A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Tuesday, September 13, 2011

Tomato Basil Sauce

I once had a delicious red sauce that was made with nothing but tomatoes and fresh basil, cooked down to a sauce.  After raiding our garden, I had plenty of tomatoes and fresh basil to try this sauce.  After piecing the tomatoes, I pulled out some of the juice, added plenty of finely-diced basil and put it in my large roaster on the lowest setting to cook down.  It took about 3-1/2 hours.  Can't wait to use this over pasta or in seafood dishes.

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