Print by Fleur Harris
I made a wonderful sauce for dinner last night using some of the
tomatoes from our own garden, a red onion from the root cellar,
rich virgin olive oil, some organic dried basil and the recipe from
Stephanie Alexander and Maggie Beer's great Tuscan Cookbook
Over home-made pasta (there's a great gnocchi recipe in the book) and
topped with freshly grated parmesan cheese, it's simple and delicious...
and sure to please the fussiest eaters. The chew chew spoon helps too!
You cannot safely bottle the recipe due to the ph level but I plan to give
this recipe for bottled pasta sauce a go when the next tomato crop ripens.