I was fortunate to pick up about 8 pounds of San Marzano tomatoes this week. They’ve been absolutely perfect in everything I’ve added them to this week, but let’s be honest, 8 pounds is A LOT of tomatoes. So I decided today to make some fresh sauce with them. I panicked about the prospect of peeling all these little guys, but after a whole lot of Googling, I decided to give it a try without the hassle of peeling.
8 cups roughly chopped San Marzano tomatoes
2 cups water
1 large onion, diced
4 garlic cloves
Lots of fresh basil
Red pepper flakes
After roughly chopping the tomatoes (this was a family affair – I felt I was running the kitchen in The Bear), add the water and set aside.
In a large Dutch oven, heat the olive oil and sauté the onions and garlic until soft. Add the tomatoes & water, the salt and red pepper flakes to your taste and a healthy amount of fresh basil wrapped in cheesecloth. Get the basil all snuggled into the tomatoes. Heat to boiling, then simmer until most of the water has been absorbed (I let it go for probably 90 minutes). Remove the bundle of basil.
If you like your sauce on the chunkier side, that’s it! We wanted it a little smoother, so I hit it with an immersion blender (I still kept a good bit of the chunkiness). Add some chopped fresh basil at the end.
I can’t wait to serve it up on Monday (and plan on freezing the rest)! I’ve only used about half of the tomatoes, so if you have a favorite way to use them, please share!
I just returned from an amazing weekend reconnecting with my dearest college friends to discover that, as one of the people who drove, I was gifted an amazing amount of fresh fruit (we somewhat over planned the amount of food that could reasonably be consumed in one weekend. But hey, who was complaining?) So I decided to make a quick blueberry sauce!
2 cups fresh blueberries (I’m thinking you could use frozen, but I’ve never tried)
1/2 cup water
1/2 cup sugar
2 tbsp. fresh lemon juice
2 tbsp. cornstarch, dissolved in 2 tbsp. water
dash of vanilla extract
zest of one lemon
Mix the water, sugar, and lemon juice in a saucepan and bring to just a boil till blended (if you’re worried about the amount of sugar, you can always use a bit less, personally we don’t find it super-sweet). Gently toss the blueberries in a bowl with the water & cornstarch mixture. Add to the saucepan with the vanilla and gently boil until it thickens enough to coat the back of a spoon. Add in the lemon zest and you’re done!
I’ll confess sometimes I get a little distracted and forget to check it, so if it becomes more like a jam, no worries – just add a bit more water until it’s the consistency you like!
Trust me when I tell you this is absolute perfection on waffles, ice cream and cheesecake if you have it (and seriously, now I’m really leaning toward making one this weekend!)
August has gotten kind of crazy around here. It’s like the calendar flipped and we’re trying to squeeze all the summer things into the month. I’m not complaining – it’s been days filled with amazing weather and the company of good friends. And food of course!
It’s been all about the sides this week. Yellow squash is one of those vegetables that is always plentiful during the summer but it just doesn’t seem to have a whole lot of taste, so I’ve been experimenting with ways to bring out more flavor. This week I finally achieved my goal by adding sweet red peppers, oregano and rosemary-infused olive oil. I grilled it up with some fingerling potatoes (another summer favorite) tossed in garlic and oil. So good.
I grill so much in the summer, that a stormy day tends to throw me off my dinner game. So I went with a beef stir fry (I don’t mind grilling in the rain, but not much of a fan of grilling in a thunderstorm). I always begin with getting some basmati rice cooking then put together the rest (if you have everything prepped ahead of time, dinner will take as long as the rice). A couple lessons I’ve learned along the way is to make sure you cook the beef in batches so they have time to get a nice sear on. Crowding the pan can make the beef tough (and not so pleasant to look at!). And be sure to deglaze the pan after your beef is done so all the browned bits become a part of the cooking of the broccoli. The sauce never turns out the same way twice since I’m always throwing different spices in there. One constant is freshly grated ginger (cut one inch pieces and keep it in the freezer – it will keep longer and using a frozen chunk makes it easy to grate). The final constant is topping with freshly chopped scallions.
How are you enjoying the dog days of summer? No matter how you are, I hope you enjoy it in good health and surrounded by people who bring you joy!
In my Misfits Market box this week was perhaps the biggest eggplant I’d ever seen! I typically make eggplant parmesan the usual way of breading and either baking or air frying, but it’s grilling season so I got thinking of ways to replicate the flavor on the grill (I’d experimented before but there was just something about this edition that won hands down). Simply put, it was amazing and we never missed the breading one bit.
I sliced the eggplant, sprinkled it with sea salt and let it sit on paper towels for a couple hours to let the water drain out of it (making sure it doesn’t get soggy while cooking). Then I brushed it with rosemary-infused olive oil and sprinkled with pepper, garlic powder and red pepper flakes. I grilled it for about 5 minutes a side just to get some good flavor and marks on it.
I had a pot of sauce on the stove, so I threw some in a foil pan, added the grilled eggplant slices, and topped with mozzarella and asiago cheese (my new cheese obsession because I love the bite of it) till the sauce was hot and the cheeses were bubbly. Top with some fresh oregano (because that’s what I have in my garden. I would have used basil too if I’d had it!) and serve.
What’s your favorite way to adapt a cold-weather dish to summer? No matter what it is, I hope you enjoy it in good health and surrounded by people who bring you joy!
I always love a good, hearty sandwich for dinner. (Especially in the summer when we’ve been out and about and spending the day grazing!). For me, the star of this show was the simplified homage to kimchi (which I love but am in the minority in my house). Using the thinly sliced pork chops means it comes together in minutes on the grill if you’ve prepped the veggies before.
1/2 English cucumber, thinly sliced
1/2 onion (red or white), thinly sliced
1 carrot peeled and grated
1 tbsp sugar
1 tsp sea salt
3/4 tsp crushed red pepper
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
6 – 8 thinly sliced pork chops
Chinese Five Spice
4 Ciabatta rolls
Chopped fresh cilantro
Combine all the ingredients for the pickled vegetables (a mason jar works perfectly for this). Refrigerate for at least 6 hours to let the flavors combine, shaking periodically to get everything nice and blended.
On cook day, brush the chops with the oil and coat with pepper and the five spice. Grill until barely pink in the center (it will depend on how thin the pork is – the ones I used were super thin and took about 8 minutes total).
For the last minute the pork is grilling, place the rolls cut side down on the grill to toast them lightly. Remove the pork and the rolls from the grill.
To assemble, spread mayo on the rolls, add a layer of pork, a layer of the pickled vegetables and the chopped cilantro. Not a fan of cilantro? Parsley will work as well. The hot debate on my house was the use to cheese slices. I opted to keep it simple!