I made another pass at tomato sauce and, while I've been happy with my previous attempts, I really knocked it out of the park with this batch.
I used the Eastside Cafe's recipe as a base, tripled it and used 1/2 red wine and 1/2 low sodium chicken broth for the water. The tomatos were Dei Fratelli again and the herbs came from our various plantings. Once it had cooked, I took my immersion blender to it (which I didn't do last time) and brought it to an even, smooth sauce. Absolutely perfect.
The downside is that by tripling the recipe, I had a LOT of sauce. Thank goodness it freezes well.
The recipe is reprinted with the kind permission of the Eastside Cafe.
Carter, Ruth, Elaine Martin & Dorsey Barger. Inside the Eastside: Recipes from the Eastside Cafe' Menu. Austin: Eastside Cafe/Blame Books 1993. p 22. Buy it here (It's now titled Eastside’s Inside Secrets)..
Wednesday, July 23, 2008
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