Tomato Salsa Recipe

Tomato Sauce/Salsa

Per person:

Finely dice brown onion – about half to 1 onion per person.
Finely dice garlic – as much as you can stand, probably about 2 cloves per onion

Heat olive oil in a frypan – about a tablespoon per onion
Fry the onion on medium heat until translucent

Turn heat to low

Add the garlic
Add some dried Italian herbs – about 1 tea spoon per onion
Add a couple of dashes of balsamic vinegar

Stir until evenly combined and everything is coated in oil and vinegar

Add tins of diced tomatoes. I use the cheapest from the supermarket. About 1 tin per onion. Plus a little bit of water from rinsing out the tins.

Stir

Put on medium heat until it’s bubbling then turn down to a bit above lowest setting

Stir occasionally

It’s done when it still just slightly too watery, because it thickens a little bit/cooks a bit more as it’s cooling.

Things that I add sometimes:
Bacon, green beans, mushrooms, corn, zucchini, peas, carrot, capsicum, olives, capers, anchovies, broccoli

NikonD70 with Copy Stand

1. A copy stand makes photographing peices of paper massively straightforward. One can ensure that the paper is square to the lens.

2. I cannot work out the proper white balance settings. They don’t seem to correspond to the literal lighting arrangements. Auto white balance produced usable and mostly good colour images.

3. Focussing on a surface that looks kind of random seems to make it difficult for the focussing algorithm of the auto focus.

Q: How extensively can one edit a photo file before the aesthetic processing has produced a new work rather than a more accurate photograph of the physical work?