Sun-dried Tomato Pesto Yield: 1 pint Inspiration Covered and refrigerated, this pesto will keep for months. It makes a good cracker spread; it adds instant thickness to tomato sauce; and it really adds flavor to sandwiches or scrambled eggs. I … Continue reading →
Creamy Tomato Sauce Yield: 1 1/2 pints Inspiration This is a very easy, basic creamy tomato sauce. For variety, add different herbs. Hint A non-reactive container is one that will not react chemically to with the acid in fruit, peppers, … Continue reading →
I love fresh tomatoes and use them all through the growing season at all their stages of ripeness. At the point where they are a little too soft to hold a neat slice, they are perfect for cooking. Four red round beauties at exactly that stage and an almost wrinkled red bell pepper inspired this sauce.
Continue reading →For thirty some years I have been both fascinated with and challenged by gnocchi, which I tasted for the first time in a tiny restaurant in Umbria. As each delicate dumpling melted in my mouth I vowed that I would learn to make it. Well, after seven or eight recipes, lots of advice, half eaten restaurant servings and many different commercial brands, I thought I had lost interest.
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