This is my favorite way to cook. Letting creativity and spontaneity come together, using everything I have from the garden or extra vegetables after a trip to the farmers market. Easy, simple and never again to be replicated. This is true joy, you will find me in no happier state. A warm pan simmering, smiles and nourished bellies, all feels right and my heart is full. Perhaps it is my yearning for fall, as the kids gear up to go back to school, and sweet potatoes are on my mind! It is time to thin my carrots in garden, and this is an excellent way to use those tiny carrots. Not much prep involved, just cut roughly and throw in what you’ve got! Try and keep tomatoes the main ingredient, sweet potatoes second and after that use to your heart’s content. Carrots, peppers, herbs, celery, onion, garlic all make great choices. I then add my raw yogurt, Parmesan cheese, a little maple syrup and nutmeg to further bring out the creamy texture and warmth of the sweet potatoes. This sauce is amazing for lasagna, or your favorite pasta dish.  This recipe also freezes and preserves well if you choose to make a large batch out of your extra summer tomatoes.

Ingerdients:

• 8 Garden Fresh Tomatoes
• 3 cups Pear Tomatoes
• 2 large Sweet Potatoes (cooked through, and cut into fourths)
• 2 Bell Peppers
• 4 Mild Wax Peppers
• 2 Medium Carrots or 5-10 Baby Carrots
• 3 Cloves of Garlic
• 1/2 Yellow Onion
• 1 Spring Basil
• 1 c Raw Yogurt
• 1 C Parmesan Cheese
• Salt and Pepper to taste
• 3 Tbs Olive Oil
• 2 Tbs Maple Syrup
• 2 Tsp Nutmeg

Cut all vegetables into coarse chunks. Place in sauce pan with olive oil, salt and pepper. Simmer with lid on unit vegetables are soft approx. 30 -40 min. Let mixture cool.

Realized I had a couple bell peppers in fridge; threw those in too! Place in blender and blend until smooth. Pour the now smooth mixture into pan and heat. Add yogurt and cheese, stir over medium heat to incorporate. Add maple syrup and nutmeg to taste, as well as salt and pepper as desired. Serve over favorite pasta and enjoy!