Yesterday I posted a recipe for how to make something quickly. Today, let’s assume it’s the weekend, you have company coming over, and you want to impress.
This one should do it.
I would start several hours before the meal is supposed to begin, because it takes a while. One great thing about this recipe is that, though it has a long cooking time, you are not expected to slave over the stove for hours. Nope, you can let your oven do the work, walk away, and do something else, because you BAKE this sauce, more than cook it in a pot.
By baking the dish, you caramelize the ingredients to bring out their flavours much more than if you had just kept them boiling in a large pot.
Again, the ingredients don’t matter all that much. Any collection of veggies appropriate for tomato sauce will work. It’s more of a method of cooking than a strict recipe - chunk it - bake it - blend it. It’s that simple.
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