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10-10-2007, 11:30 AM
Re: (...)
There's probbly one posted here somewhere,maybe?
I need a recipe for Marinara Sauce or the like but made from fresh tomatoes.
A friend gave me a bag full, mostly Roma's. Slipping the skins is the pain in the butt part. How do you all handle fresh tomatoes?
Cis
Cis
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Cis, not being a purist, I just exchange fresh for the same amount of canned - skins and all. I either chop before, or use my wand to chop up later.
Do you need a marinara recipe also? we did post some on someone's thread a while back....was it yours? can't remember -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Thanks Jean, it's good to know a pro like you isn't a purist either. Makes me feel in good company LOL
Think I'm going to do that roasted recipe that HC reminded me was in Perfect Pasta.
Cis
Cis
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We like to make "Summer Sauce". Fresh tomatoes, diced, add diced onion, fresh herbs (rosemary, basil & thyme), minced garlic, olive oil, dash of red wine vinegar, salt, pepper. Let it marinate while prepare the pasta. Add the hot drained pasta to the sauce add parmessan shavings! Yum!
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As Jean does---use the fresh instead of canned----fresher!!!
Lucky devil you---FRESH TOMATOES???? We have them here but they are not the best quality---great for sauces though---
A bit of basil or oregano or ..... yummmm!!
"Never eat more than you can lift" Miss Piggy
