Classic Summer Tomato Sauce

Ingredients

2 pounds of sauce tomatoes (I used Roma)
1 yellow onion
3-4 cloves of garlic
2 tablespoon olive oil
2-3 tablespoons tomato paste
Splash of red wine (optional)
1/2 chopped parsley and/or basil leaves, plus more for serving
Salt and pepper, to taste
Grated parmesan, to taste

Preparation

Cut tomatoes into desirable sizes — larger pieces for a chunkier sauce, smaller pieces for a more smooth one. You can also always purée the sauce in a processor or blender once it's done until it reaches the consistency you want.

Add olive oil to a large saucepan over medium heat. Once the oil is hot, add onion and sauté until translucent (about 2-3 minutes) then add garlic and season with salt and pepper. If you are using red wine, add a splash once the garlic is fragrant and let it boil off. Stir in the tomatoes and bring the saucepan to high heat until most of the water boils off. Add tomato paste and mix until combined. Remove the pan from heat and add the herbs and more salt and pepper to taste.

Serve warm over pasta with additional herbs as garnish and grated parmesan cheese if desired. Bon appétit!


Note: If you have an abundance of tomatoes, you can cut them into halves or quarters, freeze them on a tray, then transfer them to a ziplock or Tupperware to be used at a later date for an equally delicious fresh sauce!

Recipe from Louise

Nasturtium Pesto

Ingredients

1 cup nasturtium leaves
1 cup basil leaves
1 cup unsalted almonds
2 cloves garlic
1/2 cup grated parmesan
1/-3/4 cup olive oil
Juice of half lemon
Pinch red pepper flakes
Salt, to taste

Preparation

Add everything to the bowl of a food processor and pulse, stopping occasionally to scrape down the sides of the bowl. You can leave the pesto chunky or blend into a smooth paste. Also start with 1/2 cup olive oil and if you prefer a thinner pesto, add more olive oil

To make the pesto vegan, simply substitute nutritional yeast and more nuts for the cheese.

Delicious on everything from pasta, eggs, sandwiches, and even blended into salad dressing. Enjoy!

Recipe from Louise Leonard