Sauce

7 Reviews

1. 
   Catherine

   Hi Kay, you can do it that way, for sure, it’ll be great.

   October 8, 2022 at 5:31 pm Reply
2. 
   Emma

   This is such a good way to use summer tomatoes and the taste is amazing!!! I had so many cherry tomatoes, so I did the shallots etc., and then halved the tomatoes and cooked them down and put in all in a food mill to get the seeds and peels out. My whole family loves this, especially as pizza sauce.

   October 8, 2022 at 5:31 pm Reply
   1. 
      Samantha

      After you roasted the tomatoes, did you use everything but the skins (including seeds), put it all into the pot, added all the ingredients in the recipe and cooked it all for 30 minutes? Using the grater sounded messy so roasting the tomatoes sounds much easier. Thanks for your response.

      October 8, 2022 at 5:31 pm Reply
3. 
   Jack

   I just put the tomatoes in a blender as is and cook the “smoothie”. I do my best to avoid any food waste, so want to use all bits of the tomatoes! I cooked the resulting sauce for about 1h 30 min on low, part of the time without the lid so it evaporated a bit (the “smoothie” volume will otherwise yield a lot more than 2 cups). This is a really nice recipe – currently making it for the second time.

   October 8, 2022 at 5:31 pm Reply
   1. 
      Jane

      The recipe was good however, if you are gluten free do not use GF flour. I don’t know that I would use flour at all next time. Instead just the panko and egg. Also, needs more flavor. If you can get the Italian flavor panko I would suggest that. I love my air fryer and the recipe is easy.

      October 8, 2022 at 5:31 pm Reply
4. 
   Emma

   Already made the similar sauce from your cookbook earlier today to go with eggplant mushroom meatless balls. Looking forward to it🍆🍄🍝

   October 8, 2022 at 5:31 pm Reply
   1. 
      Jane

      This recipe is perfect. I don’t have a “reall” air fryer, but I do have a convection toaster oven. 425F on bake/convection in a air fryer pan for about 16 minutes turned out eggplant perfectly crispy and not mushy. The breading with the almond flour made for a nice, light crunch. I did turn part of the slices into eggplant parmesan. The rest I will use in a sandwich. Thanks for the recipe!

      October 8, 2022 at 5:31 pm Reply