Greg’s famous spaghetti sauce. Recipe makes 12-16 servings and freezes well.
1/2 c olive oil
2 teaspoons basil
2 teaspoons oregano
2 bay leaves
1 bulb garlic
1 large onion
1 green pepper
12 oz mushrooms
8 oz kalamata pitted olives
1/2 c red wine
1 small can tomato paste
3 28 oz cans diced tomatoes
Parmesan or Romano rind
Heat the olive oil in a large saucepan over medium low heat. Add onion and cook until softened. Add garlic, basil and oregano and cook for a few minutes more. Add peppers and cook, stirring often for another 5 minutes or so. Than so the same with the mushrooms, followed by the olives. Add the wine and let it cook down a bit, then stir in the tomato paste and blend well, stirring constantly. Add the diced tomatoes and raise the heat until the sauce starts to bubble. Toss in the Parmesan rind then lower heat and simmer, stirring occasionally for three hours. Remove any rind that has not dissolved before serving.
My new favorite summer tomato recipe, adapted from the Smitten Kitchen.
4 T extra-virgin olive oil
1 pound very ripe cherry tomatoes, halved or the same amount of ripe garden tomatoes sliced thick or a combination of both
1/3 cup plain dry bread crumbs
1/3 cup freshly grated Parmesan cheese
2 garlic cloves, finely chopped
Salt and freshly ground pepper to taste
1 pound pasta
1/4 cup loosely packed fresh basil leaves, torn
Preheat the oven to 400°F. Grease a 13-by-9-inch baking dish with 2 tablespoons of the oil. Place the tomatoes cut side up in the dish.
In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper, and then the final 2 tablespoons of olive oil. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.
Complete Vegetarian Cuisine page 172
Mushroom Gravy from Horn of the Moon Cookbook
Double it and freeze half.
Great late summer treat – serve cold as a dip for your favorite tortilla chips.
1 pound tomatillos (10-12 medium sized ones)
1 small onion, chopped fine
1/4 c fresh cilantro leaves
1 jalapeño pepper, chopped fine (leave seeds out to reduce heat)
2 cloves garlic, pressed
1/2 t sugar
1/4 t salt
Dehusk and place tomatillos in a saucepan, cover with water and bring to a boil. Simmer 10 minutes. Drain and place in a food processor or blender. Process until not quite smooth, then add the remaining ingredients and blend until just combined, with a course texture.
Adapted from 1000 Vegetarian Recipes page 480