Tomatoes and basil from the garden - turned into tomato-basil sauce for future dinners and cooking projects. Recipe: Pulse sliced tomatoes, basil and salt in a food processor until it becomes a chunky slurry. Saute onion and garlic in a bit of olive oil until slightly browned. Add tomatoes. (I did several batches in the processor). Cook in low until bubbly and reduced a bit. Adjust seasonings (salt, pepper, basil). Transfer to a crock pot and simmer on low for 8 hours, or until the sauce turns a dark red. Cool and pour into freezer containers. ![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdZhA6BfeFtkXt35GvHituRk8dNMJm5ScR7E2Qb6buSGrBbuWHcET_BLBEGV9ORFq6kh3J9PO7vOlnD_TPoVoEs4jOZEh6KKtmeQmr6TBr29r4kbPCwa3JyGcQ0OmL-gqro7uBHydv6qU/s320/sauce+done.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdZhA6BfeFtkXt35GvHituRk8dNMJm5ScR7E2Qb6buSGrBbuWHcET_BLBEGV9ORFq6kh3J9PO7vOlnD_TPoVoEs4jOZEh6KKtmeQmr6TBr29r4kbPCwa3JyGcQ0OmL-gqro7uBHydv6qU/s320/sauce+done.jpg)
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