Countries all over the world have their own kind of "rustic" food -- simple, thrifty, hearty, unpretentious, and full of flavor. Earthy and tantalizing, rustic is the kind of food that memories are made of, passed down through generations of grandmothers and aunts to daughters and sons. In The Rustic Table, IACP Award-winning author Constance Snow re-creates flavors from more than twenty-five different countries with more than 200 recipes for starters, sides, entrées, and desserts.
Almost as easy as opening a jar, this quick fix doesn’t boil all the flavor out of the fresh ingredients It also freezes well, so gardeners (or bargain hunters who haunt the half-price bins) can cook a huge batch of the basic sauce, divide and season it for different dishes, then load and label freezer bags for a supply of quick weeknight meals.
Makes about 3 cups
3 tablespoons olive oil
1/2 onion, finely chopped
1 to 2 garlic cloves, minced
4 cups peeled, seeded, and coarsely chopped ripe tomatoes
Salt and freshly ground black pepper
Pinch of sugar, optional
1 tablespoon balsamic vinegar, optional
2 tablespoons minced fresh flat-leaf parsley
Warm the olive oil in a heavy saucepan over medium heat.
Add the onion and garlic, and cook until tender and translucent but not browned, about 5 minutes.
Add the tomatoes and cook for 5 minutes, stirring occasionally.
Season with salt and pepper, plus sugar and/or balsamic vinegar if desired. Then add the parsley and cook for 2 to 3 minutes longer. Taste and adjust the seasonings.
ITALIAN TOMATO SAUCE: Along with the tomatoes, add 2 tablespoons chopped fresh basil (or 2 teaspoons dried) and 2 teaspoons chopped fresh oregano (or 2 teaspoons dried). Use hot or cold as sauce for 1 pound of pasta.
PROVENAL TOMATO SAUCE: Cook 1 teaspoon Herbes de Provence with the onion and garlic. Add 1/4 cup pitted and sliced oil-packed olives with the tomatoes. Use hot or cold as a sauce for pasta or grilled vegetables, or to poach fish or chicken breasts.
CREOLE TOMATO SAUCE: Add an extra onion, chopped, 1 finely chopped celery rib, 1 bay leaf, and 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried) with the onion and garlic. With the tomatoes, add a strip of lemon zest (about 1/2 inch wide and 2 inches long). Season with cayenne pepper or hot sauce. Use for shrimp Creole, as a sauce for sautéed fish or chicken breasts, or to cover a cleaned whole fish for baking (topped with thin lemon slices).
SOUTHWESTERN TOMATO SAUCE: Cook 1 teaspoon ground cumin and 2 teaspoons chili powder with the onion and garlic. With the tomatoes, add 2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried). If you like, substitute fresh cilantro for the parsley. Use to top grilled meats or shrimp, enchiladas, or huevos rancheros. Add 2 to 3 cups of cooked beans for vegetarian chili.
