On May 20, 7:01*pm, Tara > wrote:
> On Wed, 20 May 2009 05:02:51 -0700 (PDT), Food Snob®
>
> > wrote:
> >When you cook tomato sauce in a non-stick pot, then leave it sit out
> >for a few hours, the sauce dries onto the insides of the pot, and can
> >be peeled off, yielding a product that is similar to one of those
> >"Fruit Roll Ups." *I've put pix up on my Flickr site:
> >http://www.flickr.com/photos/15522299@N08/3548736032/
>
> Now chiffonade it and scatter it atop a green salad or strew it over
> some mozzarella and *basil..

You know, I posted this as a joke, but if one were to dry tomato puree
such that it made those thin sheets, and then did as you suggested,
that might be interesting. If it were thoroughly dried and cut into
pieces that were, say, 1/8" x 1", hmmm? The idea of concentrated
tomato flavor, quickly tossed into a salad, or as you said, strewned
on top of something might be nice. Humidity would be your enemy, as I
imagine this would get sticky, as it would re-hydrate, but as long as
it did not rehydrate until it was already distributed, it could be
quite pretty, and add nice flavor.
I'm very into tomato sauce seasoned with nought but bay leaf. I use
powdered, but one could add bay leaf infusion to tomato paste w/o
adding too much water. I like the idea of using that in a lettuce
salad with croutons scattered on top. Very labor intensive, and I
can't think of anything that would keep those strips from sticking
together w/o being yucky. Maybe powdered rice bran. Is
microcrystalline cellulose even available to consumers?
You've given me a lot to think about, Tara. Thanks.
>
> Tara

--Bryan