A tomato sauce without tomatoes? Read on.
Dinner was salmon with tomato-caper sauce after an all-day house paintfest.
The tomatoes were Romas from our garden. I decided to remove the skins by cutting a small slit in them, boiling them for 30 seconds, plunging them in cold water, then peeling off the skins. Worked great. They were chopped up and put in the sauce per the recipe. After most of the liquid dissipated the tomatoes were barely discernable. The sauce tasted especially excellent, though.
Moral? Leave the skins on for show or take them off for the dough.
Doug
Tags: roma tomatoes, salmon