Tomatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: 2 Italian Roma tomatoes,
1: 2 beef steak tomatoes,
1: 2 yellow tomatoes,
Directions:
: Blanching and concaise:
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-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 By :ESSENCE OF EMERIL SHOW #EE2392
From: Rowaan Date: Fri, 11 Oct 1996 21:39:06
~0400
Source from luhu.jp
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-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 By :ESSENCE OF EMERIL SHOW #EE2392
From: Rowaan
~0400
Source from luhu.jp