I had just finished making a batch of one of my favorite pasta sauces, (recipe to follow) and I was doing the dishes and pots. (This house work is RUINING! my nails.) I noticed some olive oil floating in the dish water in a plastic tub that I had used to hold the sauce, and found the image fascinating. I turned the light over the sink on, and got my camera. It took several angles to get the image I wanted, but it was worth it!
Cherry tomato sauce.
Two pounds cherry tomatoes.
Cut in half.
Add to one half cup olive oil.
Add one table spoon minced garlic.
Put in long flat cookie tray with sides, (jelly roll pan) that has been covered with foil.
Cook thirty to forty minutes until caramelized.
Put in fridge for at least twenty four hours.
Put over bowtie pasta.
Sprinkle with Romano cheese.
Serve with wine or beer.
Tags: Close-up and macro
Olive Oil with out Popeye
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