I know most members must be getting sick and tired of reading my posts about making Lesís sauce, but I tried something different in the sauce yesterday, and Lesís sauce did have somewhat of a different flavor profile. I used fennel seed this time, in addition to the salt, olive oil, fresh cut basil, garlic, and oregano in baking the tomatoes. I also just used Walmartís Crushed Tomatoes to add after the baked tomatoes and other ingredients were mixed. The flavor profile changed some when using the fennel seed, but not a lot. I think I like the fennel seed added and tasted some right after Lesís sauce was finished, but I will reserve my comments until I can taste some of the Lesís sauce when it is defrosted from the freezer.
On another note, I think I will only have enough tomatoes from my garden to make Lesís sauce one more time this year. I really donít like when fresh tomatoes from my garden are over, but hopefully Lesís sauces I made this year to freeze will last me over the winter.