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Tomato Techniques
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Recipe Information
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| Name: |
Tomato Techniques |
| Submitter: |
ladygorb |
| Category: |
Cooking tips |
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| Submitted: |
30 Oct 2005 |
| Updated: |
-- |
| Views: |
299 |
| Rating: |
This recipe is unrated. |
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Description:
Tips on preparing tomatoes for cooking recipes |
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Recipe Ingredients
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- 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
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Recipe Instructions
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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 300° F. Remove stem ends; slice tomatoes. Place slices on a shallow baking pan; brush with oil. Cook until tomatoes soften and shrink, about 45 minutes.
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