Wednesday, June 17, 2009
tomato and pepper ragu
3 heirloom tomatoes, seeded and roughly chopped
6 sweet gypsy peppers, seeded and julienned
1 large spring onion, white part only, thinly sliced
3 cloves garlic, sliced
12 large leaves fresh basil, roughly chopped
2 Tbsp 2x concentrate tomato paste
2 Tbsp olive oil
salt and pepper to taste
Heat olive oil in a pan over medium heat. Add onions, garlic, and peppers and allow to saute' until the onions are translucent, about 6-8 minutes. Add tomato paste, stir and cook an additional 2 minutes. Toss in the tomatoes and basil, cover and simmer until the tomatoes have broken down and a thick sauce is formed, about 25 minutes. Season with salt and pepper, and serve with pasta, polenta, or crusty bread. Or do what we did below!
We served it over polenta with some grilled organic grass fed and finished skirt steak we picked up from the farmer's market at the Ferry Building on Saturday.
We marinated the skirt steak for 36 hours in:
3 Tbsp olive oil
1 Tbsp balsamic vinegar
2 tsp dried Italian seasoning
1 pinch of garlic granules
2 hefty pinches of salt
1 pinch of pepper
Then grilled it on a hot grill for 5 minutes on each side for a nice medium steak. Sliced on the bias it was tender, had a great crust, and was packed with flavor!