I love fresh tomatoes, but when they look like mine do right now (every stinking one is green, green, green) I might just use grape tomatoes in a pinch. I find that they are usually better tasting than any other store-bought ones, even during tomato season. I saw this in either Bon Appetit or Saveur Magazine:
Use 2 lids such as those from quart-sized yogurt tubs. Place 1 with the top down on the table and load it up with as many grape tomatoes as you can put in a single layer. Place 2nd lid on top of them, top side up. Use a long, sharp knife and, holding the top lid, slice between the 2 lids. Just like that you have a load of halved grape tomatoes (grapes, olives, whatever...). I love this tip because I avoid these little guys when the recipe calls for them to be cut.
Enjoy!
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