Another Sunday night dinner in the books. I pulled out some sausage from a previous meat share for tonight. Hot Italian Pork Sausage because Glen and Jess enjoy spicy foods, me, it’s a struggle. I was feeling brave tonight.
Into the oven as is, cooked up and sliced.
I used my eggplant tonight as another topper to this rice dish. I peeled the eggplant, and roasted it in the oven with a simple toss with olive oil, salt and pepper.
I love the beautiful color of eggplants.
For the creamy tomato sauce I started with two containers of the heirloom cherry tomatoes. I placed them into a cast iron pot and let the cook down.
Once they started to pop I used a potato masher to crush them. I added two bay leaves, one Springdell onion from last weeks share, three cloves of Springdell garlic, and some herbs.
I let that bubble away and reduce way down. The cherry tomatoes leave a lot of tomato skins in the pot so I removed the bay leaves and pureed the sauce in my vitamix.
Salt and pepper to taste and place it back on the stove over a low burner.
This turned out to be a really pretty sauce, and now to make it creamy and smooth by adding some ricotta cheese. I was going for some cooling in the sauce to balance out the spicy sausage. I think I accomplished my mission.
Pile on the rice, sliced sausage, roasted eggplant and creamy cherry tomato sauce. It’s a winner!
We will see you all tomorrow for the “show” post. Until then, enjoy!