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Tuesday, May 28, 2013

To Market Pasta Sauce

Our vegetable garden is planted and the farmers markets are open and glorious. This window of sunshine where spring meets summer is the happiest to me. I want to celebrate the ingredients of the season while, more importantly, minimizing time spent in the kitchen. Introducing my "To Market Pasta Sauce". This sauce tastes like a Greek influenced blend of joy and the bulk of ingredients can be found in your herb garden and farmers market. Happy Spring/Summer. Let's just shorten it to Sprummer, shall we?

The Players:

  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. Earth Balance spread (or 1 Tbsp. butter)
  • 1 Tbsp. fresh chopped oregano
  • 3 cloves of chopped garlic (or more if you fancy your garlic)
  • 1 diced medium yellow onion
  • 1/2 cup white wine (save the rest of the bottle to enjoy with dinner)
  • Salt and pepper to taste
  • 1 large or 2 medium tomatoes, chopped
  • 3 slices of fresh parmesan (I used the long side of a parmesan triangle; you can use more or less depending on how much cheese you prefer; can also substitute with vegan parmesan or nutritional yeast if making a vegan sauce)
  • 1/4 cup fresh mint leaves

The Game:

This is how much sauce I got from one big beautiful tomato. 
Heat the olive oil in a large pot over medium high heat. Melt the butter into the oil. When the butter is melted, add the oregano, garlic and onion and cook until softened, about 5 minutes. Add the wine and cook for an additional minute. Add the chopped tomatoes and season with salt and pepper. Cover, reduce heat to low and cook for 10 minutes. Add the parmesan and mint and cook for an additional 3-5 minutes. Pour sauce into a Vitamix or high speed blender or use an immersion blender to puree the sauce to a smooth consistency. Enjoy over pasta, bread or my personal preference, by the spoonful. Ahhh... sprummer...

Please pass a spoon.

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