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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.

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