Monday, September 8, 2008

New Feature: FOOD CRIMES

Sometimes we do things to food that just aren’t right and I do not mean cooking greens until they turn grey.
The over abundance of tomatoes the last couple of weeks has let me to research what to do with them.
And here was the problem: Every single recipe for making tomato sauce describes in painstaking detail how to get rid of the tomato skin. Boil and blanch, and this and that. Nauseating! Why?
Because 90% of the nutritional value of the tomatoes is in that skin you are told to throw away, or else your sauce will be rubbery. One word - Rubbish!
Why would you waste the beautiful skin of these lovely, heirloom, ORGANIC tomatoes to make sauce? Actually it really helps in making sauce, and here is why.
Yes, there is fiber in the skin, but that is A - good for you and B - makes an awesome natural thickener for the sauce. I would skim off the extra water the tomatoes release, and save it for the next soup or add it to any recipe, that asks for water and just use the tomato water instead.
The way to naturally thicken the sauce is to ladle out the skin parts of the sauce and puree them in the blender. Your sauce will have a beautiful consistency and you do not have to fidget around endlessly to get the skin off, nature intended to stay on!

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