Tuesday, October 30, 2012
Monday, October 22, 2012
Monday, October 8, 2012
Sauce Simmering: Color Doesn't Matter
Saute three cloves of garlic in two tablespoons of olive oil. Add tomatoes. Notice that I don't peel them and only roughly chop the larger ones. Simmer until they become a sauce. I added a little sugar because some of the fruit wasn't quite ripe. The sauce was excellent and I couldn't taste a difference between the batches I did when the fruit was all ripe. It went into the freezer - to be used in future recipes.
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