![]() I cut them in half, remove as much of the seeds/gel as possible into a strainer with a bowl to catch the juices and then place the halves cut side down on a large cookie pan (I place parchment paper down first). I started roasting my fresh tomatoes last year for canning and wow! what a difference that made! The natural sugars come out and it also concentrates the tomato flavor. Another suggestion for Homemade Spaghetti Sauce with Fresh Tomatoes from one of our readers, Diana: “I have a suggestion for those who don’t mind the extra time it might take.It just brings out the flavor SO much more. I promise, it doesn’t make it taste weird or soy sauce-y at all. I ALWAYS add a splash of soy sauce when I sauté mushrooms. When you add soy sauce to mushrooms when they are cooking it gives them a rich, meaty flavor that is unparalleled. ![]() Adding soy sauce to chopped mushrooms is an old trick that a chef in Utah taught me.
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