Garden fresh tomatoes, to me, defines what the word Summer means.
|Summer morning glories|
In my new home, I do not yet have a garden. But, still wanting to enjoy fresh tomatoes, I planted six large patio pots with various tomatoes, although I cannot say they were totally successful. Next year, I will have three raised planting beds for garden space along with the pots from this year. Lucky for me, my neighbor is having a bumper tomato crop this year.
So, while making batches of salsa, tomato jam and diced tomatoes, I decided that some summer-fresh pasta sauce was definitely needed. Once I added the pasta in I should just have stood back! Not only do I not have pictures, I don't even have leftovers! That is how I know a recipe is a keeper.
Fresh Tomato Pasta Sauce
makes about 3 quarts
3 lbs. Roma tomatoes (cherry or plum work ok too), washed, halved
1/2 lb. ground turkey
1 lb. ground beef (85/15)
1 medium carrot, grated
1 small summer squash, grated
1/2 each, fist sized green, red and yellow pepper, diced on the small side
6 to 8 fresh basil leaves, washed, chiffonade
To taste: garlic powder, onion powder, soy sauce, salt, black pepper.
1 lb. cooked Pasta of your choice, reserve 1/2 cup cooking water
Halved tomatoes should half fill a dutch oven or 6 qt. stock pot. Start tomatoes on med. heat until they begin to boil. Stir as needed to prevent sticking. Once tomatoes begin to boil reduce heat. Each time tomatoes return to a boil, reduce heat. Cook tomatoes until they resemble coarse applesauce in texture.
Chiffonade fresh basil leaves and add to tomatoes and stir. Season tomato sauce with salt and black pepper, garlic and onion powders, to taste.
Grate carrot and summer squash and add to tomatoes and allow to cook about 15 min. Add diced peppers and cook another 5, stirring as needed.
Mix turkey and beef together, season with 3 to 4 Tbsp. soy sauce. Add to tomato sauce and cook, stirring occasionally, until beef is broken up and completely cooked through. Allow to cook 5 to 10 before tasting to adjust seasonings.
Add cooked pasta to tomato sauce in pot and allow to cook about 10 to 15 minutes, so pasta takes in flavor from sauce. Taste and adjust seasonings.
NOTES: This is a simple sauce, but it does take a little time to cook down to the desired consistency. You may be able to let this cook in a crock pot, adding noodles just before serving. All the measurements are my best guess. Who thinks to measure when they are making something on the fly?
Grating vegetables the family won't eat is a great way to add body to the sauce. Trust me, they won't know unless you tell them. The vegetables can be anything you happen to love or have in the fridge and need to be used.
You can use any kind of pasta you like. If the sauce is too thick after adding the pasta, use reserved cooking water to thin. Just remember to taste after adding cooking water to adjust seasonings to your tastes.
To chiffonade fresh basil leaves, gather 6 to 8 leaves, wash and stack one on top of the other. Roll length wise or side-to-side and slice in 1/8 inch strips with a sharp knife. You want to cut them not crush them. Once chiffonaded, I let mine unroll and then chopped the strips into smaller pieces. If you don't have fresh basil available, you can use dried basil (apx. 1 tsp.).
|Praying Mantis on my dining room window.|
It's a good thing for me that I had tasted this because I sat down on the couch after cooking and fell asleep! My guys ate almost all of this before I woke up! I was lucky they left me about a cup's worth!