Weekly Menu for September 28th: Tomato Sauce

tomato sauceAs we start to reach the end of tomato season, it is a great time to relish all that can be done with the glorious love apple. We’re going to make a delightfully simple tomato sauce, and use it three different ways in our meals this week.

What’s fresh at the market this week

As we start to turn the corner into fall, summer still has a few delights for us. The tomatoes are getting riper and they wont be around for much longer so it’s a good time to think about sauces and stews you can freeze to keep the taste of summer going a few months longer.

Do it Yourself

Of course we would like you to get us to buy your groceries for us, but we would also be very happy if you’d support local farmers and stores. If you’d like to make the dishes above, here’s the ingredient list to make the weekly menu to serve two people:

To make 4 cups of Tomato Sauce:

  • 3 lb Paste Tomatoes
  • 2 Chillies
  • 2 Cloves Garlic

At the market

  • Half a bunch of Basil
  • 4 Carrots
  • Half a bunch of Chard
  • 8 Chives
  • 10 oz Cranberry Beans
  • 2 sprigs Fresh Oregano
  • 6 Cloves Garlic
  • 2 Kingfish
  • 4 Potatoes
  • Half a Head Romanesco Broccoli
  • 2 pieces Rye Bread
  • 4 Small Onions
  • Half a bunch Sorrel
  • 2 Sprigs Tarragon
  • 6 sprigs Thyme
  • 4 Tomatoes

Dry Goods and speciality stuff

  • 2 Lemons
  • 3 oz Parmesan
  • 2 oz Prosciutto
  • 5 oz Rigatoni

Other bits and bobs

  • 1 Anchovy
  • 1.5 cups Basmati RIce
  • 2 Bay Leaves
  • 2 cups Chicken Stock
  • 2 Tablespoons Crème Fraîche
  • 1.5 cups Panko Breadcrumbs
  • 8 Tablespoons Red Wine Vinegar
  • 1 Teaspoons Sesame Seeds
  • A pinch of Sugar





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