The San Marzano tomatoes that were sitting on our kitchen counter the other day have since been cooked into a delectable sauce, made by my wonderful husband. He loves to cook, and the first tomato harvest represents his favorite moment in the gardening season. While we enjoy the slices of Brandywines and Beefsteaks on our sandwiches, the San Marzanos are reserved almost exclusively for sauce. Michael loves to make homemade tomato sauce. (Lucky me, right?)
First, he bakes the tomatoes with a few slices of our fresh garlic, a good drizzle of olive oil, and some dashes of salt and pepper. Once the tomatoes are baked, they get a good grinding through the food mill.
Then he adds some of our fresh herbs -- a few sprigs of thyme in this case -- and lets the sauce simmer on the stove.
Meanwhile, our stomachs are grumbling because it smells so good!
He satisfies the hunger pangs with an eggplant au gratin that includes the fresh sauce, thin slices of eggplant, lots of onions and garlic, and a crisp-chewy topping of Parmesan cheese and bread crumbs.
Totally delicious, completely satisfying. I can't ask for anything more.
You're a lucky woman.
ReplyDeleteWow...that looks divine. I love the eggplant idea...might have to try that before the season is out.
ReplyDeleteGenie
The Inadvertent Gardener
Kalyn's right - you're a lucky woman. It does sound divine.
ReplyDeleteI have mixed emotions about the tomato harvest. I love the sauces and eating them sliced with just a dash of rice wine vinegar, some basil chiffonade and salt & pepper. But tomatoes mean summer's turned the corner which means no more really juicy, tasty fruit.
Thanks for sharing
You better believe it! Sounds sooo good!
ReplyDeleteYum! I love homemade tomato sauce!
ReplyDeletePaz
I want some eggplant parm, I just don't want to fire up the oven. The sauce looks great.
ReplyDeleteThanks, Idaho Gardener. My camera is a Nikon D50.
ReplyDeleteoh yummy! I love tomatoes and eggplants. What an excellent combination :)
ReplyDelete