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Tomatoes are coming in; time for sauce making. Cooked sauce is canned and pressure cooked, but today. I felt like some really fresh sauce, uncooked, to toss with pasta (plus, didn't feel like cooking). Took some ripe Bloody Butcher tomatoes from the side garden, grabbed some basil and parsley from the herb garden, added garlic and olive oil, pinch of salt, and whirred in food processor. Tastes like the soul of summer...