This recipe gave me a lot to work with. I was not completely satisfied with the original product, but without it, I wouldn't have been able to achieve what I did on my second attempt, which was exactly what I was looking for. These are my notes:
First, make your own crushed tomatoes. Buy five ripe on the vine tomatoes. Cut a large plus onto their bottoms. Blanche them in boiling water for thirty seconds. Shock them in ice water. Peel off their skin. Cut them in half. Remove their seeds into a small bowl by pushing them out with your finger. Remove green and white parts of tomato and discard. Strain the tomato juice out of the seeds back into the peeled and seeded tomatoes. Crush with hands. Whisk with fork.
Cook with smiling cover for one hour and forty minutes, stirring every twenty minutes.
Add an extra cup of water.
Use five cloves of garlic instead of two cloves of garlic.
Use one half teaspoon of oregano instead of one teaspoon.
Use one-and-a-half teaspoons of basil instead of one teaspoon.
Use half of a tablespoon of vinegar instead of two tablespoons of vinegar.
Salt over top of pot in a zig-zag, twice with sea salt (preferably iodized)
Pepper with a grinder to taste.
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This recipe gave me a lot to work with. I was not completely satisfied with the original...