If you're feeling really ambitious, you could do a few quarts, and can them for the winter. Sure, those San Marzano tomatoes are fine, but there's nothing like putting up your own. Enjoy!
Monday, August 20, 2012
We Came, We Saw, We Concassed
If you're feeling really ambitious, you could do a few quarts, and can them for the winter. Sure, those San Marzano tomatoes are fine, but there's nothing like putting up your own. Enjoy!
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13 comments:
I 'll definitelly be trying canning some of my homegrown tomatoes, any tips on the process of canning, Chef John?
No, but I'd just google it, since there are tons of great canning sites. Tomatoes are very easy and pretty safe due to high acid content.
Love your recipes, you'v taught me how to cook! So many thanks for that!
but just wondering any chance you can do some vegeterian main dishs in the future? I like how you present your dishs, so would be pretty cool, something really appetising. milk is fine(but maybe cool to use nut milks with a dish? and show me a reason to go vegan isnt goign to make me give up nice food) i'm just a strictly no meat guy at the moment, but would be cool to see how creative I could get with vegeterian/vegan dishs.
But anyways wether you do or don't, thanks for the vids man, eat alot better because of you.
Thanks! Have you browsed all the older videos? We've done over 700, so there are LOTS of vegetarian options, and even more that can be made vegetarian. Check'em out!
Like Granny used to say... only lazy people don't peel and seed their tomatoes.
I was able to can about 25 quarts of tomatoes the last few months. Heirloom, plum etc. Sooo good! I enjoy them every fall, winter but they go fast because I have to feed 5 adults. I don't bother putting the X on the bottom because as soon as they split open in the water, I take them out, X or no X. When I make sauces from the tomatoes straight from the garden, I don't even bother to seed them. Made you eggplant last night...all enjoyed! Thanks again!
So is seeding more about looks, or do the seeds actually have a flavor?
Sweet Jesus, those tomatoes are cannon balls. I grow beef tomatoes purely so that some type of beetle, immune to all form of chemicals/bleach, bad language and a tennis racquet can enjoy them. But whatever's right.
Here's a question though... Is removing the seeds aesthetic,for texture or for the taste? I leave them in, for luck.
How much Cayenne do you need???
I will definitely try this recipe. Thanks for sharing.
"Circumslice" hahahaha. Per another website, most of the tomato flavor, on the order of 2/3 is in the seeds and jelly-substance. Thanks for another funny - and helpful - vid.
Yes, for those asking, concasse is primarily an appearance thing.
Hi Chef John!
Just wanted to thank you for this tip! I've used it so many times in recipes for my husband and myself. Our baby girl is now eating baby food, and since I refuse to buy the shelf-stable brand I make homemade baby food. I can't begin to tell you how helpful this process is, not just for tomatoes, but for peaches and other thin-skinned fruits and vegetables.
Thank you again and keep the "deliciousness" coming!
Hillary
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