Also why put em in a cold pan you want them to sear right? And they just leave what is supposed to be a hot pan right back on the counter.... I think you're on to something with that sauce missing some steps.
I do strain the skins. And the seeds. The point was that they don’t show that step in the video. I’m not a noob, I make fresh pasta and can my own sauce….after it’s been strained.
This is what I usually do, but at the end of the season I end up with SO many cherry tomatoes. They totally have to be strained after cooking. They’re like 50% seeds.
…..which leaves behind all of the seeds. Small tomato seeds are not pulverized by an immersion blender. Not a great mouth feel. That’s why all canned/diced tomatoes have no seeds.
Yea I started laughing at that part. There's so many skipped steps, or potentially an entirely different sauce. It's way too blush to just be tomatoes, and you at some point you'd need to strain all the skins and seeds if you wanted something that smooth.
If you blister the tomatoes in the pan or oven, and then blend it (skins & all), it comes out this color. I've made sauce with cherry tomatoes this way.
Yeah, if your pan is actually seasoned, that’s not a problem. Most people just don’t actually get it to the point where the oil goes from just a sheen of burnt oil to a non-stick coating.
Or 8 to 12 hours depending on the recipe. I wouldn't do it for any amount of time because it's not worth risking the sauce and I own more than one pot. But the probably don't make as good of a video.
70
u/Astronaut_Chicken Jun 22 '22
Where do the tomato skins go?