In the southern hemisphere summer is already gone. But in the pantries, there are still products of the season that are better to take advantage of. There is nothing like the taste of tomatoes that grow from the ground receiving light directly from the sun or their best company, basil. As well as peaches and, by the way, the delicious cherries. These are just some of the foods that the hottest months of the year give us. For this reason, in this note we explain what to do to take advantage of them and enjoy them throughout the year.
Preserve Homemade Tomato Sauce
Summer is synonymous with tomatoes, and if life gives you tomatoes, then makes them into sauce! Especially those at the end of the season, overripe and about to burst. Let nothing be lost. Wash them, peel them and crushed them. On the other hand, sauté onion and pepper in a pot with olive oil until they are well cooked. Add the tomato, minced garlic, basil, oregano and salt to taste. Let it cook for an hour and then pass it through the chinois so that it achieves a silky consistency. Correct the salt and if it is very acidic, add a bit of sugar. With an intense flavour, this sauce is perfect for spaghetti, the base of a pizza or meatballs, and it pairs perfectly with Casillero del Diablo Cabernet Sauvignon. To store it, pour the sauce into sterilized glass jars (boiled in water for a few minutes) leaving one finger unfilled. Cover them, put them in a pot, cover them with water and bring them to a boil for 20 minutes. Then turn off the heat and leave the jars there until they cool down. Store them in a cool, dry place.
Frozen Basil Pesto Cubes
It’s hard to forget the aroma of fresh basil that fills kitchens in summer. And why do it, if we can continue enjoying this culinary plant whenever we feel like it. Take advantage of summer basil by making frozen pesto cubes that will last all year. In a food processor add two cups of fresh basil leaves, ¾ of neutral olive oil, ½ cup of toasted pine nuts, nuts or seeds, a clove of roasted garlic, 1 tbsp. of grated Parmesan cheese, lemon juice and salt. Process it until the desired consistency, then transfer it to an ice cube tray and take it to the freezer. Once ready, take out the cubes and leave them inside a Ziploc bag or a plastic box so they don’t take on the freezer smell. Enjoy them in the preparations you like, ideally accompanied by an herbaceous and fresh wine such as Terrunyo Sauvignon Blanc.
Dehydrated fruits are another way to store the product for long periods, and it has multiple uses. To eat as snacks, add to a granola, in energy bars, salads, smoothies or whatever you want. In addition to being very easy to transport. Keep in mind that the tastier they are when fresh, the more they will be dehydrated. So, pick your peaches and peel them. Then, put them in water with 1 ½ tablespoons of vinegar so they don’t discolour, cut them into slices and return them to the water with vinegar. When they are all sliced, discard the water and place them on the tray of the dehydrating machine. Leave them there for at least 24 hours at 57 degrees C. Once dry, store them in a dry, airtight place. Another delicious way to use them is to make Mote con Huesillos, a traditional Chilean dessert that pairs very well with a glass of Rosé Concha y Toro.
Another delicious fruit that we can take advantage of and save for the winter are cherries. To freeze them, just remove their pit, put them in an airtight bag or box and take them to the freezer. You can use them to make jams, add to smoothies or make a delicious Cherry Pie, like cheesecake style, to pair with a glass of Casillero del Diablo Devil’s Brut sparkling wine.