*  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

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