*  Exported from  MasterCook II  *
 
                                     Tomatoes
 
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2392
 Serving Size  :      Preparation Time :
 Categories    :New Text Import		Essence of Emeril
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Blanching and concaise:                              
        1  -2            Italian Roma tomatoes                              
        1  -2            beef steak tomatoes                                 
        1  -2            yellow tomatoes                                      
 
 Bring a pot of water to a boil. With a paring knife, cut out the core of the
 tomato. Turn the tomato over and cross slash the bottom of the tomato. Immerse
 the tomato in boiling water for about 10 seconds, depending on the ripeness,
 or until the skin starts to curl and blister. Remove the tomatoes from the
 water and shock in an ice-bath. Using a knife, peel the skin off the tomatoes.
 To seed the tomato, gently squeeze the seeds out. For concaise, using a French
 knife, cut the tomato in half, slice, and roughly chop
 
                     - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving