Ball Blue Book requires.
Forgive me for being vague with the recipe, but I cook by feel, not by measuring cup.
- 1 quart tomasqua or tomatoes
- garlic - lots
- thyme - not much
Yep, these are picked fresh right off our property in the summer, the day after a rain. I saute them slowly in tons of butter and freeze them.
Use your favorite recipe. My favorite came from my friend Janiel, and uses pistachios instead of pine nuts. We make loads and loads of this all summer long and freeze it. It's an excuse to sit down and shell the nuts and listen to the birds and drink cold lemonade. Plus, fresh basil is one of those things that makes life worth getting up in the morning for.
Here is what Eric cooked last week with what he found in the cupboard and freezer.
Chicken with tomasqua, chantrelles and pesto [photo above]
- Tomasqua sauce
- Sliced cheese: mozzarella or colby jack or whatever.