Tomato sauce
Sep. 6th, 2003 05:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
msmemory_archiveIt's a disservice to just call this stuff tomato sauce. ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ladysprite gave us a dozen tomatoes from her garden, which were just at the bursting-ripe stage today. They are now simmering on the stove along with a whole lot of rehydrated porcini mushrooms, the obligatory generous portions of onion and garlic, and a good glug of burgundy. Eventually I'll add some herbs (oregano, basil) and correct the seasoning.
Yum!
ladysprite gave us a dozen tomatoes from her garden, which were just at the bursting-ripe stage today. They are now simmering on the stove along with a whole lot of rehydrated porcini mushrooms, the obligatory generous portions of onion and garlic, and a good glug of burgundy. Eventually I'll add some herbs (oregano, basil) and correct the seasoning.Yum!
Cooking! Nay!
Date: 2003-09-10 01:35 pm (UTC)a handful of fresh basil leaves
a little salt
a little olive oil
1. Blanch the tomatoes (drop into boiling water, let sit 20-30 seconds, pull out and plunge into ice water) and peel them.
2. Chop tomatoes and basil together.
3. Mix in a little salt and olive oil.
4. Serve with pasta and trimmings.
-Fu, adapted^h^h^h^h^h^h^hstolen from Catrin.