Larry had the smoker out again and smoked some ribs, a beef roast and some pork. Everything came out so good. He really outdid himself this time. I made a creamy Southwestern yellow tomato sauce to top the pork. It came out so good. I was making it up as I went along, something I do on a regular basis.
I had some delicious yellow heirloom tomatoes that needed to be used. They are too good and too expensive to just let go to waste, and they were getting a bit soft. So I made them saucy. The sauce went so well with the smoked pork.
Creamy Southwestern Yellow Tomato Sauce
2-3 large yellow heirloom tomatoes, stems removed and diced
1-2 roasted Hatch chillies or peppers, diced fine
1 shallot, minced
1 TBSP garlic
salt & pepper to taste
1/2 cup heavy whipping cream
1 tsp sage
1 tsp thyme
2-3 TBSP olive oil
Saute the shallots, peppers and garlic together for about 2-3 minutes in the olive oil.
Add the tomatoes and seasonings and thoroughly combine. Then add the cream. Mix everything together well. Bring to a boil, then reduce the heat to a simmer, and continue to cook for about 10 minutes, stirring frequently.
When the sauce is ready, top it over your favorite meat. You can also use this over pasta too if you like. As I said, I served it over smoked pork, and it was an awesome combination. I served it over wild rice with some green beans and mushrooms on the side, as well as some of my Hungarian potato dill bread and a creamy chardonnay to complete the meal. Hungarian Potato Dill Bread
Merry Christmas, Happy Hanukkah and Happy Holidays. Stay safe and stay well Everyone. ‘Til next time.
A Jeanne in the Kitchen 