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BREAKFAST BRUNCH GRILL MAIN MEAT PASTA VEGAN VEGETARIAN

FRESH HARVEST TOMATO SAUCE: THREE PLATES!

THE GLORIOUS SUMMER TOMATO - AND THE SAUCE THAT MAKES THESE RECIPES DIVINE!

TIME TO BAG AS MANY FRESH HARVEST TOMATOES AS YOU CAN!

FRESH-FROM-THE-FIELD SUMMER TOMATO SAUCE 

There's no better way to celebrate plump, juicy, sweet, peak-season tomatoes than with a fresh sauce. Our version takes less than 30 minutes. No lengthy simmer on the stove. No complicated list of ingredients. Just the simple elegance of the field tomato.


YIELD: 2 to 3 cups

INGREDIENTS:
6 - 8 medium to large tomatoes (any variety)
3 tbsp fresh extra virgin olive oil
2 tbsp Garlic olive oil*
1/2 - 1 cup of fresh basil leaves (Optional)
1 - 2 tsp red pepper flakes
1 - 2 tsp salt
Pepper to taste

*You can also use fresh finely diced garlic cloves: one per tomato. We prefer our Garlic olive oil since the infusion holds its rich roasted flavour better than fresh.

DIRECTIONS: 
Place olive oils in Dutch oven on medium heat. Add red pepper flakes and heat for 2 minutes. (If using fresh garlic add now). Cut tomatoes in 6 to 8 wedges depending on tomato size. Discard stem end. They should be sizable for a chunky sauce. There is no need to peel*. Add to heated oil then make sure tomatoes are thoroughly blended with olive oil. Turn the heat to medium-low. Do not cover with lid. Add tsp salt. You can add more to taste at the end of cooking. The generous amount of salt will help the juice escape from the tomato. Simmer for 20 minutes (or less if using fewer tomatoes). Any more than 20 minutes and you'll lose the light, fresh and sweet flavour. (This is not a sauce to simmer for several hours.)  Fold in basil. Use immediately. Or store in your fridge for a week or for 3 months in your freezer. If using later reheat and then fold in fresh basil; or any herb of your choice. (Optional: If tomatoes are not quite sweet enough feel free to add a teaspoon or two of sugar after adding tomatoes to the pot.)

*Tomato skins contain flavonols (antioxidants) maximizing their nutritional value. If you wish to peel them simply score the top of the tomato (not the stem end). Place them in boiling water for one minute. Remove then in ice water immediately. The skin should be easy to slide off.
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GRILLED GARLIC MEATBALLS WITH OUR FRESH TOMATO SAUCE
It's been a long, hot summer. That doesn't mean we have to put one of our favourite foods on hold. The classic meatball can be grilled and then crowned with our fresh tomato sauce for a delicious backyard surprise. We've added our Garlic Lovers Passion Rub to the meat mixture for an even richer garlicky flavour.
SERVES: 4 to 6

INGREDIENTS:
1 pound lean ground beef
1/2 pound ground pork
1 eggs
3/4 cup bread crumbs
2/3 cup Parmesan cheese, grated
1 tbsp Garlic olive oil OR 1 tbsp Garlic Lovers Passion Rub
2 tbsp fresh Italian parsley, finely chopped
1/2 tsp red pepper flakes
Salt to taste

DIRECTIONS:
Preheat grill to medium. In a large bowl, mix together by hand the chuck, pork, bread crumbs, eggs, Parmesan, Garlic oil, parsley, and red pepper flakes until thoroughly combined. Form meat mixture into 2 inch balls. Season meatballs all over liberally with salt and pepper. Brush meatballs with olive oil and place on grill. Cook until well browned all over and cooked through. Make sure that all sides are browned, about 8 minutes.
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 BREAKFAST EGGS (YOUR CHOICE) IN OUR FRESH TOMATO SAUCE

Learn to love our take on the Middle Eastern "Shakshuka" breakfast.  Get out your largest saute pan. Add 2 cups of our fresh tomato sauce. Once heated, crack your eggs directly into sauce. Then simmer until the eggs have reached your desired doneness.  

If you're inclined to want a more traditional dish, then add a dash of paprika and cumin to the sauce before adding eggs. Want more heat? Drizzle our Tunisian Smoke Chaabani Pepper oil before serving. Optional: Prepare scrambled or poached eggs, then add to heated sauce before serving. 

SERVES: 4 - 6

INGREDIENTS:

6 to 8 large eggs

1 tbsp fresh olive oil

2 cups fresh tomato sauce

1 tsp cumin (optional)
1 tsp paprika (optional)
Salt and pepper to taste
1 tbsp chopped fresh Italian parsley
1 tbsp Smoked Chaabani Pepper Oil (optional) 
Pita bread for dipping

DIRECTIONS:
On medium, heat 1 tbsp olive oil, paprika and cumin in deep wide saute pan to 1 minute. Add 2 cups of our fresh tomato sauce. Heat for 2 to 3 minutes. Crack eggs over the tomato sauce. Add all eggs placing them around the edge and then middle. Cover the pan and let simmer until desired doneness, around 6 to 8 minutes. Serve on deep plates with drizzle of Smoked Chaabani oil and garnish with parsley.
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FETTUCCINE & GRILLED VEGGIES IN OUR FRESH TOMATO SAUCE

Our fresh-from-the-field tomato sauce is married with a bevy of grilled farm-fresh vegetables then combined with fettuccine to bring all the abundance of summer flavours together in a single dish.

 

SERVES: 4-6

INGREDIENTS:
2 cups fresh tomato sauce
2 sweet peppers (1 red and 1 yellow) cut into large chunks
3 small carrots sliced 1/4 inch, lengthwise 
3 small zucchini sliced 1/4 inch lengthwise 
1 large sweet onion, sliced in 1/4 inch rounds
1 lb fettuccine

DIRECTIONS:
Heat grill to medium on one side only. Lightly coat the grill with cooking spray. Brush veggies with olive oil. Place on grill turning as needed until tender, careful to remove those that are done earlier. This should take about 8 minutes. Prepare pasta according to package directions. While the pasta is cooking, place 1 to 2 cups fresh tomato sauce in medium pot. Heat, then add grilled veggies. Stir gently. Once pasta is cooked drain and return to pot. Add sauce mixture then gently combine. Place on deep platter. Serve with Parmesan and generous drizzle of olive oil. Optional: Garnish with sprigs of fresh basil.