Yet, I am always looking for ways to make that process easier.
Allow the tomatoes to simmer for four to five hours.
Let it cool, then pass the mixture through a food mill.
Passata is a traditional Italian pureed, strained tomato sauce, but has no other ingredients.
you’re free to use it in almost every way you would peeled, whole tomatoes.
Remove the sheet and immediately pluck the skins off with a pair of tongs.
Then you might continuecanningthem as peeled tomatoes.
Last year, I discovered they freeze beautifully and defrost wellif you roast them first.
I found this was most easily accomplished on a grill.
Depending on the size of the pepper, they will take between 5-15 minutes to char on one side.
Turn all the peppers over and allow them to char on the second side.
Let the peppers sit for twenty minutes to steam in the bag.
Now lay the bag down on the table, and use your hands toagitate the bagagainst the peppers.
This will peel the loose pepper skins away.
This will freeze them just enough that they won’t stick together in a big block in a bag.
Place them in a freezer bag.
you could go overboard and maketoo muchjam, though.
Once cool, take the fried rounds and freeze them.
These rounds can be used in dishes like lasagna and eggplant parmesan.
A better solution, though, is canning it.
you oughta use apressure canner, tooyou cant use anopen kettlemethod.
Pack them into freezer bagsif it’s possible for you to vacuum-seal them, even better.
How to preserve herbs
If youre looking to preserve herbs, I advise skipping the dehydrator.
Once theyre fully dry, pack them into vacuum-sealed bags and store them out of the sunlight.
Fill with water to cover the herbs.
