Check out Harold McGee's recent write-up on why you shouldn't toss out the tomato goo: the average tomato contains 4 times more umami taste in the guts than the flesh. Liberally salting and draining the chopped whole tomatoes should help drain excess liquid, for salsas or the like, while preserving the tasty insides. Another tasty use for this byproduct could be turning it into "caviar" via molecular gastronomy!
Tuesday Jul 10, 2007
Check out Harold McGee's recent write-up on why you shouldn't toss out the tomato goo: the average tomato contains 4 times more umami taste in the guts than the flesh. Liberally salting and draining the chopped whole tomatoes should help drain excess liquid, for salsas or the like, while preserving the tasty insides. Another tasty use for this byproduct could be turning it into "caviar" via molecular gastronomy!
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