I used this recipe, and started with 12 pounds of tomatoes from the Divis farmer's market. Here they are, all ready to be blanched and peeled.
Post-peeling, I squeezed their little guts out. On the left is the tomato flesh; on the right are the skins and guts.
The flesh got added to a mirepoix and cooked down. I had some ciabatta set aside just for the purpose of dipping and sampling, and I'll tell you what, this was some tasty sauce.
Today I need to get an immersion blender to smooth the whole pot out, then I'll freeze for later. Then I will be done, and will have gained both A Sense of Accomplishment and Several Months' Worth of Lazy Dinners.
5 comments:
Oh, I am so glad you tried that recipe out and that it was good! Because now I will definitely make it. Also, I can't believe you blanched 12 lbs of tomatoes. That is some serious dedication, lady.
what in the hell is a mirepoix?
http://en.wikipedia.org/wiki/Mirepoix_(cuisine)
Lookin' gooooood. Please post a picture of the immersion blender. I wouldn't know one if it immersion blended my face.
Lurker no more!
Tim, welcome! I hope that your face doesn't get immersion blended - it's a thing with sharp blades that you stick right into things (soups, sauces etc) for insta-blending. Here's the one I got: http://www.google.com/products/catalog?rlz=1C1GGLS_enUS345US345&q=cuisinart+immersion+blender&um=1&ie=UTF-8&cid=725161751414011573&ei=Y6qXTOvFM4mqsAPn7unkCQ&sa=X&oi=product_catalog_result&ct=image&resnum=3&ved=0CDkQ8gIwAg#
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