Post # 1
I’ve just been given some gorgeous, heirloom tomatoes – a couple of these suckers are huge, and based on the one small one I already ate, they are crazy delicous.
I’ve never made my own tomoto sauce, and I’m not sure where to start, but I think I want to try it out with these dark, rich tomatoes. Does anyone have a recipe that might be good for beginners? I’m a pretty good cook, but this one thing intimidates me, for sone reason.
I grow my own basil, and I have some dried oregano from last year. I’d like to use those if I can.
Post # 3
I make a marinara sauce w/ crushed tomatoes, onions, balsalmic vingar (or red wine), sugar, and spices (oregano, basil, S&P). Sometimes I’ll add a tablespoon or so of tomato paste. Here’s the basic recipe. Plus it tells you how to peel and seed! You can adjust it based on your preferences.
Post # 4
You should try this one:
SO much more rich and decadent than it looks, and great for beginners!
Post # 5
These are awesome. Thanks!