Marinara/Red sauce/Tomato Sauce/Gravy Help?
I had to add mine which I make with former executive of Barillo pasta. I use 5 or 6 pounds of my great garden or farmers market tomatoes, cut in half, mixed with cloves of garlic, tossed with olive oil and roasted in oven. After roasting I throw in Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude