Long ago when Gourmet was still in business I was one of their biggest fans. I found this recipe in 2004 and it has been a family favorite ever since. These are tangy with just a little sweetness and spice to balance it out. I don’t always have fresh bell peppers on hand so I have been known to raid the pantry and use a drained 4-ounce jar of sliced pimentos. Make these tonight and your family will be begging for them again. So move over canned stuff, there is a new player in town.
1 tablespoon olive oil
1/2 medium onion, diced
1 celery rib, diced
1/2 red or green bell pepper, diced
2 garlic cloves, minced
1 (20-ounce) package ground turkey
1 (14-ounce) can whole tomatoes, do not drain
1/4 cup ketchup
1 tablespoon molasses
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco, or your favorite hot sauce
1/2 teaspoon salt
ground black pepper, to taste
In a blender, add the tomatoes with their juice, ketchup, molasses, cider vinegar, Worcestershire sauce, Tabasco, salt and pepper. Puree until smooth.
Heat the oil in a large skillet over medium heat. Add the onions, celery and bell pepper and saute for 5-7 minutes until the vegetables are soft. Add the garlic and saute for 2 minutes more. Add the turkey and and saute, breaking up any large lumps, until no longer pink. Add the tomato sauce to the turkey and simmer uncovered for 25-30 minutes, stirring occasionally, until thickened.
Makes 8 sandwiches using the smaller hamburger buns.
adapted from Gourmet, September 2004