Tomato Apple Sauce

I have been rethinking a few things lately… working in a kitchen is a sweaty, dirty, greasy, and stressful job but I still manage to love it. But what would it be like to work in a test kitchen, catering company, a resort, or even a cruise ship… the opportunities are endless! Yesterday at my school they had a career fair and even had Martha Stewart company there… oooh! That one definitely piqued my interest but that one had a loooong line of current students and alum. Food jobs in the media, editorial, and development are intensely competitive, but that is an area I am interested in so I’m about to make some pretty darn impressive cover letters and send some resumes and hope for the best! On Sunday Sheryl Crow is having a concert in the city and I have the chance to assist Sheryl’s private chef. I hope I get this opportunity and I’ll keep everyone updated if I do!

Fall came, went, came, and now it went away for a few days. Today it got to nearly 85 degrees and tomorrow it is supposed to reach the 90s. I’m done with summer this year! I’m over my dresses, flip flops, and having to crank up my fan to go to bed. I’m ready for scarves, my boots, hot drinks, and my favorite fall foods. My roommate’s mother gave us a cookbook (but I think I’ve deemed it mine already?) and there are some wonderful recipes in there. I’ve been in an apple mood lately… a few days ago I made an apple cannellini bean soup from her book. Tonight I made the apple tomato sauce recipe that totally caught my eye. The recipe is so straightforward and simple and uses minimal ingredients and tasted delicious.

Tomato Apple Sauce

3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano
6 tablespoons extra-virgin olive oil
2 large stalks celery, cut in 1/4-inch dice (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 teaspoon kosher salt
1 pound tart, firm apples, such as Granny Smith

Pour the canned tomatoes into the food processor or blender, and purée until smooth.

Pour 4 tablespoons of the olive oil into the skillet, set it over medium heat, and sweat the chopped celery and onion in the pan. Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.

Add the chopped garlic. Stir in the puréed tomatoes, season with the salt, and heat to a bubbling simmer. Cook, stirring occasionally, for 5 minutes or so. As the tomatoes perk, peel and core the apples, and remove the seeds. Shred them, using the coarse holes of a shredder or grater.
When the tomatoes have cooked about 5 minutes, stir the apples into the sauce. Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and then, until it has reduced and thickened and the apple shreds are cooked and tender. Add the 2 tsp. of sugar and season with more salt if needed.