Fresh tomatoes cooking
The finished product
Hello blogging world, it has been almost 2 months since my last post. I have been cooking a couple times a week and gotten extremely behind so sorry about that, I hope you missed me:). Anyway, I am back to tell you about another culinary success. A few weeks ago I got a bag full of fresh tomatoes from a lady at work and I needed a use for them all before they went bad. I decided to try and make a pizza sauce and found a great recipe on a fellow cooking blog: Try it out, this was delicious.
Some nice extra-virgin olive oil
Fresh garlic, coarsely chopped with some nice salt and allowed to sit 10 minutes if possible, so the beneficial compounds have time to mix with the air and become more available
Plenty of vine-ripened, garden fresh tomatoes (preferably heirloom & organically grown), cut into chunks
Fresh basil (at least twice as much as you think seems like the right amount—I measure fresh basil by the handful)
Fresh oregano (more than you're about to put in)
Heat the olive oil in a heavy saucepan over medium heat, then add the garlic and cook for 1 to 2 minutes, stirring constantly. Do not allow the garlic to brown.
Add the tomatoes, basil, and oregano and bring to a boil. Reduce the heat and simmer, stirring occasionally, until most of the liquid cooks out. Cooking time will depend on the juiciness of the tomatoes.
When there is still some liquid left in the pan, carefully purée the sauce using a blender, immersion hand blender, or food processor.
Fresh garlic, coarsely chopped with some nice salt and allowed to sit 10 minutes if possible, so the beneficial compounds have time to mix with the air and become more available
Plenty of vine-ripened, garden fresh tomatoes (preferably heirloom & organically grown), cut into chunks
Fresh basil (at least twice as much as you think seems like the right amount—I measure fresh basil by the handful)
Fresh oregano (more than you're about to put in)
Heat the olive oil in a heavy saucepan over medium heat, then add the garlic and cook for 1 to 2 minutes, stirring constantly. Do not allow the garlic to brown.
Add the tomatoes, basil, and oregano and bring to a boil. Reduce the heat and simmer, stirring occasionally, until most of the liquid cooks out. Cooking time will depend on the juiciness of the tomatoes.
When there is still some liquid left in the pan, carefully purée the sauce using a blender, immersion hand blender, or food processor.
http://inmykitchengarden.blogspot.com/2006/09/another-less-fuss-more-flavor.html
