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.
