Friday, August 17, 2007

Tomato Sauce

The CSA baskets are getting heavier.

Yesterday's came with a huge bag of ripe tomatoes, among other things.

Now, Alan and I eat a lot of tomato sandwiches in the summer time, and make a lot of salads, but even we couldn't make enough of a dent in this. It was time to make a pasta sauce.

Start with some olive oil. Chop up an onion or two. Add some pressed garlic (the amounts here depend so much on personal taste - there's really no science to it).

Once these have wilted a bit, add some white wine and let them simmer away as you chop the tomatoes. Add them to the pot and let it all cook down.

I found a slightly-less-than-perky zucchini in the fridge. It was in the last CSA basket.

Letting a grocery store zucchini go to waste is bad enough. But I feel like I know these people. They put their heart and soul into their farm and the food that comes from it. They include notes and recipes with their deliveries. They even send along pretty bouquets of flowers with the food! Letting that zucchini go to waste would have been unspeakable.

It was chopped up and simmered away with the rest of the sauce, adding a sweet mellowness to the whole.

If I'd had time, I'd have grated some carrots and cooked them along with the onions and garlic.

In fact, the beauty of this dish is that you can add any vegetable you have on hand that pleases you. Just cook away until everything softens up and the flavours blend.
If it's watery, cook it awhile longer. Then, put it in the blender and give it a buzz. Add salt and pepper to taste.

Boil up your favourite shape of pasta, pour this over and top with freshly-grated parmesan cheese.

Yummy, nutritious and, if you're anything like me when cooking, you'll have enough left over for a couple of easy meals.

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