These are plum and cherry tomatoes from my garden - the skins are always pretty thick here in Holland so they're not always ripe and soft. I added onions, garlic, fresh tyme and oregano, sea salt and crushed pepper and some olive oil - back for 1 and half hours at 360 (180 in celcius).
I throw it all in the blender AFTER its cooled-off - please don't ever put anything hot in a blender or you''ll have a huge mess on your hands. Remember burnt is good! And there ain't no way I'm gonna peel all those tomatoes - when it's pureed the skins disappear.
I wish you could smell it - it's thick and smells glorious. I'm freezing this batch. This picture is slightly deceiving - it wouldn't blend in the blender - too thick - so I had to do it in smaller batches in my food processor - a staff-mixer would also work fine.
These are plum and cherry tomatoes from my garden - the skins are always pretty thick here in Holland so they're not always ripe and soft. I added onions, garlic, fresh tyme and oregano, sea salt and crushed pepper and some olive oil - back for 1 and half hours at 360 (180 in celcius).
I throw it all in the blender AFTER its cooled-off - please don't ever put anything hot in a blender or you''ll have a huge mess on your hands. Remember burnt is good! And there ain't no way I'm gonna peel all those tomatoes - when it's pureed the skins disappear.
I wish you could smell it - it's thick and smells glorious. I'm freezing this batch. This picture is slightly deceiving - it wouldn't blend in the blender - too thick - so I had to do it in smaller batches in my food processor - a staff-mixer would also work fine.
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