I can’t stop talking about the sweetness of this season’s tomatoes - so prevalent in this homemade tomato sauce.
Making this sauce was especially exciting for me since all of the ingredients were from our local CSA – Quail Hill – and were harvested by me.
Click to enlarge
What you need (Serves 6):
30 ripe tomatoes diced
3 garlic cloves minced
a Handful of basil chopped
Half a handful of Fresh Oregano leaves
Olive Oil
*Boquerones (Marinated white anchovies preserved in oil and vinegar)
In a large sauce pan heat olive oil over medium low and stir in minced garlic. After 30 seconds add in tomatoes and stir. Bring to a boil and add in basil and oregano. Reduce heat to a simmer and leave uncovered over a low heat for 2 or 3 hours stirring occasionally. Add salt and pepper to taste.
Cook pasta to your liking and toss with the fresh sauce. Top with Boquerones.
*Boquerones can be purchased at most specialty stores or here.
3 garlic cloves minced
a Handful of basil chopped
Half a handful of Fresh Oregano leaves
Olive Oil
*Boquerones (Marinated white anchovies preserved in oil and vinegar)
In a large sauce pan heat olive oil over medium low and stir in minced garlic. After 30 seconds add in tomatoes and stir. Bring to a boil and add in basil and oregano. Reduce heat to a simmer and leave uncovered over a low heat for 2 or 3 hours stirring occasionally. Add salt and pepper to taste.
Cook pasta to your liking and toss with the fresh sauce. Top with Boquerones.
*Boquerones can be purchased at most specialty stores or here.
No comments:
Post a Comment