Add
collected tomato juices, olives, oregano, and red pepper flakes and bring to a simmer.
Not exact matches
Add back the mushrooms with any
juices that have
collected, Put the mushrooms back in the pot and add the wine and broth,
tomato paste and thyme.»
Roast the
tomato on a baking sheet 4 inches below a very hot broiler until blackened, about 25 minutes, then flip it and roast the other side; cook, then peel,
collecting all the
juices with the
tomato.
Shake to release as much
juice as possible, then let
tomatoes drain in sieve,
collecting juices in bowl, until ready to use.
After slow - roasting
tomatoes, McInnis and Booth
collect the concentrated
juices and use them to liven up sauces and vinaigrettes.
Making
tomato water sounds fancy, but all you're doing is
collecting the
juices that weep from chopped ripe
tomatoes.
Scrape the roasted
tomatoes with any
collected juices into the pan with the garlic.