September 18, 2012 4 Comments
This most recent in my series of spaghetti sauce recipes is good for “Guess the Mystery Ingredient” if you like to play that game. I added the apple, and added it early in the cooking process, because I was concerned that the mostly-green pepper would give this sauce a sharp, tangy flavor. I have disliked green peppers since my first pregnancy (when they invariably gave me stomachaches) because of that sharpness, so when we get a green pepper in our farm share I set it out at room temperature and hope it ripens to another, sweeter color. Sometimes they do; sometimes they just start to shrivel up and need to be used. This one got about halfway. Cooking green pepper for a good long time, especially in oil, also helps to mellow its flavor and acidity.
But the apple really did the trick! I think this is my tastiest sauce in a while. The onion, pepper, apple, tomatoes, zucchini, garlic, and basil all came from the farm, so this is a seasonal Pennsylvania recipe! (The kale also was from the farm, actually, back in June, when we froze some of it to use later.)
Here are the instructions/ingredients/method for approximately reproducing this batch of sauce: Read more…