"Vilco" > wrote in message
. ..
> Paul M. Cook wrote:
>
>> I never use a formal recipe
>
> Same here
>
>> I saute a lot of chopped garlic in olive oil and then add my peeled,
>> seeded and crushed or diced plum tomatoes, then cook it down with
>> some herbs like basil and thyme and sometimes parsely. Finish with
>> salt to taste. It's meant to be a quick and very fresh sauce. Goes
>> incredibly well with fish.
>
> Or garlic or onion, but sometimes I use both together.
> Basil and arsley: adding them near the end is the usual way to use them,
> but
> sometimes I add parsley at the start of the recipe to abtain a very
> different taste, and smell too.
> Thinking of it, I usually add parsley soon when I am making a hot sauce
> with
> much garlic.


Parsley is a very underestimated and powerful herb.

IMHO you can not make decent Chicken soup, broth without it

Dimitri