We’re skipping the three pages of backstory about the history of these specific tomatoes and our journey together. Here’s the goods:
1/4 cup butter
1/4 tsp rosemary
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp crushed red pepper
Cook on med-low heat until butter is melted
6oz. can tomato paste
1 tbsp brown sugar
Stir / cook 3-5 min until burgundy
28oz. can crushed tomatoes
3 cups vegetable broth
2 tbsp sugar
2 oz heavy whipping cream
whisk/stir until bubbles start
serve with gratitude
…and grilled cheese



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