Recipes as Guidelines

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.

Modifications

  • 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?

My Last Batch of Tomatoes

My Tomatoes

The Finished Tomato Sauce

My Finished Tomato Sauce

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