We've been harvesting our Roma tomatoes for about two weeks now, and every time we pick a few, I blanche and puree them, them freeze the puree. Today, we had enough to make the sauce!
I combined the puree of about 15 Roma tomatoes, 1 6 oz. can of tomato paste, 2 T. grated parmesan, 1/4 cup water. 1/4 cup red wine, 2 T. olive oil, basil, oregano, salt and pepper, a sliver of pureed green pepper, 1/2 lb. cooked ground sirloin. Brought to a boil, simmered for an hour.
The finished product. It was DELISH!
I must send this to the landfill guys, who think I can't even boil water!!
1 comment:
Looks AWESOME!!! How do you puree your veggies? Blender?
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