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Michelle Tarby ha publicado una actualización
Tengo un amigo que tiene una granja familiar y todos los veranos me aseguro de comprar una cesta enorme de tomates San Marzano. Es un proceso que dura todo el día hasta que se cortan en dados y la salsa se cuece a fuego lento a la perfección, ¡pero MERECE LA PENA! Además, la albahaca fresca viene de mi jardín. #TomatoChallenge
I have a friend who has a family farm and every summer I make sure to buy a huge basket of San Marzano tomatoes. It’s a day long process to get them diced and the sauce simmered to perfection but it’s SO WORTH IT! Plus the fresh basil comes from my garden. #TomatoChallenge
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Rachel DOUX, Sol Damiani y8 más8 Comentarios-
Se ve muy bien!
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Level:
Scoolinary Team
What a luxury to work with freshly harvested San Marzano tomatoes! Your sauce has such a rich color and an incredible texture. Slow cooking must really enhance its natural sweetness and deepen the flavor. Do you have any special tricks to bring out the tomato’s taste even more? And the fresh basil from your garden must add an amazing aroma. Do you add it at the end, or do you let it infuse from the beginning?
Thanks for joining the challenge! 🙌🏻
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Level:
Stagier
this is wonderful
🍅 I have to wait for the season to harvest San Marzano and make tomato sauce… however, I still have some jars made last summer. 😍
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@Orsolya Csernák my jars never make it that long! 🤣
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Level:
Executive Chef
Maravilloso resultado
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Level:
Scoolinary Team
Congrats on joining the #TomatoChallenge! 🍅✨ Those colors are absolutely stunning—San Marzano tomatoes and fresh basil? Chef’s kiss! 👨🍳 The dedication to that full-day process really shows your respect for the ingredients and craft. I’m curious—when you simmer the sauce, do you go for a classic slow reduction, or do you use any secret technique to deepen the flavor? Love seeing that farm-to-table connection in action. Keep those amazing creations coming! 🌿🔥
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@Sol Damiani it’s a classic slow reduction. And I wouldn’t change a thing! ☺️
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