Friday, August 21, 2015

Tomayto Tomahto (Du Plenti!)

Jim Testa of just sent me the following query:

"Do you ever make tomato sauce from fresh tomatoes? I got a bushel for $3 of bruised tomatoes from a farmers market.
It's simmering now but I'm not sure if I should leave it chunky and rustic or give it a whir with the immersion blender and smooth it out."

Lotsa interesting questions in this.
Folks would recommend that you peel and seed tomatoes before making them into sauce. And while that's valid
1) seeds have important nutrients
2) usually I do this with cherry tomatoes and peeling is impractical - so I don't and I've never had bad results.

As per smoothing out or leaving chunky - literally tomayto, tomahto. Why not split the load between two pots and smooth out one. Or just wait till your done - scoop half into one container and smooth out what's left.

If you've got tomatoes left you can always make a putaneso which is, um like hot salsa. You just chop up the ingredients, throw 'em into a hot pan with a little olive oil and cook a couple minutes and voila! reputedly prostitutes would greet a customer, set a pan cooking and when "business" was done, so was the sauce!

here's an article on the possible health benefits of eating tomoatoes -- tho no mention of which part of tomato provides which benefit:

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