God has given us an abundance of tomatoes this year, the challenge is to use them all.
This week, it's everybody in the pool as I make a sauce for my lasagna. I have four hybrid, 1/2 heirloom, and about a dozen cherry tomatoes leftover from last week's harvest that I need to use before they go bad.
First step, chop them all up into cubes. The cherry tomatoes will just be cut in half like I did with my pizza sauce a few weeks ago.
As I dice, they all go into a bowl, awaiting their fate. A tablespoon of olive oil in the bottom of a sauce pan is getting hot in the meantime, where I saute half an onion chopped up in a food processor.
Once the onions are translucent, the tomatoes join them along with half a cup of water, half a teaspoon of sugar, teaspoon of salt, a generous sprinkling of pepper, half a teaspoon of minced garlic, and another half teaspoon of oregano.
I bring to a boil, stirring, for ten minutes and then let simmer on low for a little over an hour.
When done, the sauce looks like this.
Next, I fry up a pound of Italian sausage and cook some lasagna noodles in boiling water for about eight minutes until slightly soft (al dente).
I oil up a baking pan with olive oil, lay in two strips of the lasagna noodles, and start to create layers. One layer may be sauce with sausage and parmesan cheese, the next sauce and ricotta cheese, the next sauce, cream, and mozzarella...it's up to you, whatever you want to put in.
Finished, I top with a generous layer of mozzarella to have a nice, melty layer of cheese on top.
375 degrees for 45 minutes, covered with foil. Remove the foil and cook for another 20 minutes. Take out and let cool for 10 minutes.
Serve and enjoy.
Darryl
Copyright 2015 - Darryl Musick
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