5 Minute Blistered Summer Tomato Sauce
Makes 1 cup, enough for 4 first-course servings
I took my inspiration for this walnut sauce from the Renaissance, when nuts were used in sauces for meats and fowl. The nuts were pulverized in a mortar and pestle until reduced to a fine-bread-crumb texture, then combined with spices and broth to be transformed into sauce. There are many variations on walnut sauce; in this one I use some of the classic elements found in the Tuscan kitchen: good olive oil, fresh sage leaves, and garlic.
This recipe was featured on Season 25 - Episode 2523.
Thank you for today’s show. Since becoming vegan within a year I have all but given up on cooking the shows I used to love. I can hardly wait to prepare the pasta recipe & the brocolli salad <3