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Any time we use fresh stuff for a sauce,we end up throwing maters, onion, peppers, capers, olives (black and green), artichoke hearts, maybe some asparagus tips on a baking sheet w/ olive oil, salt, pepper, and garlic. Toss in the oven and roast for a while, and either serve right up like that or add to a pan with a little bit of canned tomato sauce and hit it for a few seconds with a hand blender/boat motor. Liquify the roasted stuff a little but leave most of it chunky.
Brother's mother who died last year Dad brought her home from Italy in WW2. When the gardens are going and the tomatoes are prime, just dice 'em and chop some garlic and add a tablespoon or so of olive oil, mix it all up and then mix into angel hair pasta. So simple and yet so good.
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