The Not-So Secret Sauce
Few things say late summer as much as a bounty of delicious local tomatoes. We're seizing the season; this week was all about the pasta sauce.
Oven-roasted tomatoes (a mixture of San Marzanos from Lilac Ridge Farm and assorted slicers from Dutton Berry Farm) formed the base of the sauce. We then added sauteed onions (mainly Alisa Craigs from Walker Farm) and roasted eggplant puree (Dutton Berry Farm again) to give savor and umami. The vegetarian sauce was blended with more onions, eggplant, zucchini and green peppers (Harlow Farm), while the meat sauce was finished with a combination of 3 parts grass-fed Vermont ground beef (from Boyden Farm) to 1 part house-made Italian sausage. The results? Yum!