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I have tasted a Puttanesca spaghetti at a restaurant that has become my favorite. The sauce has a very strong garlic flavor in it. I have prepared different dishes with "AMORE" garlic paste, and like it a lot, I consider that it imparts a different garlic flavor to foods than minced garlic, and both complement each other very well. But returning to that puttanesca sauce, this time I purchased one litter of the product, which was given to me still hot. When I opened the container, I could find one chunck of tomato that tasted very strongly to garlic. I'm sure it's some kind of garlic marinating that is done to the tomatoes, perhaps for several days before preparing the sauce. It was the tomatoes that had the strong garlic flavor which I'm looking for, and not the rest of the liquids in the sauce. Perhaps someone can help us as to how to marinate the tomatoes. Javier
Toggle Commented Jan 14, 2007 on Deconstructing Garlic at Skillet Doux