I discovered this recipe last April in one of my food blog wanderings. I was looking for new interesting dishes during the time of year when fresh local vegetables are scarce, but just starting to appear out of greenhouses. I was looking to use up the last of my frozen corn from the previous year, before the bountiful new year began, and this dish lent itself beautifully to such an endeavor.
Everything in our garden is a little bit behind this year, in terms of normal harvest times, because of all the rain we got early in the season. As a result, right now we are drowning in peppers. We made salsa and tomato sauce, which used up quite a few, but there are still more than enough to go around. So, how to turn green and red peppers into a meal? Use up all those things just hanging around in your fridge and garden, and stuff them with sausage, couscous, cheese, etc.
This is one of my favorite summer dishes. When you have fresh ingredients, everything is better. I am someone who absolutely loves tomatoes, basil and garlic in any form, and this dish is so simple and yet so good, it is perfect for any occasion. This uncooked tomato sauce is tossed with hot pasta and allowed to sit for a few minutes before serving so that everything is warmed through, yet the freshness of a tomato picked straight from the vine is preserved. I guarantee you will spend all year craving it.
It is that wonderful time of year when all of the hard work on your garden throughout the year really pays off. It is also the time when everything becomes ripe all at once, resulting in more produce than you can physically eat before it starts to go bad.
While this may seem a bit frustrating after you have waited all summer for the delicious freshness of a tomato from the vine, the beauty of this inundation is that you have the opportunity to preserve these tastes of summer to savor on a cold winter’s day.
There are certain things that I prefer to preserve over others. For example, pickled zucchini or summer squash is not something I prefer; however, there are many kinds of pickles that I love. I also adore dilly beans, canned raw tomatoes, tomato sauce, tomato puree, peaches in light sugar, peach relish, salsa, pepper jelly, pesto, corn and of course jam.
There are three methods of preserving that I utilize: freezing, drying and canning. I think certain items do better with certain methods of preserving. Freezing is of course the simplest, but once you get the hang of canning it is really quite easy.