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LIGHT TOMATO SAUCE
Romano Tomatoes 4 Fresh Basil 4 leaves Olive oil Garlic grated 1/2 Salt and pepper Sugar 1tbsp (Picture shows more tomatoes to make more sauce) Panko 1 cup Thyme 4 twigs Flour of your choice Salt and pepper Mayo substitute (I use Original Mindful Mayo from Earth Balance) 3 tbsp Canola oil to lightly fry 5 tbsp *No peanuts, tree nuts, milk, eggs, soy, wheat |
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Sauce
1. Peel the tomatoes, discard the seeds, and cut them into dice.
2. Mince the basil.
3. Grate the garlic into a mixing bowl.
4. Add olive oil about 1 tbsp over garlic.
5. Add diced tomatoes. Sprinkle salt and pepper. Mix well.
6. Add olive oil generously, enough to draw 3 circles over the bowl.
7. Mix very well. Let it emulsify.
8. Cook in low-medium heat. Add sugar. Add salt and pepper if you like.
Salmon
1. Mix panko and thyme.
2. Sprinkle salt and pepper over salmon. Sprinkle flour of your choice to cover the salmon front and back.
3. Cover the salmon with mayo substitute evenly. Excess should be removed.
4. Dip the salmon to the panko mix.
5. Saute fry with canola oil.
This is a wonderful sauce on grilled chicken and any kind of fish.
1. Peel the tomatoes, discard the seeds, and cut them into dice.
2. Mince the basil.
3. Grate the garlic into a mixing bowl.
4. Add olive oil about 1 tbsp over garlic.
5. Add diced tomatoes. Sprinkle salt and pepper. Mix well.
6. Add olive oil generously, enough to draw 3 circles over the bowl.
7. Mix very well. Let it emulsify.
8. Cook in low-medium heat. Add sugar. Add salt and pepper if you like.
Salmon
1. Mix panko and thyme.
2. Sprinkle salt and pepper over salmon. Sprinkle flour of your choice to cover the salmon front and back.
3. Cover the salmon with mayo substitute evenly. Excess should be removed.
4. Dip the salmon to the panko mix.
5. Saute fry with canola oil.
This is a wonderful sauce on grilled chicken and any kind of fish.
