pictured: basil, oregano, thyme, fennel
INGREDIENTS:
1 1/4 lbs. vine-ripened tomatoes, unpeeled and quartered
12 basil leaves
1 sprig oregano
6 sprigs thyme
4 sprigs Italian parsley
1/2 tsp. sea salt
lots of fresh ground pepper
DIRECTIONS:
Place the tomato pieces, basil, oregano, thyme, parsley, salt and pepper in the bowl of a food processor. Pulse until finely chopped.
puree in the food processor,
better yet, use a Vitamix
Scrape the sides of the bowl. Then process until pureed, about 20 seconds. Do not over-process or the tomato puree will become lighter in color and yield a less-attractive cocktail.
Transfer to a bowl and let stand at room temperature for 20 minutes so the flavors develop.
NOW at this point you either have a very fine tomato juice (Vitamix) OR you have a juice with way too much texture for my taste. My Vitamix hasn't arrived YET so I put all of this through a strainer. The result was smooth and delicious.
this can so easily be turned into a blood mary
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