Tomatoes
Friday, July 27, 2018
The garden has been ok this year- the Roma tomatoes have been a WOW! This is the third Friday of making sauce, this place smells wonderful.
As I watch our grapes go through version and mature I know we are heading closer towards harvest. The birds have not bothered us too much yet.
So, as I make todays tomato sauce I think about ways to use it and which wines to pair with those meals. I use my sauce as a base for many meals over the next months.
Saute a chopped onion and some ground meat- turkey, lamb, beef or pork. Then add the tomato sauce and simmer. Peppers, zucchini and mushrooms are all great additions. I season with fresh and dried herbs. We have basil and rosemary in the garden. With lamb, I use cumin and herbes de provence. Always garlic!
Other times I will add some shrimp to the simmering sauce for a quick dinner; it only takes a few minutes!
Last night I made some meatballs in the oven. I made a very chunky mix of vegetables, more chopped tomatoes, the meatballs and some sauce- Delicious!
I like to serve our Chambourcin with any tomato dish. The balance of the wine and the tomatoes are just a perfect match. I do look forward to our new release of Cabernet Franc. This will also be good with a hearty meal.
Another time to talk about Chicken Cacciatore or Chicken Parmigiana. I always tell Michael to get the water boiling for the pasta, the rest is easy! Enjoy!
