Tomato's cut and quartered, olive oil,fresh basil, chopped garlic,onion,oregano,marjoram,rosemary,bay leaves,S&P, & parsley roasted in the oven for 2 hrs, milled & canned.Looks good. Care to share the recipe?
Tomato's cut and quartered, olive oil,fresh basil, chopped garlic,onion,oregano,marjoram,rosemary,bay leaves,S&P, & parsley roasted in the oven for 2 hrs, milled & canned.
Sorry I can't give you measurement's cause I just, adjust to taste!
I do all my tomato sauce like that--it is fantastic. And it smells so good while it is cooking!!
I roughly chop onions, garlic, celery and green peppers, lay them on a sheet pan, cover with halved or quartered tomatoes, and roast at 400 for an hour or so--until the veggies have a little brown on them. Then I scrape everything into a bowl and use the immersion blender. I don't peel or seed the tomatoes, and I don't put the herbs in until I am ready to use it.
Hi all, new user, first post.
I've used a similar methodology for making sauces in the past, and while they usually taste good, I find that the moisture always wants to separate from the "pulp" of the pureed veggies. I feel like if I attempted a sauce like this, it would do the same and just make the pizza dough soggy.
Anyone else have this problem? I've read that adding tomato paste can help, but I'm not sure why that would be...
Add tomato paste or boil it down until it's thickened.Hi all, new user, first post.
I've used a similar methodology for making sauces in the past, and while they usually taste good, I find that the moisture always wants to separate from the "pulp" of the pureed veggies. I feel like if I attempted a sauce like this, it would do the same and just make the pizza dough soggy.
Anyone else have this problem? I've read that adding tomato paste can help, but I'm not sure why that would be...
Hi all, new user, first post. I've used a similar methodology for making sauces in the past, and while they usually taste good, I find that the moisture always wants to separate from the "pulp" of the pureed veggies. I feel like if I attempted a sauce like this, it would do the same and just make the pizza dough soggy.
Anyone else have this problem? I've read that adding tomato paste can help, but I'm not sure why that would be...