  |
|
|
|
|
Seeding
- usually done to preserve the smooth texture of sauces and remove the
acidic locular gel. Halve the tomato horizontally, then squeeze each
half over a strainer capturing juice in a bowl. The juice can be
used for reductions or to fortify a sauce. Cooking - avoid aluminum pans that will create a bitterness. If tomatoes are not sweet add a pinch of sugar to balance out the flavor. Broiling grilling and oven roasting can concentrate the flavor of out-of-season or insipid tomatoes. During the cooking process turn the tomatoes until they are nicely blistered and charred. Complimentary flavors: garlic, onion, olive oil, basil, dill, oregano, parsley and balsamic vinegar.
|
