I love food. I love people who love food. I love eating it, smelling it, cooking it. Most of all, I love sharing it. It is in that spirit that I share with you my favorite recipes. This page showcases monthly, revolving recipes from the EcoRico cooking show and a few others for your eating pleasure. Eco-licious, home-made yumminess that nurtures the Spirit, brings friends and family together and feeds the soul.
Here’s a sizzling summer recipe for all those tomatoes in your garden. !Vamos a concinar!
My most interesting recipes come from opening the fridge door and seeing what’s there. This is exactly how this exotic, nutrient-rich sauce was conceived. I had a ton of organic tomatoes from my garden, spinach, basil that was barely hanging on, a half a red onion and garlic. But my palate cried out for something different. Guess what I found in the pantry? Aged raspberry balsamic. Voilá, this marinara!
- Extra Virgin Olive oil
2 lbs. fresh tomatoes, chopped
1 6 oz. bag of Baby Spinach, chopped big
½ cup chopped fresh basil
½ red onion, chopped
4 cloves garlic, smashed
1 T. Aged Raspberry Balsamic Vinegar
½ – 1 tsp. fresh lemon juice
Ancient sea salt
In sauté pan, cover bottom with olive oil and heat on medium. Add smashed garlic cloves. Let them infuse the oil. When you smell them, add the chopped onion. Let the garlic and onions sauté until translucent.
Add chopped tomatoes. Season with ancient sea salt. I’d say about a teaspoon. Drizzle more olive oil on top. Let this cook down uncovered. It takes a while. As the tomatoes break down, they release water and natural sugar. You’ll notice the longer it cooks, the less acidic the sauce. When you notice the sauce getting thicker, add the spinach, mix it in and add the raspberry balsamic. This particular combo gives this sauce a truly exotic flavor. You can’t use too much cause it’ll make it too sweet, but just enough gives it a really surprising complexity.
Watch your heat. Keep it around medium low. The sauce bubbles the whole time, but you don’t want it to stick.
Continue to let the sauce cook down. It will really thicken up now. It’s very rustic. You’ve probably cooked this sauce a good 30 to 35 minutes before you add the basil and lemon. Depending on the thickness of your sauce, you can put the lid on, but DO NOT COVER completely. Frankly, I skip the lid entirely.
Add the basil and lemon. You’ll have to judge how much lemon to add. If you add too much you make it acidic. Go gently…
Let it cook down.
At about the 45 minute mark, see what your sauce looks like. It’s think and rustic with very little liquid. You can eat it with a big spoon. It’s essentially an exotic veggie ragu.
Serve on whole wheat pasta or spinach-ricotta ravioli. Skip the cheese cause it doesn’t need it. What I like to do is drizzle a super high-end olive oil over it to give it a kick. But, hey, eat it how you want! That’s what I do.