Photography: Jen Causey

Source: Martha Stewart Living, September 2013

Ingredients

  • Tomatoes

Directions

  1. Score bottom of each tomato with an X and boil in water until skin pulls away, about 1 minute. Transfer to a bowl of ice water and let cool. Peel and quarter tomatoes, then pulse in a food processor until crushed.

Cook's Notes

Tomatoes can be frozen up to 6 months.

Reviews

Be the first to comment!