karohemd: (Chef)
I had a bunch of small vine tomatoes that weren't quite ripe enough for using in a salad but already on the edge of their usability so I cut them in half, drizzled a baking tray with olive oil, put on the tomatoes cut side down, added a handful of crushed garlic gloves (skin on), drizzled over more olive oil and seasoning (salt, pepper, thyme, rosemary) and put it in the oven to roast for about half an hour until squishy.
Then I squeezed the now wonderfully sweet and fragrant garlic gloves out of their skins into a bowl, added the rest of the baking tray and blitzed everything up with my stick blender. Out came this wonderfully fragrant, bright orange and tasty sauce that had just the right consistency. I tasted it and could just have sat there with a spoon eating it all.

I used this as a base for a veg dish but it will just as easily work as a stir-in sauce for pasta.


6 Apr 2007 04:19 pm
karohemd: (Chef)
I just made some pesto (my new mini food processor/stick mixer ftw) and I think I need another bunch of basil because it's a little bit strong on the garlic side (more like an allioli with some basil and parmesan) but damn it's GORGEOUS! I will never buy pesto in a jar again (especially as I can't seem to find the really nice Genoan anymore). The problem is that for a portion of pasta you only need a heaped teaspoon full or so, so I'm not sure how long it'll keep.


6 Oct 2006 11:57 pm
karohemd: (Chef)

Bigger and link to mini recipe )

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