Serves 3 to 4 1 14 oz can petite diced tomatoes (3 to 4 tomatoes diced) 2 T tomato paste* 2 T capers 1/2 onion diced 1 to 2 T olive oil 3 or more cloves of garlic minced or pressed (3/4 t. garlic powder) 20 cranks of the pepper mill 1 1/2 t (1/2 T) basil 1/4 t oregaono 3/4 t sugar salt to taste (3/4 t) |
Serves 6 to 8 2 cans petite diced tomatoes† (6 to 8 tomatoes diced) 1/4 c. (4 T) tomato paste 1/4 c. capers 1 onion diced 2 T to 1/4 c. olivie oil 6 cloves of garlic minced or pressed (1 1/2 t. garlic powder) 40 cranks of the pepper mill 1 T basil 1/2 t oregaono 1 1/2 t. (1/2 T) sugar salt to taste 1 1/2 t. (1/2 T) |
*We buy a can of tomato paste when we need it. Then we freeze tomato paste in tablespoon sized lumps on a plate. After they're frozen we put them in a plastic bag and keep them in the freezer until we need more.
†After drafting this post I discovered 28 ounce cans of diced tomatoes, you can use one of those in stead of two of the little cans.
The Ingredients, not including the Tomato Paste The Capers are Soaking |
Step 2. Onions Sautéing |
Step 3. Adding Garlic |
Step 3. I added the tomato paste first to try to get it to melt a bit before adding the other ingredients. |
Step 3. The Capers Join the Pan |
Step 4, 5 and 6! |
Have you ever made a meal without a recipe before? How do you like the step by step photos?
No comments:
Post a Comment
Thank you so much for reading! I read all comments and I try to reply to all of them if I can! If you want me to email you a reply to your comment go to your Blogger profile, select show your email address and put in your email address.