Besides garlic cloves, I throw in basil and oregano. fennel is good also but watch that one, just a little is good. some red pepper if you want a little kick works also. I never saute my garlic first, but though it in later, keeps it sweeter.Me too. There are classic combinations for some foods. What herbs goes best with tomato?
Do they become "tangy" like sundried tomato flavor?I cut up my tomatoes, put on large sheet pan and roast in a hot oven with olive oil, fresh basil, oregano, garlic cloves, salt and sometimes crushed red pepper flakes. Roast till soft and most liquid cooked down and then puree. That's how I preserved all my tomatoes last year.
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