|
|
Article: Food: EATING IN THE PERFECT TOMATO SAUCE; Each week we bring you a cut-out-and-keep recipe from top chef KEVIN ASHTON from Chez Jules in Birmingham, who has cooked for American presidents and Hollywood movie stars.(Features)
- Article from:
- Sunday Mercury (Birmingham, England)
- Article date:
- September 28, 2003
CopyrightCOPYRIGHT 2003 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: KEVIN ASHTON
THE BASICS To make the perfect tomato sauce, use good quality fresh and tinned tomatoes such as Napolina.
Don't chop the garlic because it burns very quickly and can become bitter. Just add the garlic cloves so that you can take them out ...
Related newspaper, magazine, and journal articles:
|
|
Article: Tomato sauce can be paired with about anything to ...
Knight Ridder/Tribune News Service;
September 18, 2000 ;
700+ words
... ... in 2 tablespoons olive oil 5 minutes. Strain ... dried thyme and tomato sauce. Simmer 10 minutes ... minutes, then add tomato sauce and simmer 10 minutes ... in 2 tablespoons olive oil until almost cooked through. Add tomato sauce and 1 teaspoon ...
|
|