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Old 09-05-2007, 05:01 PM   #21
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I just put them in boiling water until the skin tears, then remove them with a spider. It takes maybe 45-60 seconds.

I'm definately doing the roasted tomatoes next. I can't wait, and the dang things keep coming. -lol
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Old 09-05-2007, 05:59 PM   #22
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Quote:
Originally Posted by jennyema View Post
I dip mine in boiling water (without Xing) for no more than 10 seconds and the skins slip off in one piece.

Even a minute cooks them too much for me. I guess I find the meat too mushy.
I'm trying it your way next time!!!! Thanks.
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Old 09-05-2007, 06:05 PM   #23
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Quote:
Originally Posted by Jeekinz View Post
I just put them in boiling water until the skin tears, then remove them with a spider. It takes maybe 45-60 seconds.

I'm definately doing the roasted tomatoes next. I can't wait, and the dang things keep coming. -lol
I doubt you meant this (although that is cool)......so what exactly is a "spider"?
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Old 09-05-2007, 06:14 PM   #24
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This is a spider. Not as cool as yours but more useful in the kitchen.



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Old 09-05-2007, 07:20 PM   #25
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Quote:
Originally Posted by Andy M. View Post
This is a spider. Not as cool as yours but more useful in the kitchen.


That’s a spider? I thought those were Wok “strainers”. They’re called spiders too?
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Old 09-05-2007, 07:30 PM   #26
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Quite a few different methods here. My basic tomato sauce is very simple. Only has a few ingredients: garlic, San Marzano Tomatoes, EVOO, Fresh Thyme, Kosher salt. That's it. I'll add other things like onions, crushed red chilis, etc. later depending on what I'm making, but the base sauce remains very simple.
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Old 09-06-2007, 06:23 AM   #27
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i'm on to vegetable juice today; tomatoes, onions, garlic, celery, green peppers, hot peppers, carrots, parsley, basil and i'm sure somethings elses.

I wash tomatoes, cut them up into the blender jar, along with the various other vegetables, blend, heat to boiling, then pressure can. I have put up over 100 pints and quarts of sauce so far, but I have 48 tomato plants that are just coming into full production. gotta go...........
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Old 09-06-2007, 07:55 AM   #28
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Since my garden seemed to only grow weeds this year I had to stop at the farmers market and (ugh!) buy tomatoes. Fortunately I found a guy who was selling heirloom tomatoes. What I didn't use for sauce or salads I put in the dehydrator. Will use those later when the snow starts to fall. Sauce turned out well as did Hokie's game and the Wolverines game (heh! heh!).
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Old 09-06-2007, 08:18 AM   #29
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My standard "Pantry" tomato sauce has been going through changes lately as well (namely simplification).

Extra Virgin Olive Oil
Garlic
Pinch of Chile Flakes
Whole/Peeled Tomatoes & Tomato Paste
Dry White Wine
Fresh Basil
Salt/Sugar (as/if needed)

Roasting fresh tomatoes or roasting canned and reducing the can liquid in a separate pot are other options that I sometimes take advantage of.

Of course my favorite use is to simply toss with some pasta and hit with some parmesan.
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Old 09-06-2007, 05:28 PM   #30
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does anyone understand why tomato sauce canning recipes call for oil?
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