My special yellow heirloom tomato sauce.
-4 cloves of garlic
-5 striped germans
-8 Waspatoon peach tomatoes
-a handful of sun golds and honey drops
-a few of aunt Mollie's ground cherries
-Thyme, don't ask how much.
-seriously forget all the amounts I listed, use what you have.
-optional herbs (but not really) rosemary, oregano, basil
-white wine, shouldn't be too dry or too sweet I used Big House White
If you like spice add a hot pepper I used a Fish (one of my heritage varieties)
I didn't go for it, but in the case you are on Top Chef add a ripe pear
Brown garlic in olive oil. Add tomatoes and herbs. Boil down close to your preferred thickness, add wine. Continue to boil down.
I only yielded one jar, a small disappointment. I did serve three plates plus with linguini before canning. A delicate flavor that will ripen in the jar with time.
-4 cloves of garlic-5 striped germans
-8 Waspatoon peach tomatoes
-a handful of sun golds and honey drops
-a few of aunt Mollie's ground cherries
-Thyme, don't ask how much.
-seriously forget all the amounts I listed, use what you have.
-optional herbs (but not really) rosemary, oregano, basil
-white wine, shouldn't be too dry or too sweet I used Big House White
If you like spice add a hot pepper I used a Fish (one of my heritage varieties)
I didn't go for it, but in the case you are on Top Chef add a ripe pear
Brown garlic in olive oil. Add tomatoes and herbs. Boil down close to your preferred thickness, add wine. Continue to boil down.
I only yielded one jar, a small disappointment. I did serve three plates plus with linguini before canning. A delicate flavor that will ripen in the jar with time.
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