|This sauce is my staple for so many dishes!|
OUR 'HOUSE' SAUCE
1 really large yellow onion, diced
1 TBSP unsalted butter
1 tsp olive oil
2 cloves garlic, minced
6 ripe heirloom or Cherokee tomatoes, loosely chopped
I bunch basil, torn
1/2 cup water
1/2 cup oregano, finely chopped
12-15 white mushrooms, stems removed, sliced (to save a step, buy pre-sliced)
1/2 cup red wine
In a Dutch Oven, drop in the butter and oil and heat to medium high. Once melted, add the onion, reduce heat to medium. Let cook until softened (about 5 minutes). Add mushrooms, garlic and 1/4 cup red wine. Continue cooking to reduce mixture until very little liquid is visible. Then, toss in tomatoes and allow to sauté for another 5 minutes. Add 1 28 oz. can of tomato sauce, water, basil, salt, pepper, remaining wine and oregano. Stir, and let simmer for about an hour (or for as long as you want-- it only enhances the flavor). Freezes perfectly and goes with everything!
This is my 'version' of Succotash that I prepare in my Mimi's cast iron skillet. I use it as a side dish, on salads and as a blend to mix with torn rotisserie chicken. I also eat it cold on my way out the door on weekday mornings.
2 TBSP unsalted butter
Fresh, washed butter beans from the Farmer's Market (about 2 cups)
2 Chopped Zucchini from the garden
Corn from 2-3 ears, sliced from the cob
2 diced bell pepper (red and/or orange)
1 TBSP dried thyme
1 medium red onion, diced
Salt and pepper (be generous)
In a cast iron skillet, melt the butter on medium heat, add the onion and peppers and cook for 7-8 minutes. Add in other vegetables, thyme, salt and pepper and stir. Cook on low for another 10 minutes. I like to serve it warm with fresh parsley on top. If you have a big family, double the recipe to make a large batch so you will have leftovers; keeps well for a week.
What are your favorite recipes for easy summer meals? I would love more ideas. Don't forget to start following the Southern Sophisticate!