| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Essnce12 |
1 |
servings |
INGREDIENTS
| 1 |
|
Italian Roma tomatoes; (1 to 2) |
| 1 |
|
Beef-steak tomatoes; (1 to 2) |
| 1 |
|
Yellow tomatoes; (1 to 2) |
INSTRUCTIONS
Bring a pot of water to a boil. With a paring knife, cut out the core of
the tomato. Turn the tomato over and cross slash the bottom of the tomato.
Immerse the tomato in boiling water for about 10 seconds, depending on the
ripeness, or until the skin starts to curl and blister. Remove the tomatoes
from the water and shock in an ice-water bath. Using a knife, peel the skin
off the tomatoes. To seed the tomato, gently squeeze the seeds out. For
concaise, using a French knife, cut the tomato in half, slice, and roughly
chop.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2392 broadcast 09-30-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-14-1996
Recipe by: Emeril Lagasse
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