tag:blogger.com,1999:blog-4033770631819899656.post2288445283440957837..comments2024-03-29T05:48:39.421+01:00Comments on MY KITCHEN IN SPAIN: TOMATO BINGE!JANET MENDELhttp://www.blogger.com/profile/05727555362345930082noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4033770631819899656.post-60421253799686675762016-08-22T15:39:51.728+02:002016-08-22T15:39:51.728+02:00Lee: Thanks for the tips! Certainly we "exper...Lee: Thanks for the tips! Certainly we "experts" can always learn. I did like the technique of quickly frying the sliced tomatoes, for an extra dimension of flavor. And, yes, I bet my home-grown tomatoes are juicier than the ones in New York!JANET MENDELhttps://www.blogger.com/profile/05727555362345930082noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-24159154237489019952016-08-21T14:29:38.405+02:002016-08-21T14:29:38.405+02:00...previous instructions of course you included in......previous instructions of course you included in the rice salad recipe, which I didn't read. But I do it for most recipes with raw tomatoes. Leehttps://www.blogger.com/profile/17189292811238804104noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-54708137572709203722016-08-21T12:44:06.022+02:002016-08-21T12:44:06.022+02:00Far be it from me to teach an expert like you! But...Far be it from me to teach an expert like you! But a suggestion for problems with using raw tomatoes in things like tarts/pizzas. I slice (or cut or chop) them fairly well in advance, salt them lightly if the recipe will stand it, and put them in a large-ish flat colander over a bowl. Lots of the liquid will drain out, the tomato will still have flavor and form, and the moisture won't affect Leehttps://www.blogger.com/profile/17189292811238804104noreply@blogger.com