They tend to put several varieties in each box -- some big slicer tomatoes, some romas, some cherries, some plums... They say not to store them in the fridge as that destroys their flavor.
This sauce is 95% farm-inspired -- in addition to the tomatoes, I used the garlic we received from them earlier in the summer and the lovely fresh basil and onions that came in our last box. The only ingredient that was not from the farm was the sweet Italian sausage with fennel that I purchased at a local butcher shop -- they make their own and it is delicious! However, you can also make this sauce without any meat (I often do) with great results.
Serve this sauce warm over pasta (if you don't eat wheat, quinoa pasta is quite tasty and gluten-free) and top with fresh grated Parmesan or Romano cheese. It's especially tasty accompanied by garlic bread and a big green salad. Buon appetito!Heirloom Tomato Sauce With Basil & Italian Sausage
* 5-6 large ripe tomatoes, washed, cored and chopped
* 1 large onion, diced
* 3 large garlic cloves, minced
* 1/4 cup of basil leaves (several sprigs-worth), washed, dried and chopped
* 2 sweet Italian sausages (or spicy, if you prefer that to sweet), removed from their casings
* 1 tsp sugar
* Sea salt
* Freshly ground black pepper
* Pinch of red pepper flakes
* 2 Tbsps olive oil
1. Heat the olive oil in a large, wide saucepan over medium heat. When the oil begins to shimmer, add the onion, sauteeing for 4-6 minutes or until it begins to become translucent. Add the garlic and the red pepper flakes and sautee another 2-3 minutes until the garlic releases its flavor.
2. Toss the sausage in and sautee for several minutes, using a spatula or large spoon to break the meat into small pieces as it cooks. Once the meat appears to be cooked through (no visible pink), add the chopped tomatoes to the pan along with the basil, salt, pepper and sugar.
3. Turn the heat down to low and simmer for 10-15 minutes. Allow to cool slightly before serving.
You can make the sauce a day or two in advance - the extra time will only enhance the flavor. This sauce also freezes well. I usually try to make a big batch and freeze a container or two of it to use on a night when I don't have the time or energy to spend a lot of time cooking and I am always super glad that I did!
A few more recipes you might like:
- Dinosaur Kale With Cherry Tomatoes & Garlic
- Minestrone Soup With Fresh Basil Pesto
- Provençal Vegetable Tian
- Roasted Eggplant & Tomato Gratin
- Sweet Corn, Tomato & Basil Salad