If you still have tomatoes left over from this summer’s amazing tomato season, you might want to give fresh tomato sauce a try.
I know, I know. It seems hard. And it’s so much easier to pour sauce from a jar.
But it’s not, actually. Well, OK, it is. But not that much harder, it turns out! A few weeks ago, I read David Tanis’ NYT article, The Time Is Right To Make Tomato Sauce and my eyes flew to the 6 gorgeous tomatoes my friend Chris had given me (which truth be told, had been sitting on my counter for longer than I’d like to admit.)
With a name like “Grilled Orange-and-Bourbon Salmon” how could I not try this Cooking Light recipe? And I’m glad I did; it’s terrific. In fact, I prepared this recipe several times this summer — with both salmon and Arctic Char, of course — to test it out for a Cape Cod family vacation dinner-for-16 (yes, cooking dinner for 16 in an only-ok-equipped rental cottage should not be part of anyone’s vacation – but somehow it is for me!)
Here’s what’s great about this recipe: it’s easy to make in general and for a crowd, it’s flavorful, and is a healthy choice.