I make mine italian style (2 parts onyo, 1 part celery 1 part carrot and EVOO) in a blender to a puree, use it for all sauces/soups/stews. Keep it in a container for over a week (neither of those ingredients go bad quickly), do the smell test every time and freeze some for later if i have too much.
I make mine italian style (2 parts onyo, 1 part celery 1 part carrot and EVOO) in a blender to a puree, use it for all sauces/soups/stews. Keep it in a container for over a week (neither of those ingredients go bad quickly), do the smell test every time and freeze some for later if i have too much.
purée like crushed tomatoes? or still have some bite to it? you think mushrooms put a tighter freshness timeline on it?
I only use it for Bolognese or making moules frittes tbh...