|With dill and Wisconsin goat cheddar, grilled sprouted whole grain tortillas.|
- 1 28 ounce can of stewed tomatoes.
- 1 small yellow onion, halved across the equator, quartered across the radial and separated into leaves.
- 4-5 cloves of garlic.
- Salt and pepper to taste.
- 14 ounces of water.
- Extra-virgin olive oil.
- Optional - hand full of herbs (...du Provence, dry dill, chili flakes, whatever you like).
Add stewed tomatoes, which you have crushed with your own impeccably clean hands, and water.
Season and simmer, covered for 20 minutes.
Can be reduced for pasta sauces, great for braising fish or poaching eggs.
I like to garnish mine with grated cheese and a touch of raw olive oil.