasonings.
Lemon-Dill Tartar Sauce
Try this full-flavored sauce with your favorite seafood dish.
Makes about 1 1/2 cups
1 1/2 cups Mayonnaise
1 teaspoon Dill pickles, minced
1 teaspoon Capers
1 Tablespoon Lemon juice
1 Tablespoon Dill weed (fresh)
2 teaspoons Parsley, chopped
1/2 teaspoon Dijon mustard
Blend all ingredients until well mixed. Cover and refrigerate until needed.
