How long can I store blanched tomatoes? Or can I?
I have a dinner party on Sunday - I am cooking the whole meal from Prune . I love the cookbook but it lacks in prep details. So for instance I'm cooking Gabrielle's sliced jersey beefsteak tomatoes with warm fresh salted butter. It calls for the tomatoes to be blanched and peeled before being sliced and dressed with the butter. Can I blanch the tomatoes earlier in the day or is that a really horrible idea?