As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Danish to English.
Source: Martha Stewart Living, June 2015 8 hours 30 minutes 20 minutes Makes about 1 3/4 cups Total time Preparation Yield
Ingredients 1 1/2 pounds medium yellow, orange, or red tomatoes 2 tablespoons extra-virgin olive oil 3/4 teaspoon cumin seeds, toasted 1/4 teaspoon red-pepper flakes 1 teaspoon coarse salt 3 cloves garlic, crushed
Directions 1. Bring a kettle of water to a boil; prepare a large ice-water bath. Cut a shallow X in the bottom of each tomato; place in pot and blanch 20 seconds. Use a slotted spoon to transfer to ice bath; let cool completely. Peel and discard skins. 2. Core, halve, and squeeze tomatoes to remove seeds and pulp. Transfer flesh to a food processor. Add oil, cumin seeds, pepper flakes, and salt. Pulse just until a chunky sauce forms (about 8 times). Transfer to a bowl. Stir in garlic. Refrigerate, covered, at least 8 hours and up to 3 days. Bring to room temperature and remove garlic before serving.
Austin
27.04.2023 @ 08:53
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Danish to English.
Source: Martha Stewart Living, June 2015
8 hours 30 minutes
20 minutes
Makes about 1 3/4 cups
Total time
Preparation
Yield
Ingredients
1 1/2 pounds medium yellow, orange, or red tomatoes
2 tablespoons extra-virgin olive oil
3/4 teaspoon cumin seeds, toasted
1/4 teaspoon red-pepper flakes
1 teaspoon coarse salt
3 cloves garlic, crushed
Directions
1. Bring a kettle of water to a boil; prepare a large ice-water bath. Cut a shallow X in the bottom of each tomato; place in pot and blanch 20 seconds. Use a slotted spoon to transfer to ice bath; let cool completely. Peel and discard skins.
2. Core, halve, and squeeze tomatoes to remove seeds and pulp. Transfer flesh to a food processor. Add oil, cumin seeds, pepper flakes, and salt. Pulse just until a chunky sauce forms (about 8 times). Transfer to a bowl. Stir in garlic. Refrigerate, covered, at least 8 hours and up to 3 days. Bring to room temperature and remove garlic before serving.