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Music City Missy

WONDERFUL! But I didn't listen to you about making it per the recipe....

Veteran Member
2080 posts
Joined: Dec 9, 2005


Posted to Thread #30402 at 1:39 am on Aug 1, 2018

I had too many wonderful tomatoes that we are picking out of our garden so my first and only planned change was to use fresh pureed tomatoes for the water/broth. I remove the seeds because sometimes it seems to make things bitter and I peeled most of them and just cut them in chunks and threw in the Vitamix until they were pureed but they were sort of thick. I thinned it out with chicken stock to bring it to the amount of liquid called for and added a spoon or Better Than Bouillon.

I grow paprika peppers so I added 2 1/2 of them sliced (they are ripe when they are the pale yellow but do eventually turn orange then red but I wanted the additional color rather than the ones that are already orange and red) and tossed in olive oil. I also decided that hubby would have to have some protein and had some chicken tenders already thawed so I marinated them in smoked Spanish paprika, cumin, crushed coriander, and olive oil. I used probably 1 1/2 times the weight of freshly sliced tomato wedges and used 3 different kinds/colors. Finally I thinly sliced a shallot and some shishito peppers (since they are very close to padron) from the garden and tossed them in oil and put them on top of everything. I wish I had waited a few minutes to put those on as they got a little too done in some areas but even the little sort of burnt pieces tasted pretty nice. I also could have gotten a little better socarrat a little crisper.

All in all, it was a big hit. Hubby and daughter liked it and that is always a success.

Hoping that linking to the photo on FB that I have made public will work for now as that is where I already have it uploaded.

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