Similar Posts

30 Comments

  2. And don't throw away the seeds and juice of the tomato! Blend until smooth, add some finely chopped tomatoes and shallot, olive oil, lemon juice, tarragon and chervil for a beautiful fresh (cold) tomato sauce.

  4. I will never understand getting rid of the BEST part of any tomato: the seeds. Tangy, sweet umami. Don’t deseee your tomatoes. Cut them into quarters or eights and sprinkle with kosher salt; let sit for 10 min, then use as you wish or just pop em in your mouth. They won’t be salty; they’ll be the best tomatoey tomatoes they can be.

  8. Two comments:
    1) Research has shown that the jelly around the seeds of the tomato has the highest concentration of glutamates, so throwing that away is a big flavor miss.
    2) I’m an American, and my god, that was like…. $12 worth of basil 😂

  21. What’s the point of doing that much work for the tomatoes when you can lightly score them, blanch them with a lid on and then the skin comes right off easily. Hit it with an emulsion blender and it’s the same. Waste of time and resource.

  24. Who uses a whole gardens worth of basil in one tiny batch of tomato sauce? You put 1/10 of that basil in 2x as much sauce. I love basil but that’s just a waste. I’d you want that much basil flavor, you can do it with a fraction as much

  29. How are you ditching half the juice from the tomatoes and then calling yourself "a chef?"

    Anyone with half a brain understands how much flavour you're throwing away there.

    This is more like "Sauces like a trainee chef."

Leave a Reply