To be completely honest, with passata, the chances of failing are extremely slim…..This may not be the case with macarons though….For a few years now, I’ve been treasuring my ‘red delicious’, determined to make almost every recipe in it. After half a dozen years, I’ve finally made the passata….a few times and since modified it to suit me:-) I like to roast my tomatoes, usually I buy them by the box.
I’ll put some garlic cloves in with them, throw in some salt and some onions, drizzle with olive oil and a grinding or two or three….of black pepper and let them roast, till they split.
Then they are blended and ladled into freezer containers. Some are left plain, others herbed.pearl balls….perfect combination! I’ve also done the basil and garlic thing, no problems. Tastes good – super delish with pasta!
For a start, it doesn’t make for nice soup drinking. The stringy bits, which are rather sharp, get in between the teeth’s walls. They have a rather unpleasant texture and have no place whatsoever in a rich and creamy tomato soup!And so the dawn has arrived……And understanding is clear. Tomato skins when roasted, transform into rather hardy fellas, and that’s not hard to imagine, thinking of oven-dried and sun dried tomatoes! Now I understand why people use food mills….and what they do if they don’t have. Some use sieves, and others take the skins off the tomatoes as soon as they come out of the oven…..and before they blend them!
Have a blessed weekend and join me for some Cuban strawberries with Meringue ice-cream on Sunday, part of Culinary Tour 2010!