AMOGLIO SAUCE
4-5 fresh, medium sized tomatoes
2 Tbsp. chopped fresh basil
4 or 5 leaves of lemon verbena (if you can find it)
1 tsp chopped fresh garlic
2 or 3 buds marjoram
about 1 Tbsp fresh fennel seeds (These are green and soft, and I grow my own.)
olive oil
balsamic vinegar (I prefer Colavita)
course ground black pepper
crumbled feta cheese
Italian bread (for serving)
Starting with tomatoes, you may remove skins by placing them in boiling water for a minute or two. Chop them to 1/4 to 1/2 inch dice pieces. Drain off some of the liquid. Add basil, lemon verbena, fresh garlic, marjoram, and fresh fennel seeds. (You may decide to use more herbs if you like highly seasoned food.)
Mix this all together. Add a little olive oil, and balsamic vinegar (I prefer Colavita), and course ground pepper. When it's all mixed, I like a little crumbled feta cheese on top.
Served with Italian bread, this is fantastic!
NOTES:
I'd suggest you try to find a lemon verbena plant. It's like a bush and will come back every year if you protect it with leaves in the fall. So will Fennel. I don't use the bulbs, I use the flowers which turn to seeds. They freeze well, and last all winter. The marjoram will winter inside your house if you put it in a pot to begin with. Rosemary is hardy and comes back the same way if you bring it inside. I gave up flowers along time ago, and just have a herb garden. Basil has to be planted every year, but it's hardy and produces well if you trim back the "flowers."
Silvia Fiondo
4-5 fresh, medium sized tomatoes
2 Tbsp. chopped fresh basil
4 or 5 leaves of lemon verbena (if you can find it)
1 tsp chopped fresh garlic
2 or 3 buds marjoram
about 1 Tbsp fresh fennel seeds (These are green and soft, and I grow my own.)
olive oil
balsamic vinegar (I prefer Colavita)
course ground black pepper
crumbled feta cheese
Italian bread (for serving)
Starting with tomatoes, you may remove skins by placing them in boiling water for a minute or two. Chop them to 1/4 to 1/2 inch dice pieces. Drain off some of the liquid. Add basil, lemon verbena, fresh garlic, marjoram, and fresh fennel seeds. (You may decide to use more herbs if you like highly seasoned food.)
Mix this all together. Add a little olive oil, and balsamic vinegar (I prefer Colavita), and course ground pepper. When it's all mixed, I like a little crumbled feta cheese on top.
Served with Italian bread, this is fantastic!
NOTES:
I'd suggest you try to find a lemon verbena plant. It's like a bush and will come back every year if you protect it with leaves in the fall. So will Fennel. I don't use the bulbs, I use the flowers which turn to seeds. They freeze well, and last all winter. The marjoram will winter inside your house if you put it in a pot to begin with. Rosemary is hardy and comes back the same way if you bring it inside. I gave up flowers along time ago, and just have a herb garden. Basil has to be planted every year, but it's hardy and produces well if you trim back the "flowers."
Silvia Fiondo
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