All Posts in Category: Sauces
My husband Stephen doesn’t generally care for salsa but he could eat this heart healthy appetizer with a spoon!
4 large heirloom tomatoes (or 6 smaller vine-ripened ones), seeded and diced
¼ to ½ cup green onions
chopped cilantro to taste (I like lots)
chopped 1 tablespoon fresh oregano
chopped 3 to 4 cloves of garlic, minced
1 teaspoon jalapeño pepper, minced (Optional)
1 can mild diced green chilies
2 or more tablespoons olive oil (Don’t be afraid of this heart healthy fat!)
4+ teaspoons fresh lime or lemon juice
sea salt* and freshly ground black pepper, to taste
*of course, for heart health use a small pinch of salt or omit it all together. (Stephen tells me he doesn’t even like the taste of salt anymore..and he used to eat a whole bag of potato chips without even blinking.)
1. Mix all ingredients in a medium bowl. If desired, prepare half of the salsa in a food processor or blender.
2. Let sit, loosely covered, at room temperature, for the flavors to blend.
Serve immediately or refrigerate and serve within 4 hours.
Add a little tomato juice, water, and chopped cucumber and you have instant gazpacho.
Puree half in a food processor for a less chunky version.
Roast 1/2 of the tomatoes with a little olive oil at 400 degrees for 30 minutes, puree, and add to remaining salsa mixture.
Mix it up! Add orange, yellow and red cherry tomatoes for interesting texture and flavors.
Notes: You can make this salsa in the winter too (when desperate for a taste of summer) even though tomatoes won’t be at their peak.
Even though tomatoes have long been linked to heart health, they are rising even further to the top of the list as a heart healthy food. Garlic may also help decrease the progression of cardiovascular disease and, together with tomatoes, will help boost your immune system and fight the common cold!
Bon Appetit & Namaste!
1/4 cup olive oil
4 cloves garlic, crushed
1 medium yellow onion, finely chopped
9 cups cored, chopped very fresh tomatoes
4 28-oz cans whole tomatoes, crushed with juice
1/4 cup chopped fresh parsley
1/2 cup dry white wine
1 cup homemade chicken stock
1 tsp dried marjoram
1 tsp dried rosemary
6 tablespoons butter
Salt and freshly ground black pepper to taste (about 10 dashes each)
Heat an 8 to 10-quart heavy bottom pot and add the oil, garlic, and onion. Saute until the onion is clear. Add the remaining ingredients except butter and salt and pepper. Bring to a simmer and gently cook, uncovered 4 hours, stirring often. Stir in the butter and salt and pepper to taste.
This delicious sauce freezes well. I used almost all of it with two shredded pot roasts for our Bolognese dinner with our firemen and their wives.
Bon Appetit & Namaste!
Fire House Bolognese