Let's say I am making ketchup for the first time. I peel, de seed, de gel, and core 7 pounds of tomatoes. While the ketchup is cooking, I bash the peel, seed, gel, core combo around in a sieve over a bowl. Then I take out the peels and dry them in a 200 degree oven, as per the instructions in the canning cookbook. This is nose to tail cooking for vegetables. After I finish processing the ketchup, I make a Bloody Mary for myself and some friends with the fresh tomato juice. I feel very relaxed. —luvcookbooks
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