Ingredients:
- Tomatoes
- 3 Large Beefsteak tomatoes
- 15 cherry tomatoes that were too soft for salads.
- 2 teaspoons Garlic paste
- 2 teaspoons Cilantro garlic scape paste
- Handful of Italian herbs to taste
- Pinch of dried rosemary leaves
- 2 teaspoons of roasted onion
- Salt and pepper to taste (light handful)
- 1 teaspoon turmeric
Instructions:
- Combine all ingredients and boil for 15 minutes.
- Use immersion blender to make a smooth red sauce
- Cook at low for 30 minutes to thicken. Try flavor 5-10 minutes before complete and if too acidic for your taste add teaspoon sugar at a time to reduce acidity to taste.
Alternates:
- Beefsteak tomatoes make the best sauce in my opinion but Roma were a close second for me and I know some Italians prefer the Roma.
- Leftover salsa can be used, but will change flavor profile.
- If processed sugars a problem add honey or blackstrap molasses to reduce the acidity without adding processed sugars. This is what I do for similar sauces I make for myself
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