Summer Marinara

When the Roma tomatoes are in their prime, there is nothing like some fresh, homemade marinara to show off their great flavors.

1 - 2 lb. roma tomotoes, quartered lenghtwise
3 cloves garlic, chopped
3 - 4 anchovies (optional but it adds great depth to the flavor)
2 T olive oil
3 - 4 T fresh basil (or about 1/2 of that dried)
If you have some oregano or thyme, include 1 T or so of them too
salt to taste

In a dutch oven or soup pot, heat the olive oil and garlic over medium heat. When the garlic starts to get fragrant, add the anchovies and stir until the anchovies start to disolve. Add the tomatoes and let them sizzle for 2 or 3 minutes until they start to render their juices. If using dried herbs add them now. Cover pan and reduce heat to low. Let simmer for 30 - 45 minutes. Remove from heat and using immersion blender (or in small portions in a stand blender) pulse until the sauce is the consistency you like - I prefer to leave some chunks. Add any fresh herbs. Either use immediately or cool and store in fridge for later use.

Cucumber Salad

It seems that now we are in the depth of the desert summer the only plant still booming is the cucumber. I discovered a great little farm near us - Grandma's Farm (19th Ave just north of Dobbins) - and she has had no shortage of Armenian cucumbers. Mike loves my cucumber salad, so I make a batch every weekend.

1 large or 2 medium armenian cucumbers (if you use traditional or english you'll need 3 or 4), thinly sliced
1/2 white onion, thinly sliced
1 C white vinegar
3/4 C raw sugar
3/4 C water
1 T dried basil

Combine the water, vinegar, and sugar in a bowl, stir until sugar disolves. Add the cucumber and onion; crumble the basil over top. Cover and let stand 2 hours at room temp or overnight in the fridge. Serve. This will stay nice all week, so add it to every meal. If your eat all the cucumbers, you can always add more. I just make fresh pickling liquid every weekend.