Growing up, I used to always wonder at how the great cooks in my family would never use a recipe. It was always “a little bit of this, and a little bit of that.” Pinning down a recipe with exact measurements was pretty difficult.
Now I realize that sometimes, it just does not matter. It hardly makes a difference whether you use three quarters or a half teaspoon of cumin seeds. Using 3 cloves of garlic instead of 2, no big deal. A handful of fresh herbs- not a quarter cup or 2 tablespoons. Don’t worry. It’s all good. Just be careful with the salt and chiles!
Like with Indian food, Italian food is a great cuisine to cook without detailed recipes. You can’t go wrong especially when the recipes include olive oil, garlic, and fresh herbs.
Today’s dish is one I usually cook without a recipe because the ingredients are conducive to that. I just made sure to follow these guidelines-
- Not too liquidy, as I wanted this to be served over grilled bread
- A strong presence of fresh basil
- Slightly spicy
I had farmer’s market tomatoes, basil and garlic. I wanted to use them right away, not giving them time to lose their enhanced flavor through refrigeration. I picked up some fresh bread and made this for a satisfying vegan dinner.