Search
Recent Posts
- Brussels Sprouts Braised in Red Wine with Bacon and Lentils
- Menu for Hope 6
- My Waldorf Salad: a new twist on an old classic
- Cracking the Cranberry Roll Code
- Spicy Tomato Salsa
- Salade des Landes Anglaises
- An English Salade Niçoise
- Sweet Corn Soup: the Midwest in a Bowl
- Sausage and Sweet Corn Risotto
- In defense of the humble zucchini
Powered by
Movable Type 3.35
Movable Type 3.35
How about using a half can of the roasted tomatoes and a couple of teaspoons of tomato paste instead, to cut down on the liquid while not losing too much flavor?
Posted by: Sweth | October 3, 2006 9:47 AM
It might work, certainly worth a try, but I don't usually keep tomato paste around.
Posted by: barrett | October 3, 2006 11:26 AM
Or seeding and draining the tomatoes? That way you'd keep the fresh taste while eliminating some of the water...
Posted by: Meg in Paris | October 3, 2006 12:20 PM
Meg, I cut the tomatoes up and used a slotted spoon to move them into the bowl so I eliminated a lot of the moisture that way.
I should note that after refrigeration, the moisture's not a problem at all. The slices come out without a problem.
Posted by: barrett | October 3, 2006 2:48 PM
Oops, sorry, skimmed the recipe and didn't see that you mentioned draining them!
Posted by: Meg in Paris | October 4, 2006 12:34 AM