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Invented by my first master, Chef Raymond Blanc, and his recipe is the best. It uses a lot of ingredients to boost the tomato flavour, including Tabasco hot sauce.
Here in Arizona, I like to add a hatch chili before pulsing in the food processor. 3 days to hang. The processed tomatoes make an amazing pizza sauce. Nothing goes to waste. So. Delicious. Mmm
I just love this guy, Dan!
🤮🤮🤮🤮🤮🤮🤣🤣🤣🤣🤣🤣🤣
This does not look appetizing at all.
I've never ever heard of this.
Sticking with cucumber water. Will you do a recipe. ?
Yuck to tomatoes
This feels like a prank
I like tomato water also. I didn’t even know it was a thing in restaurants LOL. But when I sliced my tomatoes for pie I lay them on top of one another in a strainer. Of course a salt in between the layers. Then I press it down with something heavy all night. Then I make tomato pie out of my strained squished tomato slices. Then normally what I do is drink a little of the tomato water but put it in my stewed tomato recipe. Because you know tomato season you go from one recipe in the morning till the afternoon another and then at night you’re making another and it doesn’t stop for weeks🥲😆
Looks like the liquid found in the bottom of every students fridge.
Yes obv I'm joking… students can't afford veg
Thank you for sharing this.
Okay I must be going to the wrong kind of restaurants never heard of this
NO.
How does one "process" the tomatoes? Do you heat them on the stove or do they marinate in cold salted water?
Happy April fools
Okay hear me out, this is actually good
Is this a joke? 🧐
What does "process tomatoes with a little salt" mean? Would I be correct to assume you slice them up and toss with salt?
I’ll pass on the toilet water, thank you