Quote:
Originally Posted by Fire Me Boy!
That woman can cook. That said, I'd do a couple things differently. If you use a less acidic canned tomato, you don't need the sugar (or less of it anyway). Also, that cooking aisle cooking sherry is total crap. Use a dry sherry, it's far superior and no less cost effective (750ml of Taylors is like $8).
I liked the Serious Eats recipe because it relies on emulsifying the olive oil to provide the creaminess without actually using cream.
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Do you have one of those hellacious blenders or are you able to do it with a standard kitchen blender?
I ain't spending $400 on an appliance that gets used maybe once a month.