tag:blogger.com,1999:blog-6464253324658824659.post6615749256852104095..comments2024-03-20T05:58:45.288-04:00Comments on The Delicious Truth: How to Make Shrimp in Tomato Sauce with Feta, Parsley & Dill Chef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6464253324658824659.post-35033400454922913672012-10-18T15:40:28.593-04:002012-10-18T15:40:28.593-04:00Anonymous - Well said.
Paula - For a tomato sauce...Anonymous - Well said.<br /><br />Paula - For a tomato sauce: Sweat chopped onions until soft and translucent. If you want garlic, add garlic halfway through onion cooking time. When garlic is soft, add chopped fresh tomatoes or a can or jar of strained, diced, chopped or whole peeled tomatoes. Bring to a boil, return to a simmer and cook until desired consistency is achieved. (Whole peeled tomatoes will take longer than strained or diced.) Add salt and pepper. Add oregano, basil, and/or parsley if like and/or have.Chef Robhttps://www.blogger.com/profile/10372505654191018607noreply@blogger.comtag:blogger.com,1999:blog-6464253324658824659.post-41585761890031169582012-10-18T01:44:32.828-04:002012-10-18T01:44:32.828-04:00do you have an instructional on making your own di...do you have an instructional on making your own diced tomatoes or tomato sauce?Paula Honghttps://www.blogger.com/profile/18031208624907208172noreply@blogger.comtag:blogger.com,1999:blog-6464253324658824659.post-81749601630953131672012-10-17T11:35:05.846-04:002012-10-17T11:35:05.846-04:00Sometime, in the '50s maybe, our moms got brai...Sometime, in the '50s maybe, our moms got brainwashed by this idea that one couldn't cook without a recipe of exact measurement and times, etc. And that's what they passed along to us. How many times have I heard a friend say they ran (waste of time and gas) to the store for one missing ingredient. It looks like I cook somewhat the way you advocate: buy what's available and looking good, use what's on hand, be creative. I can never write anything down, however, so my innovations can't be passed along easily to those who want the "recipe".Anonymousnoreply@blogger.com