Thing fourteen: pasta sauce
Jul. 30th, 2012 11:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
badseed1980...with bonus PICTURE! Ooooh.
This sauce that you see against the backdrop of my retro-green kitchen counter is something I threw together last night. The full-sized tomatoes in my garden are getting ripe now, but some of them have bad spots that mean they aren't going to last very long. In the interests of using them before they went off, I decided to make some pasta sauce. I wanted to make this as much of a garden-intensive pasta sauce as I could. The only things that went into it that I didn't grow were the olive oil, salt, and garlic. In addition to that stuff and the tomatoes (a combination of Mr. Stripy and Brandywine tomatoes), I used the bulb of one of my Egyptian walking onions. I was surprised to find that they'd grown to the size of a shallot! I also threw in many of my herbs: Genovese basil, oregano, thyme, marjoram, rosemary, sage, and parsley. I just let everything simmer down for a while until it had the right consistency. I had thought about adding some tomato paste, but decided that in the interests of making it more garden-pure, I would just reduce it a lot. I had a little taste when I put it into the container, and it's delicious! That's going to go on some pasta tonight, for sure! Yum.
This sauce that you see against the backdrop of my retro-green kitchen counter is something I threw together last night. The full-sized tomatoes in my garden are getting ripe now, but some of them have bad spots that mean they aren't going to last very long. In the interests of using them before they went off, I decided to make some pasta sauce. I wanted to make this as much of a garden-intensive pasta sauce as I could. The only things that went into it that I didn't grow were the olive oil, salt, and garlic. In addition to that stuff and the tomatoes (a combination of Mr. Stripy and Brandywine tomatoes), I used the bulb of one of my Egyptian walking onions. I was surprised to find that they'd grown to the size of a shallot! I also threw in many of my herbs: Genovese basil, oregano, thyme, marjoram, rosemary, sage, and parsley. I just let everything simmer down for a while until it had the right consistency. I had thought about adding some tomato paste, but decided that in the interests of making it more garden-pure, I would just reduce it a lot. I had a little taste when I put it into the container, and it's delicious! That's going to go on some pasta tonight, for sure! Yum.
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Date: 2012-07-30 04:18 pm (UTC)Recipe! Recipe!
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Date: 2012-07-30 04:22 pm (UTC)Really, that's about it, what I say up there. I minced the onion and garlic, sautéed them in the olive oil, added the chopped tomatoes and a little salt, and let them cook for a while. Then I added the minced herbs that I named above and a pinch of crushed red pepper, and let it cook some more, until it was done. I did all this in a nonstick skillet, and covered it for most of the time, until I decided I wanted it to reduce a bit faster.