In the evening, put between 1/2 to 1 ounce of dried herbs in a quart - size Mason jar or French press, boil water, pour over the herbs, and cove
In the evening, put between 1/2 to 1 ounce of dried herbs
in a quart - size Mason jar or French press, boil water, pour over the herbs, and cove
in a
quart - size Mason
jar or French press, boil water,
pour over the herbs, and cover.
Toss
in whatever else you have (carrots, purple potatoes, cauliflower, cabbage, peppers, green beans), sauté a little longer, then
pour in a
quart or two of chicken broth (preferably homemade) and fresh or frozen tomatoes (I prefer frozen whole tomatoes as the skins peel right off with a little rub under warm water) and maybe a
jar of tomato paste to intensify tomato flavor.