Monday, June 30, 2014

Heirloom Tomato Sauce


So my posting comes in waves, I post a lot, then I take a break and so on and so forth.  Last week I got caught up in my job, and I had a nasty fever virus that went around - that put me on my butt for a few days - and just resorting to some quick soup (not so paleo since I didn't have HM broth. oops!).  We went to a fabulous wedding this weekend - and for the first time in a while - I was happy with how I looked in a picture. Yes - us girls are very hard on ourselves - and honestly I probably looked fine before, but we are our own worst critics.  My weight has been fluctuating as I get used to and continue to experiment with Paleo and make the crossover, but this weekend - I was happy with the end result (despite the hives I broke out in on Saturday morning - what the heck is wrong with me!?) - so cheers to liking yourself =) something we all need to do a little bit more.
Anyway - when I was feeling myself last week, I made a delicious HM Heirloom Tomato sauce, to go along with some HM meatballs & Zoodles (my new favorite thing).  It was DELICIOUS. I feel like Kyle and my love of pasta has allowed me to experiment with a lot of recipes, therefore I know the 'general' guidelines for how to make a sauce.  Well my new secret? Heirloom tomatoes - juicy & thick - and honestly I don't even like tomatoes very much - but these are killer (in a good way).  Here is my sloppy - non measured recipe! Sorry in advance for the guesses at amounts - I really did not measure much while I made this.

HM Paleo Meatballs
1 lb Ground Beef (preferably organic grass-fed to really make it paleo - don't worry, I don't always do it either - oops!)
1 Large Egg
2 tsp Sea Salt
2 tsp Black Pepper
1 tbsp Onion Powder/minced onion (Kyle HATES onion - so I have to substitute- If you used real onion I would recommend 1/2 of a small onion chopped)
1/2 tbsp Garlic Powder (i LOVE garlic)
1/2 tbsp Dried Parsley
1/2 tbsp Dried Basil
Dash of Oregano

-Mix all ingredients together well.  Form into 1 inch balls (approx) and bake at 375 for 15 minutes. If you are making these alone you may want to cook them for up to 20 minutes. If you are making them with sauce - take them out at 10/15 minutes and plop them in the hot sauce to let them finish cooking!

HM Paleo Zoodles (as soon in the Zoodles not Noodles previous blog)
- I like to start by peeling off the outer peel.  Julienne peel zucchini until you get to the seeds.  1 zucchini yields a small portion for 1.  Typically I will peel 6 so that we have some leftovers.  It's okay to indulge - it's a veggie! Boil for approx 2-5 minutes - this is a large range because it depends on how 'al dente' you like your Zoodles! I like mine nice and soft.

HM Heirloom Tomato Sauce - This is where it gets a bit gray - but I believe good cooking is all about the flavor and experimenting! And that's what I did with this 'recipe' if you even want to call it that. HAh!  -This portion will make approx. 4 servings.  Tonight I am making a LOT more of it so I can freeze some- it's all about adjusting the portions of ingredients, people!
- 2-3 large heirloom tomatoes - diced - make sure you save all the juices.
- 1 tbsp Coconut Oil
- 2 large cloves of Garlic
- Minced Onion (dried)
- 2 cups of water
- Fresh Basil
- Salt & Pepper to taste

In a large pot or skillet heat the coconut oil over medium heat.  Add the garlic & minced onion. After about a minute, add the heirloom tomatoes. Make sure you preserve all of the juice that comes from them (I just scrape off the cutting board into the pan).  Add the water & mix well.  Let this mixture simmer for approx 1/2 hr occasionally stirring.  If you made meatballs - these can be added throughout the simmering time as well.  When it seems like the water & tomatoes have married well & the sauce is a consistency that you like - add salt & pepper to taste as well as a few leaves of fresh basil.  Let this warm while you cook the zoodles.  Then finish off with a few more leaves of fresh basil. Serve over Zoodles & enjoy your deliciously Paleo dinner.
Meatballs simmering in the delectable sauce
Voila! So pretty!
I know I have become a lot more casual in my recipes - but a lot of these are just "experiments" that I am doing to explore the Paleo way of eating.  I also really hate measuring while cooking, so I rarely measure things that I make - this is more-so for me to share my journey with all of you, and share fun things that i discover. If you want to make something - I hope my directions are clear enough for you to - if not feel free to ask. =)

To Finish: I also have to say my inspiration from using Heirloom Tomatoes came from a former employer.  She was wonderfully creative, and LOVED using her heirloom tomatoes. I remember she made an heirloom tomato lasagna and it was one of the best things I've ever had. I also remember asking her what did she add to the sauce to make it so good? And like most of the other things she cooked or baked, she said next to nothing. Why cover up delicious ingredients with flavoring, when they are just as good by themselves? PREACH.

Happy Monday!
Love always - Jack =)

1 comment:

  1. If you're looking for a local farm that sells organic, grass fed beef, there is one in Jefferson. It is called Holterholm Farms. I toured the farm as part of a class I took through the Chesapeake Bay Foundation. It's a pretty awesome place!