Ekim
Senior Cook
I used to go to a buffet here in Indianapolis that had a really nice and simple tasting tomato sauce. It was very light and fresh and very tangy. It looked like they essentially crushed small tomatoes and simmered it for just a little bit.
I've got some cherry-size tomatoes in the home garden that will be ripe in a few days and I'm wanting to try making that sauce.
I'm not looking to make a thick, robust sauce here. Just something that accentuates the garden fresh taste and tickles the tangy buds.
I'm thinking a tiny bit of light olive oil, a pinch of kosher salt, fresh basil, maybe a little balsamic vinegar and lots of halved & crushed but not overcooked tomatoes. Anyone care to add their two cents? Am I missing anything?
I've got some cherry-size tomatoes in the home garden that will be ripe in a few days and I'm wanting to try making that sauce.
I'm not looking to make a thick, robust sauce here. Just something that accentuates the garden fresh taste and tickles the tangy buds.
I'm thinking a tiny bit of light olive oil, a pinch of kosher salt, fresh basil, maybe a little balsamic vinegar and lots of halved & crushed but not overcooked tomatoes. Anyone care to add their two cents? Am I missing anything?