| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauce-sc |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Ripe plum tomatoes |
| 12 |
|
Inch cheesecloth |
|
|
Sea salt to taste |
INSTRUCTIONS
Core the tomatoes and chop them coarsely. Put them in a food
processor, as many as will fit at a time. Mince them to a pulp(seeds,
skins and all). Place tomato pulp in a large stockpot and bring to a
rapid boil. Let boil for five minutes. Wet the cheesecloth and wring
it dry. Spread it out and over the inside of a large fine mesh
strainer. Pour the tomato pulp and its' liquid in the cheesecloth
strainer and let it drip. After about 30 minutes, pour all the liquid
in a small pot. Discards the solids or use them elsewhere. Reduce the
liquid until the flavor has intensified satisfactorily, about one
third to one half its' volume. Salt to taste. Oversalting will result
in too acidic a broth. Yield: 1 quart (Courtesy of Chef Wayne Nish,
March Restaurant, NYC) Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights Reserve Busted by Gail Shermeyer <4paws@netrax.net> on May 24,
1997 Recipe by: TVFN:RECIPE FOR HEALTH SHOW #RHD87 Posted to MC-Recipe
Digest V1 #638 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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