我們家的廚房堆滿了蕃茄
我實在是受不了
於是今早決定將它們消掉
我將蕃茄洗一洗
對切進一個大鍋
煮出水這時皮也分開了
接著將它們過濾
先去水
然後放進一個像漏斗似的東西
來去仔和皮
留下的是稀稀的蕃茄醬
我要用小火一直煮
將多餘的水份煮掉
就成為真的濃蕃茄醬了
另外我保留8杯去了皮的蕃茄
將水及仔擠掉
倒進果汁機內打幾下
然後再倒進那漏斗過慮器
再過濾一次
這批我是要做蕃茄濃湯
我只負責做到此步驟
Tom回來接過去完工
我公婆很喜歡
向Tom要食譜
我要他也寄給我一份
在此與各位分享
Peel tomatoes by rubbing the dull edge of a knife firmly over the skin and then peeling it off (this was pretty easy and I didn’t have to mess around with boiling water).
De-stem, cut in half and squeeze as much of the seeds out as you can. I used 8 cups of tomatoes. You can cut in half if you want. Puree the tomatoes briefly in a blender and strain through a food sieve (that cone like thing with a wooden mallet) to remove any stray seeds (if they bother you).
Cook for about 15 minutes on medium/low heat. Add finely ground Italian seasoning, a bay leaf, and a little ground nutmeg (1/4 tsp), 1 tsp sugar per cup of tomatoes, salt and pepper (finely ground) to taste. I also used a little magi sauce (kinda like Worchester sauce).
In another pot, melt a stick (8 tbs) of butter and over low heat, sift in 8 tbs flour (adjust amounts if you use less tomatoes). Cook for a few minutes while wisking to keep it smooth. Let is cool off. When cool, slowly wisk in 4 cups of milk to the butter/flour mixture. Return to medium heat and cook until it becomes thick, wisking often to keep from lumping. When thick (not super thick), pour this into the tomatoes using the wisk to keep from lumping. The recipe says to strain into the tomatoes, but I didn’t have any problem with lumping. Heat until hot, but don’t boil. Enjoy it!
