October 17th is national pasta day, and to celebrate, we have a simple sauce made with fresh San Marzano tomatoes grown by Cold Climate Farms from the Green Bay Saturday Morning Farmer's Market. Only two weekends left to enjoy the market. Don't miss your chance.
Recipe below or on our website!
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Ingredients:
1 quart Fresh San Marzano tomatoes (about 2 lbs)
1 yellow onion, diced
1 large carrot, diced
1 heaping tablespoon minced garlic
1 pound Mild Italian Sausage
Salt and Pepper
2 tablespoons light olive oil
Score the bottoms of the tomatoes with 4 cuts while bringing a pot of water to a boil. Prepare an ice bath for the tomatoes. Once the water is boiling. Drop the tomatoes into the water and allow to blanch for 60 seconds. Remove from the water into an ice bath.
Allow to cool in the ice water for a few minutes before gently removing the skins from the tomatoes.
Chop tomatoes and set aside in a separate bowl. Be sure to clear all of the juices and seeds left behind from the chopping process into the bowl as well.
Heat a deep dutch oven over medium heat with two tablespoons of a light cooking olive oil. Once the oil begins to shimmer, drop 1 pound of mild italian sausage into the pan and break up into crumbles.
Once the sausage is crumbled and mostly cooked through, about 5 minutes, add your diced carrot and onion into the center of the pan. Drop 1 tablespoon of minced garlic on top of your other veggies. Allow to cook for about one minute before stirring into the meat.
Cook together for three minutes or so before introducing your tomatoes to the pan with some salt and pepper. Stir to combine, then cover.
Cook for about two hours, lowering the heat down to low after the tomatoes have broken down. Check the sauce often in the first thirty minutes and stir each time. Once the tomatoes have broken down, it’s safe to check in on the sauce less frequently.
Serve over pasta and enjoy!
