Yesterday I wrote about our experience with the CSA box delivery service, which I am defo enjoying. In box 2 we received more delicious grapes, apples, sweet peppers (I just made more hummus with these because the first batch was so good!), red chard, lettuce, yellow onions and some beautiful end-of-season tomatoes. The chard went straight into two soups: black eyed pea & squash (I decided to sub chard for the spinach) and a new lentil soup (soon to be posted). For the tomatoes, I decided to make a big batch of Provençal sauce. Considering I eat pasta for lunch most days it made sense, but I also wanted to take this batch and make it last throughout the week in three different recipes. It’s a simple yet great way to use up your excess tomatoes that may be losing their summer sweet flavor. Slow cooking these bad boys allows the natural sugar in the fruit (yes, they are considered a fruit) to come out and you end up with a delicious versatile tomato sauce.
PROVENÇAL SAUCE RECIPE:
3 shallots – fine dice
2 garlic cloves – minced
6-7 fresh tomatoes (or 1 x 28oz can) – diced
1 tsp dried thyme
1/2 lemon – zested
sprinkling of chili flakes
2 tbsp olive oil
Preheat medium saucepan on low heat for 30 seconds. Add olive oil and saute shallots for 2 minutes, stirring occasionally until translucent but not browned. Add garlic and continue sauteing for another minute. Add chopped tomatoes, thyme, lemon zest and chili flakes. Turn heat to high and reduce immediately to a simmer when boiling. Simmer on low heat for 20-25 minutes until tomatoes begin to breakdown.
Taste and season with S&P.
NOTE: This was enough for the fish recipe but you can double or triple the recipe to accommodate the week’s menu.
I used the sauce in a variety of ways to show how versatile it is–with fish, steak and as a vegetarian meal with pasta, which could also be a side dish.
2 x 5-6 oz Pacific sole fillets
2 courgettes/zucchini – sliced in 1/4 round slices (use a mandoline to make this step easier!)
Provençal tomato sauce (recipe above)
1/2 a lemon
Preheat oven to 425°F (220°C).
Spread the sauce into a casserole dish large enough to fit both fillets in a single layer. Lay the sole fillets on top. Season fish with S&P and squeeze 1/2 lemon over fish.
Lay the zucchini slices on the fillets over-lapping them to look like fish scales. Genius, right? Gently press them down so they stay in place. Season again with S&P.
Pop tray in oven, uncovered for 15 minutes approx or until fish is opaque and firm to touch. Not only is the sauce delicious on its own but this way you’ll have the flavor of the fish combined with the sauce which is superb!
TIP: Another smart thing to do is make a large batch of sauce and once cooked, divide it into Tupperware containers and freeze them.
NOTE: Make sure the sauce is completely cooled before freezing.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.