we’re finally back with another edition of farm food friday, and this recipe, once again, is all about tomatoes. i know we’ve been on a posting kick about tomatoes lately, but once you have one of our cherokee purples you’ll understand why…
the other day we made some homemade tomato sauce, and although i’ve frozen a ton of tomatoes for sauce ingredients, we had enough fresh ones to make use them for our sauce.
ingredients (keep in mind that you should add as much as you desire for each of these):
using our awesome new sauce pan (it’s still shiny!).
directions:
- we used our new, huge, awesome sauce pan to be sure we made a lot!
- saute sliced garlics in olive oil and then add onions
- once these have cooked for a few minutes, add your sliced/diced cherokee purple tomatoes (from the garden); cut the heat to medium
- as this cooks begin boiling your water for the pasta
- add capers, sriracha sauce, and salt and pepper to taste
- let it cook down more, being careful to stir it often so the thickening tomato doesn’t stick to the bottom of the pan and burn
- add sliced and diced bell peppers (our’s were from the garden)
- add lemon thyme and basil (also from the garden)
- continue letting it cook down and add a few pinches of parmesan cheese to thicken the sauce and make it a bit creamier… this also adds bite.
delicious cherokee purple tomato sauce!
as i’ve mentioned before, cherokee purples are sweeter tasting and less acidic, so i find that there is no need to add anything to the sauce to tone down natural acidity. that makes this dish a delicious and easy-to-make meal any day of the week!
and the great thing about cooking in our kitchen: there’s always leftover scraps to feed to our flock of chickens!
this recipe’s scraps… chickens here we come!
next up… making more of this sauce and freezing it in ready-to-go containers.
.:.