The Market turned 100 on August 17, 2007, and I wished it well by making a batch of Centennial tomato sauce using fresh Market produce. It felt momentous, buying farm goods from farmers on the Pike exactly 100 years to the day since the very first time farmers brought their goods to market.
While I was down there I bought organic tomatoes, peppers and garlic from Alvarez Farms of Eastern Washington; corn and broccoli from Rainbow Ranch in the Skagit; and Chinese spinach and sweet basil from another farm whose identity escapes me. Then I went home and scoured the ‘Net for all the different ways folks make homemade tomato sauce.
First thing I learned was that I’d bought the wrong variety of tomato–I chose beefsteaks, which, as it turns out, aren’t recommended due to being very watery. I also learned that there are as many different takes on homemade sauce as there are cooks in kitchens. I ended up following a basic set of steps, improvising as I worked. To the basic sauce I added cayenne pepper for a bit of bite, and diced part of a small summer squash I had in the refrigerator (not noted on the ingredient list). This recipe is the fresh flavors of summer in a sauce. Use fresh ingredients in season for the best results. Freeze leftovers for soups, pastas, pizza sauce, or scrambles.
Pike Place Market Centennial Tomato Sauce
6 pounds tomatoes (about 15 small tomatoes), peeled and seeded
1 cup (or more) fresh basil, coarsely chopped
1 onion, diced
1 green pepper, diced
3 or 4 cloves garlic, minced
Coarse sea salt and ground black pepper to taste
Cayenne pepper—a dash
2 tablespoons olive oil
1 teaspoon honey
Put large pot of water on stove to boil. Meanwhile, prepare tomatoes by cutting away the woody, round stem end on top of each. When water boils, submerge tomatoes, a few at a time, until skins start to break away near the cut end, about a minute. Using tongs, carefully remove tomatoes from boiling water and immediately submerge in ice water bath; let cool completely before removing skins, which should fall away easily. To remove seeds, cut tomatoes crossways to preserve seed chambers, squeeze gently or use finger to remove seeds. Chop tomatoes and transfer to large saucepan. Stir in fresh basil, salt, pepper, and dash of cayenne and cover, heating slowly over low heat. Meanwhile, heat olive oil in small saucepan, then add onions and pepper, cooking together over low heat (do not brown), adding dash of cayenne, salt and pepper to taste. Cook until translucent, then add to tomato mixture, stirring thoroughly. Heat through and taste; if too acidic, drizzle honey into sauce and stir, then taste. Add a little more honey if needed. Serve over angel hair pasta, sprinkling grated parmesan and fresh basil over top.
Chinese Spinach Tuna Salad
This salad came together after a visit to the farmer’s market, where I found beautiful Chinese spinach, which has the most brilliant leaves, scarlet and deep green. The flavor is more robust, more “green” than the spinach most often seen in American grocery stores, and the texture more fibrous. It can be added to stir fries and other dishes that call for spinach. Combine with the freshest corn of the season, a few handfuls of chopped veggies left over from sauce-making, and good canned tuna packed in oil, and you’ve got a highly satisfying meal-in-a-dish for an August afternoon.
Ingredients
1 bunch fresh Chinese spinach
1 can good quality tuna, packed in oil
2 ears fresh corn, lightly cooked (I dropped mine into boiling water for a couple of minutes, but you may steam it if you prefer.)
Chopped onion
Chopped green pepper
Chopped yellow squash
Chopped fresh basil
Salt and fresh ground pepper
Rinse spinach and pat dry with clean towels, removing stems if desired. Tear leaves into salad bowl. Using paring knife, carefully cut rows of corn kernels from ear of corn and add to greens. Add chopped onion, green pepper, squash and basil (or other vegetables and herbs as desired), top with tuna and most of the oil from can, salt and pepper. Toss together and serve.
A squeeze of fresh lemon juice drizzled over the tuna would be a nice addition to this one.
Here is one that might sound a little funny. Trust me; it’s delicious. You can also serve it atop a warm, crispy corn tostada shell with a dash of hot pepper sauce.
Scrambled Eggs and Tomato Sauce
½ cup of chunky homemade tomato sauce
1 tablespoon olive oil or butter
2 eggs
Salt, pepper to taste
Cayenne pepper to taste
Dried Italian seasonings, such as thyme, oregano, basil—any combination
Grated parmesan cheese
Heat a half cup of homemade tomato sauce in small pan. In second pan, lightly scramble two eggs in oil or butter seasoned with salt, pepper, cayenne and dried Italian seasonings. When sauce is heated through and eggs nearly set, add tomato mixture to egg mixture and combine. Transfer to plate and sprinkle with fresh grated parmesan cheese and fresh ground pepper. Serve with toasted English muffin.