57K views · 2.6K reactions | 🍒Salmón Tandoori | Gipsy Chef🍒 | Ahí os dejo otra receta bestial de la mano de @magefesa_es. El tandoori es brutal y se puede echar a -casi- todo, os animo a que lo probéis para que me... | By Gipsy Chef | Facebook
🍒Salmón Tandoori | Gipsy Chef🍒 | Ahí os dejo otra receta bestial de la mano de @magefesa_es. El tandoori es brutal y se puede echar a -casi- todo, os animo a que lo probéis para que me... | By Gipsy Chef - Facebook
128K views · 1.2K reactions | Tomato Confit | pizza, sandwich, pasta, confit | Tomato confit is a dish of slow-cooked tomatoes in olive oil with garlic and herbs. Use them as a topping for pizza, toss them with pasta, or layer in a... | By Martha Stewart | Roasting tomatoes and olive oil concentrates and sweetens their flavors making even ordinary tomatoes rich and delicious and so let's get started. Make a little X in the bottom of a nice ripe tomato. This is best done in tomatoes season but out of season, you can find some nice hydroponic trailers or greenhouse tomatoes that look like this. Um put in boiling water for 10 seconds and then immediately immerse the tomatoes in iced water. This will stop the keep the tomatoes nice and hard but allow you to peel off the skin and so just now peel the tomatoes and core them see how easily the skins come off just simple simple technique this is the same technique you'd use if you were canning tomatoes and now to core just take this the point of your knife and just go around like this and pop that out. So now, we have our baking dish. Uh a dish just large enough to hold the tomatoes and sprinkle the garlic, sliced garlic cloves, about four in the bottom of a dish and some basil. Place the tomatoes cut side down in the dish and add about a half a cup of olive oil. Season with some salt and use a good coarse salt and this is a really really fine way to intensify the flavor of these tomatoes. Uh half a cup and now these will kind of collapse after 50 minutes and they will be lightly browned and very tender I'll show you what they look like so now let the tomatoes cool to room temperature before packing in a nice glass jar and oh this is smell good it looks good and the tomatoes will only get better as they sit in the flavored olive oil ball jars like this are very useful. These are the old-fashioned canning jars in which you pack vegetables, fruits, relishes, pickles, confis, and make sure you use all of this olive oil There's lots and lots of air pockets. So, the best thing to do with that is take a tiny little rubber scraper like this and run it down the side of the jar making room for all the liquid to fill all those air spaces, those air pockets. Always when you're covering a jar, wipe the rim of the jar with a warm cloth cleaning it well. You can wipe the jar later on and put the seal cap on. Hold it with your finger in the middle like this and then tighten the ring. And then wipe your jar. Now, tomato kung fi actually improves as it sits and after you're finished with the tomatoes, you can also use the flavorful oil in vinaigrettes or in sauces. When you're grilling, just spoon a little bit of that garlicky, basily, tomatoy oil on your chicken or on your fish and it too will greatly improve those flavors. So, you can kongfi little cherry tomatoes. These are many different colors as well as the large tomatoes. A very good way to use up some of those excess tomatoes from your garden.
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Veg Hacks: Green tomato chutney | This chutney is a great way of using up green tomatoes that haven’t ripened by the end of summer and avoiding food waste. James puts a slight Mexican... | By Riverford | Facebook
Veg Hacks: Green tomato chutney | This chutney is a great way of using up green tomatoes that haven’t ripened by the end of summer and avoiding food waste. James puts a slight Mexican... | By Riverford
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