September is one of my favorite months for many reasons, but one in particular is because of the abundance of fresh tomatoes. Big Fat Boy, Yakima slicers are always at the top of my list. They are so tasty! Tomato sauce, roasted tomatoes, roasted tomato soup, just to name a few of my favorite fall foods. A fat boy tomato sliced on good bread with a blob of homemade mayo, also a favorite. Today, Puttanesca Sauce was calling to me. So easy and this is one of my favorite go-to sauces to make, as it is quick and easy with great flavor. These are all items that the well-prepared cook should always have on hand. Yield – 6 cups.
Ingredients
2 tablespoons of olive oil
6 garlic cloves minced
1 large can (35 oz) plum tomatoes
6- 8 fresh campari tomatoes (or romas) quartered
3 tablespoons capers
2/3 cup of chopped kalamata olives (can use regular)
½ cup dry red wine
2 tablespoons balsamic vinegar
¼ cup packed fresh basil chopped coarsely
1 – 3 teaspoons organic turbinado sugar
¼ teaspoon chili pepper flakes & fresh ground pepper
** note - a ¼ cup of chopped yellow pepper and 4 large crimini mushrooms are also a lovely addition.
Heat oil to medium heat – add the garlic. Cook 2- 3 minutes. Add the canned tomatoes, fresh chopped, capers and olive. Stir over medium heat – when warmed through, reduce the heat and add all remaining ingredients. Simmer, uncovered for at least one hour. (note - I prefer to cook longer, but it is not necessary)
Serve with your favorite pasta – garnish with freshly grated Parmesan cheese.
Also great when served with a Caesar salad. Can be used as a sauce for pizza as well.
Adapted from ~ Great Good Food, Julie Rosso (one of my most used recipes /cookbooks)
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