Sunday, September 9, 2012

#429: Making tomato sauce or soup

First, slice the tops off all the romas.
This works best at a meeting or while watching tv.
A five gallon bucket takes a half hour.
Drop a dozen at a time into almost boiling water for 
one minute. See the cracked skin?
That's how you know they're ready to squoosh.

Squoosh into bowl. Just like milking a cow.
What? You don't know how to milk a cow?
I don't either, I think it's just like squooshing out tomatoes.

Now crush the tomatoes with your hands.
This is best done by a four-year-old kid,
borrow one if you have to.

Drain, the drained liquid makes a great base for veggie juice.
The drained tomatoes can be frozen or...

If you're going all the way to soup, 
run through a food mill.
Add caramelized onions and blend in Vitamix.

 A heart of pecorino romano and it's ready.
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