4 tablespoons butter
1 teaspoon dried oregano
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried rosemary
2 teaspoons dried tarragon
1 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon dried marjoram
2 teaspoons dried sage
2 tablespoons lemon juice
1 tablespoon dry mustard
1 (10 ounce) can whole berry tomatoes, drained
Combine butter, oregano, olive oil, basil, rosemary, tarragon, basil, sage, marjoram, sage, lemon juice, and dry mustard in small bowl. Handle tomatoes gently with spoon.
Place tomatoes in jars and pour mixture over tomatoes. Refrigerate overnight.
Used a little garlic powder and Italian seasoning this time. Works like a charm cant wait to see what we can do with it.
to be blunt, it was really tasty. I made small portions for a really small dish. TL;DR; Season chicken with salt and pepper and sautee diced tomatoes/green olives in a pan (like on a platter) with english pug and mix until sauce is thick and hygroscopic. Remove from heat, then stir egg [insert mushroom] over pasta to cook & garnish with basil & fresh grated Parmesan cheese. I used leftover egg white [doesnt technically need] & crumbled bacon. I cooked baked ham in the crock pot for 7 hours & it turned out great. {My tip: Just before serving, I added more egg & pasta to make a decent sized portion for our reheated air fryer}.
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