Clean out your fridge sauce!
It’s that time again...time to clean out the ol’ fridge and use the things that are close to being not usable. Throwing away produce that has gone bad actually gives me anxiety and boat loads of guilt. So I try to catch it before it’s too late and that’s usually when I make soup, or quiche, or a sauce! I had quite a few cherry tomatoes left, so sauce it was! You may think these items wouldn’t be sauce material, but you would be wrong. These just happen to be the ingredients I had available but feel free to switch any of them in or out, depending on what you like and need to use up. Using the below ingredients, the sauce turned out light and summery. If you wanted a more robust, fall/winter sauce, you could still use the below and just add some tomato paste.The beauty of making a sauce is that even if it doesn’t work into your meal plan for the week, you can just freeze it! Having a homemade sauce in the freezer is always a good idea. Use it just as you would any other pasta sauce. We ended up putting it in a gluten free spinach lasagna and it was divine. (for all you GF’ers out there I recommend RP’s gluten free lasagna sheets or Tinkyada’s Brown Rice lasagna sheets).
As they say, waste not want not. So clean out that fridge and get saucey!
Makes about 8 c Ingredients: 6 cloves garlic, diced 1 yellow onion, diced ½ red onion, diced 4 carrots, diced ½ head of large cauliflower, diced 2 large summer squash, diced about 60 cherry tomatoes, sliced in half ½ tsp red pepper flakes 10 sprigs of fresh thyme 1 cup of dry white wine 4 Tbsp olive oil 1 tsp salt, more s&p to taste
Directions: In a large heavy bottom pot, heat OO over medium heat. Add garlic and onions and cook until translucent. Add red pepper flakes, carrots, cauliflower, and summer squash. Toss together in oil about 3 minutes. Add cherry tomatoes, 1 tsp salt and thyme sprigs. Bring to a boil and then simmer covered about 20 minutes. Add 1 cup of wine and simmer more until wine has almost evaporated. Remove from heat, remove thyme sprigs, and allow to cool before blending with your blender, food processor, or immersion blender. Add water if you desire a looser sauce. Return to the pot, salt and pepper to taste. Enjoy!