Dana L. Brown has added a photo to the pool:
Buy 20 lbs of dry-farmed early girl tomatoes*, or most flavourful in-season, ripe tomato w/ high acidity and sweetness.
Pick stems and cut into quarters.
Cook in a large pot on med-high heat for 30 minutes, stirring often.
Pass through Foley Food Mill into a large mixing bowl. Try to salvage everything you can and compost the skins.
Cook this pulp mixture down into an "essence" - the amount to which you reduce it down is a matter of preference, remember it will become more potent the more you concentrate it.
Just before funneling into jars for preservation add a heap of kosher salt and some whole basil and oregano leaves.
*I buy mine from Tomatero Organic Farm, out of Watsonville. They have a strong presence at Farmers' Markets throughout the Bay Area.
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