Sun-dried tomatoes offer sweet, intense flavor and plump texture. Small to medium tomatoes work best for faster drying. Sea salt helps extract moisture and adds flavor. Optional additions include olive oil and Italian seasoning
Shoulder or flank meat works best for beef, pork, and lamb. Dark meat cuts are better for chicken and turkey. Remove any remaining tendons, connective tissue, or cartilage. Leave some fat intact for better mincing and cooking
Lemons are yellow, oval-shaped citrus fruits with complex sour flavor. Thrive in mild climates like Mexico, California, and India. Available year-round in supermarkets, typically between fall and summer
Recipe makes 20-24 ounces of tomato paste in 1 hour prep and 3-4 hours cooking. Uses Roma or San Marzano tomatoes for maximum yield. Process includes food milling and baking to reduce pulp to paste
OXO Good Grips Meat Tenderizer won for lightweight design and balanced performance. Aliglow Meat Tenderizer offers budget-friendly option with good value
6-8 inch chef's knives are most flexible and versatile. Knife handle material affects weight, feel, and price. Tang and bolster design influence blade stability and grip