I made tomato sauce today. This was my first time ever blanching and peeling tomatoes. It might be an okay task…
Per usual, I started with a recipe, but more for steps and times the measurements. Two cloves of garlic? No, one whole head. I also added more carrots than listed, mostly since we’re growing our own, and they’re gorgeous!
fresh basil and oregano
After cooking down, I took an immersion blender to the veggie chunks. Delicious!
I was put onto something WAY better than blanching and peeling, an Italian tomato press by Rigamonti. 1.5 gallons of tomatoes peeled and seeded in 10 minutes. If you grate the veggies then you don’t need the blender 🙂