Ode to Fresh Tomatoes: Veal with Fresh Tomato Sauce

Hurrah for New Jersey tomatoes. I use them to make Tomato Soup, Tomato Concassé, and Roasted Tomatoes. They play a major role in the easy-to-make, tasty veal dish below.

Menu

Veal with Coarse Fresh Tomatoes*
Noodles
String Bean Salad
Wine: Columbia Crest Sauvignon Blanc 2008
Dessert: Vanilla Ice Cream & Biscotti

Prep:

2 tablespoons olive oil
2 cloves garlic, peeled and finely chopped
1 ½ cups peeled, seeded and coarsely chopped tomatoes
1 tablespoon chopped fresh basil

In a medium skillet heat the olive oil. Sauté the garlic until it just begins to color. Add the tomatoes and the basil, cover and simmer for 10 minutes Set aside till ready to use.

Cook:

1 tablespoon olive oil
1/2 pound veal from the shoulder or leg, cut into 1-inch pieces
2 cloves garlic, peeled and flattened
Salt and black pepper
1/3 cup white wine, more if needed
1 tablespoon fresh oregano, chopped

In a skillet heat the olive oil. Add the veal and sauté over high heat, until it begins to color. Add the garlic, salt and pepper. When the veal begins to brown, remove and set aside. Add the wine, the tomato sauce and oregano. Cook, uncovered, until the sauce has thickened to the desired consistency. Season to taste. Add the veal and cook through for another few minutes.

The fresh oregano was a revelation. I think it made the dish. I wrapped the left-over oregano in a damp paper towel and put in the refrigerator. I plan to use it again soon.

*Recipe adapted from Ed Giobbi’s “Pleasures of the Good Earth”