Purging tomatoes for tonight’s pizza
September 5th
2007
Anytime I make pizza with fresh tomatoes, I always purge the tomatoes.
Tomatoes are succulent fruits, but they are full of water. And water makes yummy pizza crusts soggy.
Get rid of the water in tomatoes by thinly slicing them and sprinkling them with flaky, subtle Kosher salt.
The salt will pull out most of the moisture and flavor the pizza at the same time.
Not entirely sure what tonight’s pizza will consist of, but I’m thinking: (starting from the crust up)
- Parmesan cheese
- Sliced, purged tomatoes
- Nice “glugging” of olive oil
- Chopped garlic (to taste)
- Nice cracking of black pepper
- A few handfuls of shredded Mozzarella
I’d finish it with fresh basil, and I may even crack an egg in the middle and put it under the broiler for a few minutes right at the end.
I just picked the first ripe tomatoes from my garden today. I’m sure I will be looking for things to do with them soon - as more of them ripen. I think pizza is a good idea, and I will follow your instructions for purging them.
Posted by Anna on September 9th, 2007 at 5:07 am