These will become sauce.

  • P34C0CK@lemmy.worldEnglish
    5·
    1 year ago

    If you had told me this was bacteria under a microscope, I’d belive you.

    Enjoy the sauce!

    • The Giant Korean@lemmy.worldOPEnglish
      6·
      1 year ago

      Thanks! Sure. Just load up a sheet tray with cherry tomatoes, drizzle with olive oil, season with salt and pepper. Roast at 250F for an hour and a half, then turn the heat up to 425F and cook until you get some decent color on them. Let cool, then transfer to a blender (try to get everything off of the sheet pan that you can). Buzz up until smooth and store. When you want to make sauce, saute some garlic and onion in a pan in olive oil over medium heat until translucent. Add dried oregano. Deglaze with red wine. Add your roasted tomato puree. Cook on medium low for about half an hour until the flavor is where you want it to be (you might need to add a bit of water or stock to adjust the consistency). At the end, if you want, add grated parm and torn basil.

      I have also just mashed it up in a pot instead of blending it in a blender for a chunkier consistency.

      • BangelaQuirkel@lemmy.worldEnglish
        1·
        1 year ago

        Awesome, thank you! I will try this next time I make a sauce from scratch. I have always added the tomato puree earlier in the recipe and I’m excited to try it out like you did. Also I didn’t really roast the tomatoes but slowly cooked them which I’m excited about, too.

        I’m looking to get into making my own stock and drying it for later use because I want to get rid of storebought stock, but didn’t find success in drying it.

        And you’re absolutely right, I just mash it up as well for that great chunkiness and interesting mouth-feel.

        • The Giant Korean@lemmy.worldOPEnglish
          2·
          1 year ago

          Slowly cooked will be great! I like a combo so that they take on some color because I like the flavor.

          Chunky is def good. That might be good in a salsa, too 🤔

          • BangelaQuirkel@lemmy.worldEnglish
            2·
            1 year ago

            Slowly cooked is absolutely fine but I’m looking forward to that roasted flavor. And you’re right, just a few variations and you’ve got yourself some nice salsa going. Chunky and textured is always the way to go!