Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 > > >> Currently, I cook everything from fresh. Including making fresh > juices, chopping > tomatoes for making tomato sauce. This is very time consuming and it would > be nice if those who have been on SCD for a while could share their " tips " . > << > > , > > > Among the things I lost were most of a year's supply of tomato sauce, boiled > down from peeled and seeded tomatoes which I got last year at the peak of > their ripeness. The first time I did this was pretty tough -- I tried to do > several hundred pounds of tomatoes at one swoop, and not only was I utterly > exhausted and broke, Marilyn Alm is one of the most talented SCD cooks and was compiling a long awaited cookbook when Katrina struck. Her recipes are detailed and inventive. I never tried seeding and peeling tomatoes . Doing that would make a superb sauce.( For the cooking classes, we have just been reducing tomato juice by simmering it to desired thickness and adding a bay leaf, sone oregano and basil and after it cools, a little honey.) This sauce is very good but I am definitely going to take a stab at Marilyn's method. Marilyn has also devised an SCD version of Worcestereshire sauce and countless other creations to make SCD competitive with the best conventional cooking. Carol F. Quote Link to comment Share on other sites More sharing options...
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