Follow us:

+
Home Cooking 4

Recycling Stems and Seeds

ThanksVille | Aug 22, 201304:05 PM

Tomatoes of course.

The back forty is in full production and the Farmers Daughter has been cranking through at least 5 lbs of tomatoes per day making Nonni's homemade sauce for the winter.

We've been straining out the stems, seeds and skins for a couple weeks now and keeping them refrigerated for a stroke of inspiration.

Finally hit us that cooking them down with trays of cut, seasoned and oiled tomatoes being roasted yielded a secondary bounty of incredibly deep, roasted sauce additive that we parcel into the traditional cook down batches in the stockpot. Like supercharging a stock with a dollop of tomato demiglace. The final step is tossing the solid remnants into the composter for a full circle bonus.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound

Plan your meals around fall premieres with TV Guide