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03/03/19
11:29
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Originally posted by Taurisk:
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From a traditional cook, NoBoDe: go easy on the Malt Vinegar it will overwhelm everything else - you've got sourness from the tomatoes (unless you just use the flesh) apples pickled cucumbers I made a wonderful and quick tomato sauce yesterday by using a bunch of those tiny tomatoes, but skinned and squeezed them, then just stirred them in some olive oil (and a bit of butter) in which I had gently sauteed some garlic - then added a bit of proprietary tomato concentrate and liquid - flavoured just a little with teaspoon of sugar - added some chopped up basil leaves right at the end and it was wonderful. Also: a good and earthy flavour can be achieved in tomatoe sauce, if you know how to brown sugar to the stage just before caramelyzing and then gently mixing some of it into hot sauce - a delicate undertaking but worth the effort. Madam Tau
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Forgot to add that used quite a few semi ripe and green ones that had been growing in the shade,,, so needed the vinegar,and remember is a 6 lit pot, , and pls note that there are 3 feild mushrooms the size of ma ugly mug too,, that need to be cut
Last edited by
NoBoDe :
03/03/19