| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Ripe red tomatoes |
|
|
Kosher salt to taste |
INSTRUCTIONS
Peel a tomato by placing it on the tines of a long fork and holding it over
a gas flame. Rotating the fork constantly so that the flesh doesn't cook,
sear the skin. You will need about 5 to 15 seconds, depending on the
tomato's size. Repeat until all of the tomatoes have been seared. Set the
tomatoes aside to cool. When they are cool enough to handle, remove their
skins. Cut them in half horizontally (through the equator), cut out the
gore, and gently squeeze out the seeds and gel. Chop them fine, and put
them in a strainer lined with cheesecloth. Let them drain for at least 20
minutes; reserve the liquid for another use. Transfer the tomatoes to a
nonreactive bowl, and season with salt. Use immediately, or store, covered,
in the refrigerator for up to 3 days.
Yield: About 3 1/2 cups
Notes: Recipe courtesy of Michele Jordan, California Home Cooking
Recipe by: Cooking Live Show #CL9069
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
A Message from our Provider:
“Either Jesus pays or you do”