Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 3 lb/1.36 kg roma tomatoes
  • tbsp/18

Method

  1. Score the skins of the tomatoes crosswise and remove the green core. In a generous amount of rapidly boiling water, blanch the tomatoes until the skin begins to loosen. Immediately shock the tomatoes in ice water. Peel the tomatoes, cut in half lengthwise, and cut the halves lengthwise again into quarters; set aside.
  2. In a saucepan or similar pan over medium-hig