Marinara

Johnny West

Well-known member
What I do... cooked 25 to mats from the garden, CSA, and a few left over from canning; scalded, peeled, and chopped into a sauce pan and boiled the snot out of them - added big handful of dried basil, dried petersile and a half can of tomato paste I had on hand. In another big sauce pan sautéed a large yellow onion, two teaspoon chopped garlic, and a cup of pinot noir simmered till reasonably thick. Towards the end added a whole box of sliced crimini mushrooms. There was enough leftover for three more meals.Normally I don't use that many tomatoes but wanted to use them up.

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QSis

Grill Master
Staff member
Gold Site Supporter
Just saw this, Johnny and it looks wonderful!

What is petersile?

What do you do with your meatballs?

Lee
 

Johnny West

Well-known member
Petersile is parsley.

I refer to bake meatballs - basic recipe of chopped garlic, burger, eggs, Italian bread crumbs and parmesan. Sometimes I add raisins or dried currents.

I was going to do this last night but lunch was too big and didn't feel like it.
 
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