Subj : Ravioli
To : Shawn Highfield
From : Carol Shenkenberger
Date : Sun Jun 09 2024 17:15:02
Re: Ravioli
By: Shawn Highfield to CAROL SHENKENBERGER on Sun Jun 09 2024 06:45 am
> -=> Quoting Carol Shenkenberger to Shawn Highfield <=-
>
> CS> Nope, just wash, remove stems and leaves, then freeze. I make tomato
> CS> sauces with them, so texture isn't a factor. Just slip off the skins
> CS> under hot water.
>
> I'm going to do that this year if we are gifted with a lot of maters. Of
> course that's over a month away from now. I hate making huge batches of
> sauce so will try!
>
> CS> from spinal damage. Jars have become almost impossible.
>
> Sorry to hear.
>
> CS> When Don comes home, I'll start garlic, chop the shrimps, then add the
> CS> mushrooms and Don will take over to stir fry the rest, adding more
> CS> olive oil if needed.
>
> Team work.
>
> Shawn
>
> ... I'm FLYING, I'm FLYING! >>THUD<<
Yes, the freezing tomatoes works well for sauces. Someone once said 'you can't
do that' but it's just not traditional and not food unsafe is well washed and
stem/greenery removed. They can't be used for slicing tomatoes after freezing
but flavor is preserved and all the juices by leaving the skins on until hot
water thaw of just the exterior so they slip off.
Looks like I'm cropping 4 tomatoes a day here for the next 2-3 months plus
cherry tomatoes. (I have a fairly extensive container garden).
Yes, a lot of teamwork here. Tinight the Beef stwe was started too late for
dinner, so I'll ask Don to do the honors and we'll have beef stew for breakfast
(grin). I needed to start the stew earlier, oops.
