Recipe Corner: From Daisy to Daisies
Pomodoro
A short story that began with working at the Marietta Middle School
Children's Garden.
It was out first monthly visit after the summer break.
The sky was generous with rainfall bringing forth bountiful harvest of
Sweet potatoes, Sweet and Thai basil and summer flowers buzzing with bees.
The basil was pulled to make way for the new planting of the bed with lettuce.
These plants towered 3 feet tall and 3 feet wide.
We divided the bounty between 2 of the Daisies.
One of us decided to replant and harvest later.
The other decided to make some Pomodoro Sauce packages for our first
Monday meeting of 2022/2023.
Here is the recipe for Daises that would like to try making at home.
Ingredients:
Fresh Basil
DOP whole tomatoes
extra Virgin Olive Oil
1/2 squeeze of Lemon
1 Large Garlic Clove
Sea Salt to Taste
*Top with grated Pecorino Ramona
cheese if desired.
Directions:
If using fresh Romas blanc to skin and cool, 6 medium.
Whether 16oz canned or fresh break up by hand.
Thinly slice 1 large or 2 medium cloves of garlic, the thinner the better.
Easiest with scissors, cut about 10 large leaves of fresh basil very thin.
In saucepan combine tomatoes, 2 tlbs olive oil, 1/2 squeezed fresh lemon, garlic,
fresh cut basil, sea salt to taste.
Make angel hair pasta for 4 in another pot while heating sauce.
When ardenti stir in drained pasta in to sauce, cook together about a minute.
Portion into pasta bowls, garnish with whole basil leaf.
Add cheese if desired.
This sauce is a great base for meats and seafood.
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