Last night, I made
this roasted tomato sauce. It was good, but a little time consuming for after work, when mostly I just want to eat as quickly as possible.
I got some gorgeous locally grown tomatoes - plum tomatoes and the ones that are sold still on the vine, about 15 tomatoes in all. Here are six of them:
(
tomatoes! )
Comments 14
If you take the roasted tomatoes and whiz them up in a blender you still get the yummy fresh tomato taste, without all the skin annoyingness. I do that for yummy summer pasta quite often (only I use a handful of fresh basil leaves instead of the balsamic.)
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I only have an immersion blender, so I'm not sure that would work for me (at least, not without covering my kitchen tomatoes), but if I ever get a real blender, I will try it out.
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Or you could put the tomatoes through a mouli-legumes, and the skins will stay behind.
Ooh, I hadn't thought of that.
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I made a batch of fennel-turnip-carrot soup in my LeCreuset large dutch oven, and I was going to immersion-blend it right in that, although I decided I kind of liked it with chunks of vegetables so I didn't bother, but it *would* have worked.
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(The comment has been removed)
*nod nod*
She's underused, yeah, but in some ways I don't think the show actually works without her.
I agree! I think there needs to be more of her, but even what little we get adds something to the show that feels necessary.
It wasn't enough, but I would have been pretty annoyed if she hadn't seen through it.
*nod*
I also wanted her to be more on the ball and hopefully we'll get to see that in the future. I would like her to come back.
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