I have a good problem…my tomatoes are producing more than I can eat. I’ve given tomatoes to a neighbor and a good friend more than once this summer. Today it became obvious that I needed to use some of my tomatoes in a recipe (instead of popping them like candy). Tomato sauce was my first thought, but I wasn’t sure if cherry and sweet 100 tomatoes were ever used for tomato sauce.
In came an internet search moment. I found a few options, but settled on Sautéed Cherry Tomato Sauce. But I wouldn’t be Me if I actually followed the recipe. I made so many modifications I probably can’t even consider it the same recipe.
- I didn’t have a medium onion, so I used about 1/3 or a sweet onion and about 6-8 green onions. I also pureed the onions rather than rough chopping.
- By accident I pureed the tomatoes more than the recipe said to…I was using a new food processor.
- While sautéing the tomato sauce, I added dried oregano (also from my garden), dried basil, dried minced onion, salt, and pepper.
- I sautéed the sauce much longer than 15-20 minutes.
- I added about a teaspoon of corn starch because I wanted it thinker.
So, how did it turn out…AMAZING!!!…even if I have to say so myself.
I would never make a great baker because I hear with baking you have to follow recipes closely. I don’t think I have the ability to closely follow a recipe and luckily most of my experiments work out quite nice.
Am I one of only a few that rarely follows recipes exactly? Or, are there others who think of a recipe as a general guideline?