Yet another Les's sauce, this time with added fennel seed 9/22/2011

I tried something different in making Les's sauce yesterday, and Les’s sauce did have somewhat of a different flavor profile.  I used fennel seed this time, in addition to the salt, olive oil, fresh cut basil, garlic, and oregano in baking the tomatoes.  I also just used Walmart’s Crushed Tomatoes to add after the baked tomatoes and other ingredients were mixed.  The flavor profile changed some when using the fennel seed, but not a lot.  I think I like the fennel seed added and tasted some right after Les’s sauce was finished, but I will reserve my comments until I can taste some of the Les’s sauce when it is defrosted from the freezer.

On another note, I think I will only have enough tomatoes from my garden to make Les’s sauce one more time this year.  I really don’t like when fresh tomatoes from my garden are over, but hopefully Les’s sauces I made this year to freeze will last me over the winter.

Norma