dun dun DUN, dun
dun dun, dun dun
dun duh-duh-dun
dum TETRIS SONG!
All halved-up! I had to add a couple of non-roma tomatoes to even things up, making about 20 in all.
"You don't have to help me peel garlic mom... really, its fine I don't mind... alright, then I'm putting you in the blog"
"What's a blog?"
I pressed garlic for the other one, to see if it made a difference.
Ow, garlic fingers. I guess my skin is sensitive.
Horizontal cut. I used two medium-to-large-ish onions.
Finished up the dicing and onionized both pans evenly.
Rosemarinization. I also drizzled some really good olive oil over the top + more salt and pepper, a little dry oregano, and the last of the herbs de provence.
Roasted for about an hour at 375, this is at the 40 minute mark.
All roasted.
Detail shot; Food Network, eat your heart out.
I then conducted a study of the to pans to see if the garlic strategy made a difference. It didn't; I reccomend pressing because its alot faster.
I scooped it into a bowl and hoped I could mash it so I didn't have to run the blender late at night.
I'm not stirring, I'm agitating.
Denuding the basil.
Basilicious.
Basilfetti!
Chiffonadization.
Tongue's-eye view of the course sauce.
No dice on the mashing, but the blender didn't even take 30 seconds.
It was a little chunky and the smell was fucking out-of-this-world.
Naturally, I had to investigate. It was amazing.
FINISH! Or, well, almost there.
A little basil-love to garnish.
Then, reality set in. It did need a little more salt, but I usually feel things need a little more salt.
Om-fucking-nom. A little time-consuming, but it was worth it. I was really surprised at how sweet the sauce came out, it was like condensced summer.
I hope you all abandon your jars, and celebrate the late-summer tomato glut with sauces of your own.
Whose mouth is that? I KNOW THAT MOUTH.
ReplyDeleteI am adding you to my blagroll.
Also, blog cuts are awesome for helping Kee avoid scrolling through 495 photos of sauce preparation in order to get to pizza-y goodness. (And once you figure out how to do them, you can tell me how too, because I have no idea lol.)