| 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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