Foodie
1764
Fri Mar 02, 2007 1:32 pm
38 degrees 25' 25' N 85 degrees 36' 2' W
Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
Deb Hall wrote: 6+ lb cans
AmyBK wrote: I used 2 cans of Ninas
Deb Hall wrote: your crockpot must be huge
Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
AmyBK wrote:Becky - not sure how it would do with salsa. But if you have a recipe that needs to cook and reduce down some of the liquid to concentrate the flavors, I'd give it a whirl. Your pictures of your dinner in the "What's Cooking" thread have had my stomach growling all day!
Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
Brad Keeton wrote:How freakin big is your crockpot? Sounds like a nice technique though.
AmyBK wrote:I used 2 cans of Ninas which has my crockpot filled to the brim. I put in 3 TBS of olive oil in the bottom of the crock and cranked it to high, threw in the onions and garlic. Probably an entire head of garlic and 1 large yellow onion, roughly chopped. I like garlic a lot so feel free to moderate. I used 2 TBS each of oregano, thyme and 1 Tsp salt, lots of cracked pepper, handful of dried red pepper flakes, healthy pinch of sugar and probably 3 TBS of balsamic vinegar.
I add the tomatoes whole straight from the can, with all the sauce. They will break down quite a bit during cooking and when it cools off, a quick whoosh of the immersion blender makes a great texture.
I gave everything a stir, left the lid off, starting it at 6pm last night. I stirred it once or twice before I went to bed and then let it go until 7am this morning. The top looks a little dried but a quick stir and it incorporated nicely. The house smelled terrific!
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