Back to Bijouxs No. 1! Time to revisit a no-cook summer favorite, perfect Mason jar cuisine – Summer Tomato Sauce – a colorful collection of summer to top pasta, grilled vegetables or bruschetta – the taste of summer made Mason jar simple.
Summer Tomato Sauce led the way when Bijouxs first debuted just two summers ago. A video for Italian Crudaiolo also accompanies this recipe from my “What’s for Dinner Tonight?” cooking series. The versatility and freshness of this sauce highlights summer’s bounty of tomatoes.
This week I opted to use Summer Tomato Sauce to top some lovely little Italian eggplant, snagged from my favorite produce store (where I also found fresh Romano beans and fresh yellow dates). Roast eggplant that have been halved lengthwise, scored and brushed liberally with olive oil and seasoned with plenty of salt and pepper at 400 degrees for about 30 minutes. This simple roasting may be done early in the morning before the heat, (store eggplant in the refrigerator then bring to room temperature before serving). As the eggplant roasts, prepare the sauce at the same time in the morning, placing the sauce in a covered bowl on the kitchen counter to allow the flavors to develop by dinner.
Any ripe tomatoes will do, here heirlooms selected from a farmers market ‘dead ripe’ selection yielded very ripe tomatoes, at less than half the price, used right away they are prefect for this raw sauce. The sauce will keep in the refrigerator for only a few days and in my ‘not wasting any food mood’ I cook any of the raw unused sauce, simmering for about 15 minutes, then freeze for use later.
Eggplant topped with Summer Tomato Sauce are perfect as part of a light antipasti dinner, with platters of salumi, fresh mozzarella and cheeses, marinated mushrooms, salad, along with crostinti or grissini bread sticks, all picked up from the local Italian deli – simple beautiful dining for the hottest days of summer.
Summer Tomato Sauce and Mason jar cuisine – summer’s simple little jewels.