New This Month

Photography: Jen Causey

Source: Martha Stewart Living, September 2013


  • Tomatoes


  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.

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