Hello all! I haven't participated much lately but I still read the forum almost daily so decided I better start sharing a little again.
My garden has been lackluster this year. We went from cool and wet to hot and dry within 24 hours back in June. Then, 2 hail storms and a myriad of bug problems made tomato growing quite a challenge this year. Anyway, was finally able to harvest ten pounds so had to make a sauce.
Here's some of the take.
Started by softening 2 medium onions, a sweet yellow and a red and five cloves of garlic. Seasoned with some S&P.
Added the 10 pounds of skinned tomatoes. All of the tomatoes were slightly crushed by hand to get some of the excess water out.
While that was warming up, some herbs were gathered and tied and added to the pot. 2 bay leaves, 2 sprigs of fresh oregano, 6 or 7 sprigs of fresh thyme, 15 or so basil leaves, and a small bunch of parsley.
Simmering commenced. About halfway through, 1 cup of red wine went in. The rest of the bottle went directly into the cook! When the sauce was reduced by about half, the herbs were removed.
4 Tbs. of butter was stirred in and the stick blender went to work. Added some S&P to taste and finished up to this.
Fried up some sausage, added some sauce, and served over spaghetti. Was too hungry for plated pics! Delicious!
Sent from my SM-G930R7 using Tapatalk
My garden has been lackluster this year. We went from cool and wet to hot and dry within 24 hours back in June. Then, 2 hail storms and a myriad of bug problems made tomato growing quite a challenge this year. Anyway, was finally able to harvest ten pounds so had to make a sauce.
Here's some of the take.
Started by softening 2 medium onions, a sweet yellow and a red and five cloves of garlic. Seasoned with some S&P.
Added the 10 pounds of skinned tomatoes. All of the tomatoes were slightly crushed by hand to get some of the excess water out.
While that was warming up, some herbs were gathered and tied and added to the pot. 2 bay leaves, 2 sprigs of fresh oregano, 6 or 7 sprigs of fresh thyme, 15 or so basil leaves, and a small bunch of parsley.
Simmering commenced. About halfway through, 1 cup of red wine went in. The rest of the bottle went directly into the cook! When the sauce was reduced by about half, the herbs were removed.
4 Tbs. of butter was stirred in and the stick blender went to work. Added some S&P to taste and finished up to this.
Fried up some sausage, added some sauce, and served over spaghetti. Was too hungry for plated pics! Delicious!
Sent from my SM-G930R7 using Tapatalk
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