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Cut a small X in the bottom of each tomato.
Siobhan McGuinness via GuardianWitness Serves 4 1kg ripe tomatoes 1 tbsp oil (eg cold-pressed rapeseed oil) 1 large white onion, finely chopped 450ml vegetable stock 1 chilli, cut in half lengthways and deseeded A handful of coriander, left whole Juice of ½ lime ½ tsp freshly ground black pepper 1 Cut a cross in the top and bottom of each tomato, and cover with boiling water.
With a knife make a cross-shaped cut at the bottom of each tomato and arrange them with sliced garlic and a sprig of rosemary in a tray lined with greaseproof paper.
Discard the very top and bottom of each tomato.
Similar(56)
He cut a two-inch hole in the bottom of each bucket and threaded a tomato seedling down through the opening, packing strips of newspaper around the root ball to keep it in place and to prevent dirt from falling out.
To that end, Mr. Andrés showed Ms. Argondizza how he counted the rays emanating from the center point of the bottom of the tomato skin to learn where the chambered sections of seeds were underneath.
Score the bottom of the tomato.
Cut a flat slice on the bottom of the tomato.
Make long cuts from the top to the bottom of the tomato.
Use a paring knife to cut a crisscross slit into the bottom of the tomato.
Cut an "X" on the bottom of the tomato, just deep enough to slice through the skin.
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