RECIPE MAGIC!

DIY TOMATO SAUCE

It's easier than you think. This fresh tomato deliciousness is ready in 15 to 20 minutes. Serve with any pasta, or as a sauce on sausages, polenta or crisp veggies. Or make one of our six go-to recipes below. 

TIP: Tomato skins contain flavonols (antioxidants) maximizing their nutritional value. We always suggest leaving the skins on when making a fresh sauce. 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.

YIELD: 2 to 3 cups

INGREDIENTS:
6 - 8 fresh harvest or greenhouse tomatoes (any variety) or 12 cocktail (cherry) 
1/4 cup fresh harvest EVOO
1 tbsp Garlic EVOO (Optional)
1 - 2 tsp red pepper flakes
1 - 2 tsp salt
1 tsp granulated sugar (Optional)
Pepper to taste
Fresh basil leaves (Optional)
*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 1 to 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 sizeable for a chunky sauce. There is no need to peel*. Add to heated oil then make sure tomatoes are thoroughly covered with olive oil. Turn the heat to medium-low. Do not cover with lid. Add 1 teaspoon 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 15 to 20 minutes. 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 now if using 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.)

GRILLED GARLIC MEATBALLS WITH FRESH TOMATO SAUCE

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.

BREAKFAST EGGS (YOUR CHOICE) IN 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. For more detailed directions check our our full recipe.

INGREDIENTS:
6 large eggs
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:
Place 2 cups of our fresh tomato sauce in a deep saute pan. Heat on medium. Once heated add paprika and cumin. Blend completely. 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 Cayenne oil and garnish with parsley. 

FETTUCCINE & GRILLED VEGGIES IN 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.

INGREDIENTS:

2 cups fresh tomato sauce
2 sweet peppers (1 red and 1 yellow) cut into large chunks
3 small carrots, cut in half 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 until slightly less than al dente. 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 reserve 1/2 cup pasta water, drain pasta and return to pot. Add sauce mixture then gently combine adding pasta water to add creaminess. Cook for 5 minutes, stirring occasionally. Place on deep platter. Serve with Parmesan and generous drizzle of olive oil. Optional: Garnish with sprigs of fresh basil.

GRILLED POLENTA WITH FRESH TOMATO SAUCE

Crispy on the outside, soft on the inside with a smoky grill flavour and the sweet topping of fresh tomato sauce. Great as an appetizer or light meal with a salad. A bit of shaved Parmesan for a salty cheesy bite, too. Great served cold for summer picnics.

INGREDIENTS:
1/4 to 1/2 cup fresh extra virgin olive oil

1 large fresh polenta log, cut into 1/2-inch rounds

DIRECTIONS:
Preheat grill on medium-high. Brush olive oil on slices. Place on grill until light golden with grill marks on one side then turn over and repeat. Remove from grill and place on serving dish. Spoon warm tomato sauce and serve with extra olive oil.  

ITALIAN GREEN BEANS WITH FRESH TOMATO SAUCE

An easy and delicious way to step up the fresh flavour of green beans. An Italian go-to side dish. Place a pan of salted water (1 tbsp) on high heat to boil. Add beans, reducing heat to medium high, cooking beans until just tender. Drain beans and place back in pan. Add fresh tomato sauce, gently coating all beans. Serve with a Garlic olive oil drizzle. 

GRILLED SHRIMP WITH A FRESH TOMATO SAUCE COATING

A Mediterranean treat. Tender grilled shrimp drenched in a fresh summer tomato sauce.  

DIRECTIONS:
Preheat grill to medium. Slide about 5-6 shrimp onto skewers. Lightly brush fresh olive oil over shrimp. Leave on grill or saute for 2 minutes per side or until barely opaque. Remove from grill and place on platter then spoon tomato sauce until shrimp are completely covered.