<Ingredients>
2 cloves garlic
1 tbsp olive oil (not in photo)
Pinch salt (not in photo)
<Directions>
1.
Peel and crush garlic. Cut off the root end and smash with side of knife. This way, the skin peels off effortlessly.
2.
In a pan or pot, heat olive oil, and add garlic. Cook on medium low heat until garlic browns.
Add tomato, and reduce by one-third.
Taste, and add salt if necessary.
<Notes>
- Removing or leaving garlic in tomato sauce is up to you.
- Always taste sauce before adding salt. Lots of canned tomato imparts a salty taste when reduced, and adding salt without tasting first could result in a disastrously salty sauce.
- The sauce freezes well.
No comments:
Post a Comment