AT THE WATER’S EDGE:

I made up another new recipe for dinner tonight. I had several late season tomatoes sitting in my kitchen that were just begging to be made into some sort of sauce. At least, I think that’s what I heard them saying. I thought of doing goat cheese ravioli made with wonton wrappers and putting a tomato sauce over them, but I ended up using all of my wonton wrappers on the Spinach Dip Wonton Appetizers. So, I decided to try a version of something I’d never done before: a lasagna noodle roll-up. I’ve seen lasagna roll-ups before, but have never tried them myself. But, I figured I could use the goat cheese in those, along with some of the tomato sauce and some Parmesan cheese, then just spoon more tomato sauce over top. I mistakenly told Tom that I was making “lasagna roll-ups” for dinner, and he was giving me the “where’s the beef?” look as we were eating.  So, to set expectations more properly, I am calling these “Cheese & Tomato Pasta Roll-Ups”. Below are the recipes I used to make the sauce and then the roll-ups.

Homemade Chunky Tomato Sauce


Ingredients:

• 3 cups of tomatoes, diced (I used several brandywines mixed with some yellow pear tomatoes)
• 4 cloves of garlic, pressed or minced
• 2 Tbsp. olive oil
• 1/4 cup onion, diced
• 1/2 cup Swiss chard, stems and leaves diced (optional – I only added because I had some growing in my garden that I wanted to use)
• 2 tsp. dried basil
• 2 tsp. dried oregano
• 1/2 Tbsp. fresh rosemary, chopped
• Garlic powder and salt to taste