Hsnopi
09-18-2004, 09:40 PM
so i was interested in making it from scratch.
i got some olive oil in a pot, browned some garlic, threw in some onions and sauteed them a bit.
then i had already blanched like 5 pounds of plum tomatos and peeled them.
then i quartered them and threw them in the pot and let it simmer. after 2 hours i realized I need to reduce it a bit so i boiled for 20 minutes stirring a lot. then threw in a couple bay leaves. then let simmer a couple more hours.
got a little bitter so i threw in some sugar. too much. in retrospect I should have used carmelized onions or possibly baked garlic. oh well next time.
was still DAAAAARN good and highly worth it. and very healthy. gonna try it with the onions next time carmelized.
so pup, should I have cut out the seeds? i think that may cut out some of the bitterness. but would also be a pain in the arse. would a different kind of tomato been better? if i used yellow tomatos would that work? i think that would look aewsome. if I wanted to make it a cream sauce would I just run it threw a blender and add heavy cream?
also gonna try fresh pasta next time too.
had a little parmegiano in balsamico with it too.
mmmmmmmmmMMMmmm good.
little appetizer of sliced avocado, one big shrimp and a wasabi/spicy mustard sauce. was aewsome on the shrimp but the avocado was kind of bla. looked pretty. even tried the toothpick through the sauce thing. easy and pretty. red green and yellow on a white plate.
anyway...
just sharing.
i got some olive oil in a pot, browned some garlic, threw in some onions and sauteed them a bit.
then i had already blanched like 5 pounds of plum tomatos and peeled them.
then i quartered them and threw them in the pot and let it simmer. after 2 hours i realized I need to reduce it a bit so i boiled for 20 minutes stirring a lot. then threw in a couple bay leaves. then let simmer a couple more hours.
got a little bitter so i threw in some sugar. too much. in retrospect I should have used carmelized onions or possibly baked garlic. oh well next time.
was still DAAAAARN good and highly worth it. and very healthy. gonna try it with the onions next time carmelized.
so pup, should I have cut out the seeds? i think that may cut out some of the bitterness. but would also be a pain in the arse. would a different kind of tomato been better? if i used yellow tomatos would that work? i think that would look aewsome. if I wanted to make it a cream sauce would I just run it threw a blender and add heavy cream?
also gonna try fresh pasta next time too.
had a little parmegiano in balsamico with it too.
mmmmmmmmmMMMmmm good.
little appetizer of sliced avocado, one big shrimp and a wasabi/spicy mustard sauce. was aewsome on the shrimp but the avocado was kind of bla. looked pretty. even tried the toothpick through the sauce thing. easy and pretty. red green and yellow on a white plate.
anyway...
just sharing.