Nope not Christmas… tomato season!!
This year my “supersonics” just keep on giving and although not quite as big as promised… (I blame that on the gardener not the garden) they are prolific! And the little yellow “pear” tomatoes are happily producing a handful a day at this point!
After a while there are only so many BLTs you can eat before you need a chance of pace…
What? Wait?!!! did I really just write that? I never get tired of a BLT!
But the ugly truth is that when the tomatoes are producing faster than you can make sandwiches, there is only one thing left to do….
(or “gravy” as we like to say around Boston.) Here is all you need for a simple sauce…
Brown up the meats in a heavy bottom cast enamel pan in some olive oil, turn the heat down a bit and add the finely chopped garlic, dried spices and tomato paste. Let them “bloom” for a couple of minutes and de-glaze the pan with the chopped fresh tomatoes. I like to smooth things out with a tablespoon of sugar and of course don’t forget the salt & pepper. Note that I do coat the pork roast with plenty of salt, pepper and a little bit of onion powder before I brown it to a nice crust on all sides. The sausage is fine as is.
I like to let the whole thing simmer for at least 4 hours on lowish-medium heat and only serve it when the pork roast is basically fork tender. If you like a smoother sauce, remove the meats for a minute and take an immersion blender to the whole thing until it’s your level of smooth. Also I leave the seeds and skin on my tomatoes but you could easily poach and peel the tomatoes and strain the seeds out if that is your desire.
The finished sauce freezes beautifully and when you take some out around Christmas time it truly will be “the most wonderful time of the year” again!