Recipe: Fresh Tomato Sauce, Five Ways

FRESH TOMATO SAUCE, FIVE WAYS

"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."

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.

VARIATIONS:

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 saut ed 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.

Makes about 3 cups
Source: The Rustic Table by Constance Snow