member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to mhudgins@q.com      

Recipe Categories:

    Tomato Techniques:


    Source of Recipe


    Marla

    List of Ingredients




    Tomato Techniques:

    Recipe




    To peel: Fill a saucepan with enough water to cover tomatoes; bring
    to a boil. Immerse tomatoes about 30 seconds; drain and
    cool. Remove stem ends and slip off skins.

    To seed: Cut tomatoes in half crosswise. Gently squeeze each half,
    using your fingers to remove seeds. To reserve the juice for
    use in dressings, sauces or soups, seed the tomato into a
    strainer held over a bowl.

    Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato.
    Using a spoon, scoop out the pulp.

    Roast: Preheat oven to 450° F. Halve tomatoes crosswise. Place
    halves, cut side down, on a shallow baking pan; brush with
    oil. Roast until lightly browned, about 20 minutes; cool.
    Remove skins and stem ends.

    Slow-Cook: Preheat oven to 300F. Remove stem ends; slice tomatoes.
    Place slices on a shallow baking pan; brush with oil.
    Cook until tomatoes soften and shrink, about 45 minutes.

    Tomato Equivalents:
    1 small tomato = 3 to 4 ounces
    1 medium tomato = 5 to 6 ounces
    1 large tomato = 7 or more ounces
    1 pound of tomatoes = 2 1/2 cups chopped or 1 1/2 cups pulp

    source is VJJE

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â