When in doubt, you can always find details on BWW here.
See you soon with two recipe posts to close out the month in the next two days!
Black and White Food Photo Friday, you say? Well, you know it better as Black and White Wednesday, but technical snafus kept me from posting the gallery on Wednesday. I do apologize for the delay, but hope you enjoy these great takes on the structural beauty of the comestibles we take for granted in full living color.
Thanks, everyone, for your patience and participation. Hema of Hema's Adugemane (hemasrini.2007 AT gmail DOT com) is now accepting your photos for her gallery on August 29.
Easy Fresh Cherry Tomato Sauce - My own recipe
Makes 2 Cups (Recipe can easily be doubled.)
2 pounds cherry tomatoes, rinsed, stem ends nicked out with sharp knife
1/3 cup olive oil
Optional extras (any or all):
1 clove garlic, minced or pressed
1/4 teaspoon dried basil, oregano, rosemary and/or 1 bay leaf
1/3 - 1/2 teaspoon salt
1/8 teaspoon ground black pepper
Cut tomatoes in half cross or lengthwise. Warm oil over low heat in large, preferably non-stick skillet until it shimmers and thins (about 5 seconds). If you are using garlic and/or herbs, stir into oil right before evenly adding tomatoes. Increase heat to medium and bring to boil. If you truly want to remove the skins, now is the time to do it before the sauce breaks down and thickens. Fork tines are best to pull them off.
Reduce heat to very low, periodically stirring, until most of liquid has evaporated. This will take time; allow at least 45 minutes. The volume will be reduced by two-thirds. Although the tomatoes will break down considerably, if there are any knots, they can be pressed out easily with a potato masher. Season with salt and/or black pepper if desired. Serve immediately over very hot, well-shaped pasta, such as rotini or radiatore. ~
Copyright © 2007 - 2013
The Well-Seasoned Cook
All Rights Reserved
I abide by the F.T.C. disclosure rules for alternative media.