Having recently planted tomatoes as the last addition to this summer’s garden, I’m making an effort to utilize foods I canned and froze last summer and autumn. So, with Memorial Day just around the corner (and our weather a daily roll of the dice) I put together a simple sauce to use over pasta, in lasagna, on grilled sausage and pepper hoagies, as a dipping sauce for garlic bread, or with crispy warm slices of polenta. Whether you cook outside or need to take the party indoors, this sauce will not only make space for our new season of crops, it’ll adapt to your menu and weather needs. However you use it, it’s zesty and delicious and will be a hit with the crowd.
If meat on the grill (or braised in the pot) is more to your liking, try some fabulous lamb chops or shanks from Sudan Farm. They’ll even provide recipes. One for lamb shanks with berries gives you an opportunity to pull some frozen Marionberries out of your freezer.
For a quick, lightly sweetened, reduced fat dessert with some food value, try an original recipe for whole-wheat banana bread. It’ll make use of those overly ripe bananas in your fruit bowl and benefit from your surplus of frozen walnuts or blueberries.
Zesty pantry tomato sauce
1 pound bulk local, mild or hot, Italian chicken sausage OR 1 ½ pounds fresh Oregon mushrooms, (e.g. Crimini, Shitake) cleaned and sliced
2-3 tablespoons olive oil
8 large cloves garlic, thinly sliced or coarsely chopped
1½ cups dry red wine, divided
1 pint home canned tomatoes
1 quart home canned marinara sauce (or Muir Glenn organic)
2 tablespoons dry marjoram OR ¾ cup chopped fresh basil leaves
2-3 bay leaves (depending on size)
1 teaspoon raw sugar
¼ teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper to taste
Heat olive oil on medium heat in a 3-quart saucepan just until the oil just ripples. Sauté Italian chicken sausage or cleaned sliced mushrooms, stirring often, until all moisture has evaporated and the sausage or mushrooms are golden brown. Add garlic and sauté one or two additional minutes, being careful not to burn the garlic. Add ¾ cup wine to saucepan; stir to deglaze pan of browned bits at bottom. Add canned tomatoes, breaking them up with a spoon. Stir in the marinara sauce and remaining ingredients, including remaining wine. Bring sauce to simmer on medium heat. Reduce heat to medium low or low and stir often. Allow sauce to slowly simmer, uncovered, for one hour. Taste for seasoning. Add salt and pepper as desired. Serve over pasta or polenta, in hot sandwiches or as a dipping sauce for crusty garlic bread. Even better prepared a day ahead and refrigerated.
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