How I Cooked 20 Pounds of Tomatoes


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My new favorite thing to do: make a bunch of recipes that all feature the same ingredient to try to get better at cooking that ingredient. This time it’s tomatoes.

26 replies
  1. Keizer76
    Keizer76 says:

    Andrew!! I didn’t think it was possible! I really thought you were exaggerating talking about the Pasta Pomodoro, but I just made it and it’s absolutely delicious! Some simple an elegant and yet so flavourful! I’m not buying canned pasta sauce ever again! Thank you so much, I will be making this for years to come.

    Reply
  2. Jakub Prażmo
    Jakub Prażmo says:

    What time of plum tomatos? Roma, Lima, San Marzano? You generalized tomatos to heilum, plum etc. There are seet marmonde, white beauty etc. This year I had 30 different ones, most ot them have different taste. Look at the europe, russian kinds , you will taste the difference. I watched you since tasty. Go to the tomatos more deeply, you will descover new world

    Reply
  3. Phil Ciu
    Phil Ciu says:

    Pretty underwelming tbh, expected something else, i dunno. The peach pairing was new, but the rest… loved both the potato and zuccini one btw, hope i'll enjoy the next one as well

    Reply
  4. Nicholas Jensen
    Nicholas Jensen says:

    pealing cherry tomatoes can be done easily by dipping them in hot boiling water then shocking them in a ice bath, they will come apart with just finger tips. don't be tedious like Andrew 😂

    Reply

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