This text is in Chinese and talks about a recipe for tomato sauce from Martha Stewart Living magazine. The recipe calls for 1 1/2 pounds of medium yellow, orange, or red tomatoes, 2 tablespoons of extra-virgin olive oil, 3/4 teaspoon of roasted cumin seeds, 1/4 teaspoon of red pepper flakes, 1 teaspoon of coarse salt, and 3 cloves of garlic. The tomatoes are blanched, peeled, and seeded before being processed in a food processor with the other ingredients. The sauce should be refrigerated for at least 8 hours before serving.
27.04.2023 @ 08:56
This text is in Chinese and talks about a recipe for tomato sauce from Martha Stewart Living magazine. The recipe calls for 1 1/2 pounds of medium yellow, orange, or red tomatoes, 2 tablespoons of extra-virgin olive oil, 3/4 teaspoon of roasted cumin seeds, 1/4 teaspoon of red pepper flakes, 1 teaspoon of coarse salt, and 3 cloves of garlic. The tomatoes are blanched, peeled, and seeded before being processed in a food processor with the other ingredients. The sauce should be refrigerated for at least 8 hours before serving.