If you want to keep the spirit of summer alive, be sure to try out these two recipes from Rania Harris today!

Endless Summer Tomato Sauce

  • ½ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 large sweet onion, peeled and finely diced
  • 4 cloves garlic, mashed
  • 1 pound lean ground beef
  • Salt and freshly ground pepper
  • 1 cup red wine
  • 5 large ripe tomatoes, peeled and lightly pureed in a food processor
  • 1 – 32 ounce can San Marzano tomatoes
  • 2 teaspoons finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh Italian parsley
  • Squirt of local honey (to taste)
  • ½ cup chopped fresh basil


In a large, heavy-bottomed pot, heat 2 tablespoons oil over medium-high heat. When bubbling, add the onion and garlic; stir, reduce heat, and cook until softened, about 5 minutes. Increase the heat to medium-high and add the beef. Cook until browned, stirring occasionally, seasoning along the way with salt and pepper.

Deglaze pan with the red wine, picking up any brown bits by stirring with a flat-edged wooden spoon. Cook over medium-high heat until the wine has reduced by half.

Add the remaining ingredients except the basil and stir. Bring to a boil and then reduce to a simmer. Cook slowly for about 1 hour or until the sauce thickens. Taste to verify seasonings and adjust accordingly. Remove the rosemary stems and add the fresh basil after the sauce is removed from the heat.

Makes about 6 cups

Note: This sauce freezes well

Endless Summer Bruschetta

  • Red onion, ¼ medium (thinly sliced)
  • Red wine vinegar
  • 2 medium Ripe Heirloom tomatoes ~ diced
  • ¾ cup halved Cherry or grape tomatoes
  • Mixed herbs (such as basil, cilantro and mint), 1 cup (roughly torn)
  • Sea salt, 1 teaspoon, plus extra for serving
  • ½ cup Greek olive oil plus more for drizzling
  • Good quality day-old bread, 2 thick slices
  • Garlic clove, 1 (peeled and halved)
  • Ripe Hass avocado, ½ (pitted, quartered lengthwise and peeled)
  • Persian cucumber, 1 (peeled and sliced into ¼-inch rounds)
  • Freshly ground black pepper


In a small bowl, combine the onion and red wine vinegar and set aside to macerate for about 5 – 10 minutes.

In another bowl combine the chopped heirloom tomatoes, halved cherry tomatoes, torn herbs, 1 teaspoon sea salt, ½ cup of the extra-virgin olive oil,

macerated red onion plus 2 tablespoons of the red wine vinegar macerating liquid

Stir to combine and set aside to marinate for 15 minutes.

Preheat oven to 350 degrees and toast the bread slices until golden brown on both sides. Once they are golden-brown, use a pastry brush to lightly coat the bread with the remaining 2 tablespoons extra-virgin olive oil and then rub the bread with the halved garlic clove.

On each piece of toast, place an avocado quarter and using a fork, smash the

avocado onto the toast. Season with sea salt and place the toasts on 2 plates

To the bowl with the tomato mixture, add the sliced cucumber and stir to combine

Spoon some of the tomato salad over each toast. Sprinkle with freshly ground black pepper.

Serves: 20

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