Quote:
Originally Posted by GunnCat
Thanks guys. Jim, get a can of San Marzano DOP. Scalfani makes the sweetest ones I have tried recently. Drain the tomatoes then squeeze out the excess liquid. I use a fine colander for this and tap the sides gently. Then just chop the tomatoes very fine. Mix them with 1/3 of a cup or more (or less suiting your taste) of good olive oil. That's my recipe. It's pretty simple. You can add some salt if you like also (or garlic, or oregano) but I tend to add those on top with some grated romano. Yum!
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That's my problem GunnCat. I always tried to get too fancy.