Fresh is best. I hate to use canned or jarred soups and sauces unless I have to. The good news is tomatoes are coming into season here in Florida, which means better quality and cheaper prices. This sauce is so easy and so much better than jarred, try it once and you may never go back. Pour it on your favorite pasta or over chicken or pork.
Fresh Tomato and Basil Cream Sauce (serves 2, can be doubled)
1 T olive oil
2 ripe tomatoes chopped
salt and pepper
1/4 c chopped onion
2 t garlic chopped
3 T heavy cream
1 T fresh chopped basil
Sprinkle chopped tomatoes with salt and pepper. Heat oil over med/high in a large skillet, add tomato, onion and garlic and saute for about 3 minutes. Turn heat to low and add cream, cook 2 minutes more. Remove from heat and stir in fresh basil. Serve.
Well I love Zucchini but had no idea about this holiday. It was started by Tom Roy, a man from Pennsylvania, and this holiday encourages sharing of large zucchini crops. “Due to the overzealous planting of zucchini, citizens are asked to drop off baskets of the squash on neighbors’ doorsteps.” and apparently creativity is encouraged in this endeavor. I don’t have any crops of zucchini but I will share some recipes and tips.
Zucchini can be used as pasta in any recipe, delicious, low carb and gluten-free.
To make ribbons like papperdelle, uses a regular vegetable peeler and make thin strips, yo can leave the skin on or off.
To make smaller “noodles” use a julienne peeler. Available at most home stores and cooking shops.
Now just add your favorite sauce, no cooking required. The heat of the sauce will warm the zucchini without making it too soft or watery.
Also try Zucchini Orange Salad
Greek Stuffed Zucchini
And my favorite, Calabacitas
What is your favorite way to eat zucchini, or sneak it on to someone’s porch?