@iAyori No, but I usually make into a tomato marinara sauce base. Can be used for pasta and pizza, and any other recipe that uses tomato/tomato paste/etc.
@iAyori I'll have to remember the proportions...
spices: oregano, marjoram, italian parsley, thyme, 1 tiny bit of rosemary if fresh
1/4 onion, 3-5 cloves garlic, add spices, light sautée reduction in EVOO low then med heat,
(pinch of all the spices, adjust per dish) ...
@iAyori Cook till garlic is golden brown,
Pull the garlic pending on dish, (more garlic flavor, leave it in, otherwise its a chef's appetizer.)
Then add tomatoes, stir, and simmer.
If the dish doesn't need further cooking then med simmer till tomatoes & spices and oil are fully mixed.
@iAyori I forgot the salt. When you add the tomatoes, then add some Kosher or noniodinized salt.
@iAyori I'm probably stranger than most, I like ad libing the spices depending on the dish. I think it's from a need to break from tending to ridged computer systems. Opensol based oses however fun, were still work.
Cooking, experimenting and science less so.
@iAyori Onions control the richness of the sauce. More reduction, the more cooked onions, & the more rich the sauce. The more thinly sliced or diced, the faster of the slow reduction. Use say a quarter of a med onion or a bit less, thinly sliced, then add to EVOO, on ex low heat 5-7 min.
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