I refuse to blanch, peel and seed a tomato, even if the recipe says to. Every cook has a fussiness threshold, and that exceeds mine...and coat the leeks just as richly.
Ifrah F. Ahmed's cagaar (spinach stew) calls for zero tomato peeling, so cheating is unnecessary. The chopped tomatoes are simmered with garlic and onions until they form a savory, ruddy base...best served with rice or soor (grits) to catch the heady sauce.
Another painstaking technique promulgated by some chefs is removing the germ in the center of each garlic clove before using...I can't taste any difference between germless garlic and germ-filled garlic, so I've stopped bothering.
[
add
]
[
|
|
...
]