Layering flavors, concerto!

Imagining a recipe for tomato sauce, I thought…Why not, in concert:

Roast the tomatoes in the oven (Roma, if you please);

Roast garlic bulbs simultaneously but separately in the same oven;

Use a cream whipper to infuse drizzling oil with fresh rosemary and basil leaves;

Caramelize onions and shallots (yes, both) to their utmost sweetness and then puree/food process them for smoothness;

Finally, when the fragrances blend together, join the elements with a stick blender!

Thoughts?

Published by Uncle Bert

http://www.bakespace.com/cookbooks/detail/Uncle-Bert%27s-Game-Food%21/3091/

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