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August 27, 2019
There's a brief moment in the life of my garden when I have an abundance of tomatoes and the weather is cool enough to even think of eating something hot for dinner.
Last week was it.
So I picked all the ripe black plum tomatoes in the garden; sliced them; and quickly simmered them in thinly sliced and lightly browned garlic and oil (and a few sprigs of basil) to make a bright, fresh tomato sauce that is as close to biting into a whole tomato as you can get.
Because I used canola oil to saute the garlic, this dinner was also balanced with regard to its Omega-3s and Omega-6s. Even with a dusting of Parmesan on top.
To your health!
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