The Fruits of My Labor 2
I won't be able to garden for much longer. Deme, V and I spent about an hour yesterday harvesting and cleaning up my garden patch. Thank you Deme!
This is my third cavolo nero harvest. Most of the time I just saute the greens over low heat and add chopped onion, garlic and oil. Other times I stew the greens with a bit of tomato and we eat it as a side dish. I plan to freeze a batch for ribolitta this winter.
We picked about 15 pounds of tomatoes yesterday and after Veronica went to bed last night I went into full sugo production. The tomatoes were nice a sweet since they had not been watered for over a week. They were also nice and ripe so I did not have to add sugar to my sauce.
Onions and garlic are the only other ingredients in my sugo. Other additions are oregano and tomato paste (if needed.)
It takes me about 2 hours from start to finish to make my sugo. I start by sauteing onion, garlic in good olive oil. When the onions are soft and golden, I add the tomatoes, skin and all to the pot and let it all cook and meld together. Add your herbs and season with salt and pepper. If your tomatoes are on the watery side, leave the cover off during the last hour to concentrate the sauce. When the sauce is finished I pass the sauce through a sieve to remove all the seeds and skins (this takes just a minute or two) and I am left with a very flavorful sauce that has a million uses. Try it today!
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