My tomatoes are looking amazing! I can’t believe that after three years of failure I finally have a garden that is producing delicious and nutritious food. My zucchini are still lack luster, but my tomatoes and eggplant are more than making up for them. I have a feeling those canning tips I got last week will be very useful very shortly. So far I am able to keep up, but based on what I’m seeing on the vines that won’t be the case much longer. One thing I will say about all these tomatoes is that I’m getting plenty of opportunities to test out some new sauces. This one is rather basic, but it’s one of those that can easily be adapted to fit all tastes. I normally do my meat sauce with tofurkey Italian sausage, but seitan or a meat substitute crumble would work just as well.
1 lb fresh tomatoes, skinned and halved
2 tbsp olive oil
1 lb tofurkey sausage
1 vidalia onion, chopped
5 tbsp fresh basil leaves, chopped
3 cloves garlic, minced
1 bay leaf
1 tbsp fresh parsley, chopped
- Heat the olive oil in a deep saute pan (that has a lid) over medium heat, once warm add the tofurkey sausage. As the sausage browns break it up into crumbles. Add the onion and garlic and cook for 5-7 minutes, or until the garlic starts to brown.
- Add the tomatoes along with the herbs, cover and cook for 10minutes over medium low heat. Add the tomato paste stir and then recover and cook an additional 5-7minutes. The paste should be mostly dissolved.
- Remove the lid and gently break down the tomatoes, stirring to insure nothing is sticking. Turn heat to low and cook for an additional 30minutes. Serve warm over your favorite pasta!
I like to top mine with some freshly grated Parmesan cheese and some more fresh basil, fresh ricotta and ground pepper would also work depending on individual tastes! This sauce also freezes very well, so sometimes I’ll make a large batch in the slow cooker for the future. After browning the meat, just too everything in a slow cooker and cook on low for 6hrs (triple batch).