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3 Tomato Sauces YOU Can Make With Any Tomato, Even Green!

Jacques in the Garden

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These are the 3 tomato sauce recipes I go for when dealing with tomato abundance. First we have our favorite "standard" tomato sauce, our take involves using spices and wine to build a complex and deep savory flavor. When I am drowning in cherry tomatoes I love doing a quick pan sauce with whatever is in peak season at the moment, in this case sweet corn! Then we have the green tomato chutney, a delicious sweet and savory way to use the bonus green tomatoes you get when ripping out determinate tomatoes.
Chutney:
2-3 lbs. Green Tomatoes
1 onion
1 3/4 cup Brown Sugar (I use less)
1 1/2 cup Apple Cider Vinegar
1 tbsp fresh grated ginger
Nutmeg, Cinnamon, Black Pepper, & Cardamom to taste
Cherry Tomato and Corn Pasta:
1 - 2 cup Cherry Tomatoes per 1 Ear Of Corn
Adjust to your desired corn levels!
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Опубликовано:

5 сен 2024

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Комментарии : 334

@texastoast7514 Год назад

I really like this side of having a garden. It's the reason we grow, to enjoy the fruits of our labor. Please do more!

@jacquesinthegarden Год назад

More to come!

@Junzar56 Год назад

I agree! More recipes!

@johnliberty3647 Год назад

Yes, straight from the garden recipes are in short supply on gardening Channels

@waterbitten Год назад

Funny enough this is why I'm reluctant to garden. All the abundance would overwhelm me. I'm an introvert and I don't eat that much so I'm already anticipating food waste.

@texastoast7514 Год назад

@waterbitten canning and preserving isn't as complicated or expensive as you'd think. I'm an introvert too, being in the garden is my therapy.

@consciousgardener9790 Год назад

Save those skins! My husband just made some tomatoe powder and it makes your stews and soups taste amazing! We don't have a dehydrator so we used our oven. Just place on a sheet pan lined with parchment paper at your lowest setting. For us that's 140 degrees. Cook until crispy. Keep your eye out so you won't burn them.Then we grind them in our spice grinder.

@IjeomaThePlantMama Год назад

Literally his suggestion! Great minds 🤗

@MariThomas01 Год назад

Wow, thank you ❤❤❤

@jacquesinthegarden Год назад

That is awesome, I haven't tried using my oven as a dehydrator but that make sense for things like this!

@coryhyatt2035 6 месяцев назад

@@jacquesinthegarden yup, I do it all the time. Mine goes to 170. So i just barely prop the door open to allow some heat and moisture to escape. It works

@loribethartist6353 Год назад

I slice my tomatoes in 1/2, and squeeze most of the seeds out. Then I put on an aluminum foil lined cookie sheet and roast with onions, peppers, garlic (or whatever we have in abundance- even zucchini to bulk it up). In the oven at 400 degrees, and I take out when the skins blister and turn dark. The peels slip right off! Then I immersion blend it all up. You don’t have to cook it down and it’s not watery. ❤

@jacquesinthegarden Год назад

I love a roasted tomato and summer squash sauce like this, so good and you are right no need to simmer!

@OurJoyfulDaysCAD Год назад

i really love how detailed you are with the description of process and explanation of things 😊

@sharonglassner1421 Год назад

Jacques, you have outdone yourself with this video! I'm a long time subscriber and a major foodie. Rarely, do I see a cooking video that I'm wild about, but today you have created it. I love listening to you and you made these recipes so easy to follow that I'm going to try them this week. I have 120 tomato plants and dozens of tomatoes to use. I was afraid to make sauce because I didn't want anything watery and bland. I think that you hit the sweet spot. Having it outside right in the garden was wonderful and I shared to with others to enjoy and also myself so I can continue to make these. Food Network, here is Jacques, the Master Chef!!! Love you and Kevin, you're both awesome:):):):).

@jacquesinthegarden Год назад

Wow 120 tomato plants, that is a lot of tomatoes! Thanks for the comment I love hearing this and I hope you make a delicious sauce out of all those tomatoes!

@KeithandPamBilyeu 11 месяцев назад

Pam here….i quit doing the water bath thing…the tomatoes tended to get waterlogged. So I ROAST them DRY on a deep tray. Let cool a tad out of the oven and the skin pulls off and the stems too, and done, the tomatoes get a deeper flavor, if you really blister the skins you can pull them all in put to refrigerate and pull skins out next day and the roasting flavor comes through even more. The boiling water, ice bath thing is HISTORY!!

@Mihhgvhiih Год назад

Thanks Jacques I've tried your recipe before best sauce I've had

@jacquesinthegarden Год назад

Great to hear this!

@NicolaiAAA Год назад

We don't need you to be a fancy plater, Jacque. We're here for good, delicious food. Nothing extra. I'd love a cookbook from you and Kevin like this. Simple and full of flavor. Doesn't even have to be exact in measurements. I just wanna know what y'all cook up with stuff from your garden because half the time I'm at a loss at what to do with some of my veggies. 🤣

@jacquesinthegarden Год назад

Good because whenever I start plating I just get hungry and stop thinking about presentation haha.

@NicolaiAAA 11 месяцев назад

@@jacquesinthegarden 🤣 Understandable!

@marygrott8095 Год назад

That tomato skin powder from dehydrated skins is great! I mostly use it to make paste!

@jacquesinthegarden Год назад

Oh that is a cool use case

@Ebonyraeful 11 месяцев назад

I have a mesh lid that I use when ever I make tomato sauces. it allows all the venting while also stopping the splatter and making me not worried about leaving it open for potentially hours. Highly recommend! Get one as big or bigger than your largest pot or pan, you'll end up using it for more than you think :)

@MK-ti2oo Год назад

I love making my first meal of the season using all the produce/meat we've grown. I just made Sicilian Chicken Soup with our own herbs, potatoes, carrots, celery, green peppers, onions, squash, tomatoes and a meat bird! Only thing I purchased was salt, pepper and the flour that I made noodles with. So good.

@bethb8276 Год назад

Sounds delish!

@jacquesinthegarden Год назад

Nothing beats a good home grown meal, sounds delicious!

@Lisa-zp4pc Год назад

I love when you show what can be made from garden produce. Ive bought seeds just to try some of what you've made in the past. It's all related to gardening and is super helpful. Thanks!

@jacquesinthegarden Год назад

Love to see this, glad you enjoy it!

@MarthaMajority Год назад

Great recipe suggestions! I half expected your Epic boss’ head to bob behind you holding an artesian loaf of bread! Good job guy!

@jacquesinthegarden Год назад

Haha, he missed out on sampling this one!

@candicefuino9956 Год назад

I love the little spoonulla for the salt, it's so cute! Really enjoyed this video :) I love watching ppl cook with their garden harvest❤

@robadr13 Год назад

Halfway through the video, I paused it and went to the kitchen to make up some fresh pasta dough & grab a few tomatoes from the garden. Later I made a quick fresh tomato sauce to consume with a small mountain of fettuccine. Thanks for the inspiration! 🙂

@jacquesinthegarden Год назад

Fresh fettuccine is so good, might have to make that for dinner tonight

@venividiamavi2023 Год назад

Thank God I found your channel ❤

@jacquesinthegarden Год назад

Welcome!!

@debbiemyer3006 Год назад

Jacques, you are our professor and we, your students. Thank you for always sharing details! You communicate clearly, sequentially, and don't get lost " in the weeds ". I just watched your garden-bed-flip video from a year ago. Superb! Helpful! Thank you so much!

@jacquesinthegarden Год назад

Very happy to hear this and glad you learned something things along the way!

@anniebancroft1175 Год назад

The cherry tomato, corn, pasta is something I am cooking tomorrow!! Thank you for showing us this recipe!!!

@jacquesinthegarden Год назад

Hope you enjoy!

@janking2762 Год назад

I think that I may have made too many comments, but, one last time, I’m so very impressed with your presentation. I’m making the corn tomato pasta very soon!

@jacquesinthegarden Год назад

I hope you enjoy it!

@ponwajeechrans7372 Год назад

Not a very red sauce person, but looks good. Love tomato just plain or with salsa. ❤❤

@jacquesinthegarden Год назад

Love me a good red sauce but agree that plain tomatoes and salsa are a notch above.

@morelikekoolva Год назад

Love when we actually get to see where all our labors are going.

@janking2762 Год назад

I admire your prep efficiency, and that you are worried not about the recipe police!

@gabe5518 8 месяцев назад

I would LOVE more content on preservation and cooking ❤️ this is really helpful. There’s lots of awesome Appalachian grandmas on RU-vid teaching me but I appreciate your editing and how easy it is to follow. So I feel like you have something to add to the pool :)

@heathermiddleton4958 Год назад

I dehydrate my tomato skins and grind them to powder. They pack a big flavor punch added to soups and stews.

@marygrott8095 Год назад

Same here! I really enjoy making and using it!

@boothgoodies6348 Год назад

I’ve gotta say, I’m impressed. Your descriptions of how the food tastes is Food Network level. But you provided the added knowledge of exactly what variety of produce you’re using and how it affects that particular dish. Bravo!

@jacquesinthegarden Год назад

Thank you!

@BaboGee- Год назад

👏🏼🙌🏽 Jacques I really enjoyed this segment of how to use up the bounty 😊

@rockyusa2012 Год назад

I made my first patch of tomato sauce last week. It was fantastic. I can't wait for next year.

@johnliberty3647 Год назад

My favorite sauce, cut sauce tomato in quarters. Remove seeds to save, not all just most. Fry up a full package of Bacon and eat half of it. Save the other half. Keep grease in pan Throw in the tomato chunks and hot peppers of your choice with crushed garlic Oregano fresh ground pepper crushed bacon you just cooked. Fry it until it all mixes itself

@johnliberty3647 Год назад

I left out onions

@jacquesinthegarden Год назад

Haha eat half of it is critical to the outcome for sure, sounds good!

@mybelovedchaos Год назад

My favorite way to skin tomatoes is put them in the freezer overnight then run them under water when I am ready to make sauce. The skins slide right off! Thanks for the recipes I will for sure be trying the green tomato chutney, I always have a ton for green toms at the end of the season.

@waterbitten Год назад

Are you running them under warm water or cold tap water?

@jacquesinthegarden Год назад

That tip works really well, totally agree

@zenvids591 2 месяца назад

The corn and tomato pasta was DELICIOUS! Who knew 🌽 would go so well in pasta! I have a balcony garden so I can’t really grow corn plus I have limited space so it’s not worth it to me, but I used some canned sweet corn that’s been sitting around in my pantry for a while because I couldn’t really think of a way to use it. The sauce was amazing with the canned sweet corn! I used fresh cherry tomatoes, dried oregano and fresh basil, all from my garden. Oven roasted garlic also gave it a wonderful flavor. And I added in some chopped salami at the end (just to use it up). It was fantastic!! Wow. Such a simple, versatile recipe and it took less than 20 minutes to prepare in one pot. Thank you, Jacques!! I love your content!

@tarastreasure Год назад

Interesting recipes. I used almost the same one to make ketchup, with ripe tomatoes instead of green of course. In my country we use green tomatoes extensively as pickles. Very, very popular. Make a brine of one tbsp of salt (usually non-iodised, it is said doesn't work well with iodine ones) to one liter of water (sorry I'm not gonna convert to imperial system), bring it to boil, turn off the heat after a couple of minutes and pour onto the green tomatoes. You have to aerate them during the first days or it might get murky. Can be done by transferring the brine back and forth in another recipient for a couple of times, ir directly blowing air into the brine with a hose. We usually add mustard seeds, dried dill and maybe a bit of horseradish in the jar, at the beginning.

@jacquesinthegarden Год назад

Haha I for sure respect not wanting to convert to imperial, I often use metric in the kitchen, especially when baking! Brined green tomatoes sound really interesting we may have to try that!

@jeannamcgregor9967 Год назад

Yes! And try fermenting the green tomato wedges...excellent pickles! I love your horseradish idea.

@emkn1479 Год назад

@@jacquesinthegarden please do! We’d love to see it.

@clarencesmith9882 Год назад

Love how you show step by step with clear explanation of what you're doing and why. Awesome to watch you pick stuff right out of the garden and prepare a meal outside in the garden. Definitely have to try the corn/tomato pasta dish! And 2 thumbs up for using "unctious" in a you tube video. Love how articulate you are. Bravo!🍅🌽

@jacquesinthegarden Год назад

Thanks for the kind words, fresh produce prepared outside is just something else!

@kittiew260 Год назад

I am really enjoying all the different recipes you keep sharing. Great job

@tammyohlsson7966 Год назад

I love the way you cook, a little of this and that. No measuring in my kitchen either! Yum!

@jacquesinthegarden Год назад

It is all about flavors and vibes!

@jenperry427 Год назад

Oh i'm totally making the tomato corn pasta for din tomorrow. I'm up to my eyeballs in sunsugars, and there's two cobs of few-days-old corn in the fridge to use up! Thanks!

@JWDicus 11 месяцев назад

Great video! That pasta looks amazing! This makes me want to redesign my garden to include an outdoor kitchen and entertainment area out in the garden itself, because it would be so much fun to cook fresh picked garden veggies for my friends and enjoy them together right out in that garden setting. Super cool video, Chef Jacques!

@SmokieJinx 11 месяцев назад

I just picked all of my green tomatoes. I always make green salsa and can it for presents during the holidays. Love green salsa!!

@Looneyintheboonies Год назад

I had just frozen my corn before I started canning tomatoes yesterday, 😮. I wish I'd seen your recipe for the cherry tomatoes and corn pasta dish first! These are 3 great recipes! I grew up gardening, but this is the first year I've grown ginger root. I'm excited to try your chutney and use the ginger!

@jacquesinthegarden Год назад

The chutney is a lot of fun to use, highly recommend trying some out!

@freshandfire 11 месяцев назад

Perfect timing with the last recipe Jacques! I have a ton of cherry tomatoes, some over ripe corn and my oregano needs to be trimmed. Thank you!

@gregorygash172 11 месяцев назад

The Corn and Cherry Tomato pasta was amazing. Thank you.

@jeannamcgregor9967 Год назад

I used to blanch my tomatoes and peel them but then I found out that the skins are the highest in lycopene, an important nutrient. Now I either roast them under the broiler or just keep them raw before putting them through the blender for a rough chop. Then I cook it all down. It's the lazy way... 😆

@daisyblooms4813 Год назад

So you cook them down with the skins on?

@jacquesinthegarden Год назад

Interesting! Another reason to save the skins to make tomato powder

@user-KayMelan11 Год назад

Wow Jacques I’m so impressed. Everything looks delish. I love your harvest and that you’re cooking outside. Perfection!

@jelatinosa 11 месяцев назад

I love how you highlighted one garden staple, in this case tomatoes, and showed how to use 3 different types, for 3 different recipes, while also enhancing those recipes with other things from the garden, such as corn, basil, onion and garlic.

@BeautifulThingsILike Год назад

Hi Jaques! I really loved this kind of video of you cooking your garden harvest IN the garden! Love it, so fun, simple and inspiring! Thank you!

@lindawoody8501 День назад

Looks yummy. Thanks for the cooking lesson and recipe.

@nicolenetherton6890 9 месяцев назад

Yes do more! you explain every step beautifully, I would watch you cook all time. Great Job!

@dinaducheny3450 Год назад

Thank you for these ideas. I love when you show what you are doing with your harvest, it helps give us ideas. Please keep cooking in the garden.

@kfaulknerstudio Год назад

Love Penzey’s spices!

@jacquesinthegarden Год назад

So good! The flavor and freshness is unparalleled and they are local to me!

@andreagensinger8455 5 месяцев назад

I love this kind of content. I love the epic gardening channel and it's so fun getting to see you cooking right there in the garden. This is great though if you get a huge harvest to get different ideas of what to do with your bounty. Love yall! Thank you so much for all you do, all your advice and tips, and your amazing vibes you send out!

@rubypurser8765 Год назад

Thank you for creating this video! I’m definitely going try the pasta and even the other two recipes

@carmen6672 6 месяцев назад

Yummy! Thanks! I have made various tomato sauces but never anything with green tomatoes or chutney. I like the idea of adding pasta to the tomato, corn, onion combo too.

@Aries162 Год назад

Love the basil grab! So nice to have it at the ready in the garden. Bravo.

@jelatinosa 11 месяцев назад

You can definitely have a cooking channel. I really enjoyed this.

@johndesrocher4289 Месяц назад

Was taking a peek at your vids to see if I had missed any when I came across this one. Tomato skin powder is absolutely fantastic, I do it all the time. What I haven't done is scoring the tomatoes with the 'x', which I'm going to try soon. As always, thanks for the fantastic info!

@Looneyintheboonies Год назад

Jacques, I am indeed drowning in tomatoes, not a bad problem to have, and I've been canning the last couple of days. The chutney really caught my eye, everything did, but the chutney reminds me of the southern "chow chow" we make here in the Appalachian Mountains of Southwest Virginia and in the deeper south. Not braggin, or maybe I am, but I live not very far from Oliver Anthony...😊 But I am definitely going to make this recipe and try it! Your chutney looks delicious! I make my chow chow at the end of the year with all the leftover things in the garden, which is traditionally how it came about, and we eat it with beans!

@jacquesinthegarden Год назад

Oh very interesting, great idea to sort of make whatever is left into a big ol sauce

@Looneyintheboonies 11 месяцев назад

@@jacquesinthegarden Well, it's more of a relish, I'd say. But you pick yer green tomatoes, peppers, whatever is left before the first frost, and chop it all up, and it usually features cabbage too, and you turn the hodgepodge into a relish of sorts and can it up and we call it Chow Chow, not sure why, lol! We mix it with a bowl of pinto beans or any kind of soup beans, and it's yummy!

@717Alfred 11 месяцев назад

I really liked not only the recipe, but how you explained the way different elements of the ingredients work together, such as the starch of the corn affecting the texture, and so on.

@KK-FL Год назад

I can’t do the claw either! Thanks for the recipes!

@jacquesinthegarden Год назад

You are so welcome!

@lisag9752 Год назад

Thank you Chez Jacques!

@smas3256 11 месяцев назад

Fennel seeds I always use in my Italian tomato sauce recipes. Thanks for the chutney green tomato recipe. Was scratching my head, hmmm, what to do with my green tomatoes.

@donnabrooks1173 11 месяцев назад

Everything looks so awesome but I especially love the pasta. Yummy!!!!! ❤❤❤❤

@osmia Год назад

Looking forward to your tomato skin powder upcoming episode. I only ever heard about that this year and I want to do it with my tomatoes skins

@meghanmorgavan596 Год назад

Loved this episode! Thank you Jacques. I'm frequently looking for more ideas on how to use produce.

@jenniferbethparishwhite688 11 месяцев назад

I cannot wait to try your recipes. I live learning new dishes!

@torileeburney5976 Год назад

Only just coming into our tomato season now here in here Australia 😢😢 I can smell this video and i'm living for it! Yum! Thanks for the video 🎉

@BrightestBlessings7899 Год назад

I have 20lb of romas in the freezer and about 4lb still in the garden. Dude, that looks delicious!

@madclouds Год назад

Love the cooking content Jacques

@ceecee-thetransplantedgardener Год назад

I have never used fennel seed in garden tomato sauce - but I'm definitely a fan of adding some balsamic vinegar to it. It adds both an acidic and sweet element - and a depth of flavor - that is wuuuuunderful. I also do a version with sweet peppers and carrots. The peppers add their own flavor and the carrot adds a hint of sweetness - and bulk - especially if I am using the slicer type of tomato. Takes it into a different profile of course but still extremely good! Loved this - thank you!

@MK-ti2oo Год назад

Oooh balsamic vinegar sounds good! I like to use roasted peppers in my sauce too (I roast the tomatoes too) and I like a chunky sauce with carrots and squash as well.

@jacquesinthegarden Год назад

Nice, I can see a touch of balsamic adding a lot to the flavor, sounds great

@papadeggy2742 11 месяцев назад

Hey I remember in a previous video you mentioning a lack of ideas for storing eggplant. We just had a pretty good sized harvest and I sliced them, then breaded them and froze them. If you like eggplant parm they go straight from the freezer to the air fryer and are amazing!!

@danihworld Год назад

I love videos like this, you make this gardening game an art! You Inspire me to get creative!

@juliewolfe7558 Год назад

Loved this Jacques! Thanks!!!!

@CreativeJunque Год назад

Loved this video and would appreciate more. I see a cookbook in your future. It's so helpful to learn ways to use what you grow. Thank you sir.

@tracyhaigh6550 3 месяца назад

These are my favorite episode's loving your channel from Ojai California ❣️

@alexglinski9625 10 месяцев назад

Love the cooking vids, keep 'em coming!

@mikimasumoto7392 10 месяцев назад

Great outdoor tutorial

@jamesdowner152 Год назад

I found a way that makes amazing sauce and retains all the vitamins. I use a disposable deep foil pan. I fill it with all kinds of tomatoes, big, small, cherry,and paste. I wash and core most of the tomatoes. I don’t peel them. I load up the pan with peppers. I remove the seeds from the peppers. I put cloves of garlic, peel and quarter my onions, sometimes peaches (pit removed) - I experiment. I drizzle olive oil over everything and roast it on the grill for 30-45 mins. I then scoop the hot mixture into my blender with basil and blend to desired texture. I pour it into a big pot and season and simmer for about an hour. I then can it. It turns out so good every time and there isn’t any waste or time peeling tomato skins.

@jacquesinthegarden Год назад

Sounds really delicious and easy!

@dinacasey7034 Год назад

oh my goodness!! This is just wonderful! I AM IN LOVE!! Great recipes!

@paulalee9692 23 дня назад

I really enjoyed this, I look forward to more

@tretre1692 11 месяцев назад

Thank you for this video! My wife and I finally got to blanching tomatoes to make sauce! Weirdest feeling ever 😂

@PriestessKikyo1 11 месяцев назад

Definitely enjoyed this video. Please make more videos showing the simple and healthy recipes we can make from our harvests!

@flyoverurbangarden4315 8 месяцев назад

Excellent presentation.

@heatherbriggs109 Год назад

Aaaaand now I'm hungry. Love these videos!

@a.l.a.7847 11 месяцев назад

Chef Jacques -- The Gardening Gourmet!

@SahyaSuzuki Год назад

I'm going to try this recipe!!

@brichter4669 11 месяцев назад

Wow!! I'm impressed and inspired, Jacques! Wonderful, delicious meals you made from your garden veggies. I grew tomatoes for the first time in grow bags this spring/summer. My basil plants are still growing. My husband has become a caprese salad addict, and eats it almost everyday. Thank you for sharing your recipes. Will definitely have to try them. Happy gardening!

@jacquesinthegarden 11 месяцев назад

Hard to beat the simply joy of a caprese salad!

@Allanon6666 Год назад

For anyone looking to add some extra umami and depth of flavor to your tomato sauces, add some soy sauce (for a pot like Jacques, I wouldn't do more than a quarter cup), anchovy fillets or paste, fish sauce, marmite, mushroom powder (or fresh mushrooms) or any combination of those ingredients! It'll add a ton of complexity to the sauce.

@megmoynihan556 Год назад

Anchovies are my secret ingredient in tomato sauce! No need for sugar or even that much salt - just three or four minced anchovies and it gives this incredible depth of flavor. Great video, Jacques!

@jacquesinthegarden Год назад

Adding some finely diced mushrooms at the start is such a good move, gives you a really nice complex savory flavor.

@Silva0101 Год назад

This is indulgence earned, great video ❤

@karenyhogan5196 11 месяцев назад

Really want these recipies

@candledancer2 Год назад

What a great video! Definitely need to try some of these recipes!

@christophergetchell6490 Год назад

Very timely video, because I'm about to experience a very heavy tomato harvest, of pretty much every type! I'll probably just snack on most of the cherries until they overwhelm me, but I have many many pounds of paste and beefsteak types! I might try that chutney with the underripe tomatoes, it made me hungry watching it!

@jacquesinthegarden Год назад

It is for sure worth trying

@carissalizotte8977 Год назад

Great video!! Certainly going to make all of these! Thank you!! 💚🤌🏼

@Chocamatoes Год назад

I love this video. Give me great ideas for my own bounty. Make more please!

@marygrott8095 Год назад

That pasta dish looks great!!

@terrimarks3694 11 месяцев назад

Thank you! Can't wait to try these.

@Wellbaby94 Год назад

A man of many talents! All of these sound and look amazing.

@anapaulacrawford5837 Год назад

Ohhh mercy ! All of them look delicious! Thanks Jaques for the awesome recipes! 😊

@reginaldsugarman685 Год назад

The mixture of tomatoes is key. Complexity.

@jacquesinthegarden Год назад

100%!

@carolbeers4208 Год назад

Thanks love your receipe anxious to try

@Nikki-mx5my 11 месяцев назад

You can’t beat a homemade tomato sauce from heirloom tomatoes from the garden. I just made a big pot of homemade sauce this past weekend, separated out some batches for over the winter. I am not too fussed about the variety of tomatoes I use in my sauce (slicer/paste). I like to roast the tomatoes, add to a pancetta and sofritto base and slow cook it all day long. With thin skinned heirlooms I am not even concerned about removing the skins, I find they cook down in the sauce and add more flavor. If I have a rind from Parmesan Reggino I throw that in as well. Toss in some fresh basil from the garden after it’s done cooking.

@dustyflats3832 Год назад

Great simple recipes and presentation! Can’t wait to try!

@phillippinter7518 Год назад

I appreciate that all these recipes are plant based

@phillippinter7518 Год назад

I wrote this before I passed the parmesan part

@jacquesinthegarden Год назад

It was trader joes vegan parmesan, closest to shredded "real" parmesan I've had!

@phillippinter7518 Год назад

@@jacquesinthegarden good to know

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