Remove pot from heat and let cool 10-15 minutes.A quality blender is a kitchen workhorse that will take so much unnecessary work and frustration out of your life. Put that pot over medium heat and cook for an hour or so until tomatoes have reduced. Quarter or halve them so they're all about the same size. Wash the tomatoes (I like to use Roma tomatoes, but use whatever you've got!). One, because I'm ultra-lazy, and two, because I honestly don't notice any difference in taste or texture when I take those extra steps. I always hear people talk about how important it is to peeeeeel the tomatoes and then seeeeeed the tomatoes and blah, blah, blah when you're making tomato sauce.īut, umm.I do none of those things. It's better (and more fun!) than the canned stuff you find at the store. Especially when we're talking about immersion blender tomato sauce! We pick a TON of tomatoes during the summer, and I like to turn the bulk of them into tasty tomato sauce that we can use all year round. Things can spatter occasionally when using a hand blender, and getting hit with a drop of boiling hot soup is never any fun. When you're making soups or other hot blended dishes, remove the pot from the heat and let cool for 10-20 minutes before you blend anything. If I'm blending a big pot of soup, I move the blender in a slow stirring motion so I don't miss any big pieces! Move the blender around for best results - when I'm using the plastic beaker, I move the blender up and down as it blends so that it picks up everything and blends evenly. (If I'm making a small batch of something, I like to use the plastic beaker that comes with the blender!) Avoid small quantities and shallow dishes - for best results, you want the head of the immersion blender to be fully submerged in whatever it's blending.
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