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Boiled tomatoes (diced). Suddenly I realized that these words are worth studying. You can understand it as dicing tomatoes in water, or you can understand dicing tomatoes and boiling them in water. What is the difference between dicing and boiling, boiling and dicing, and the order before and after? In fact, I didn’t think too much about it at first. I just cut the tomatoes into large pieces, boiled them, and diced them. When I saw the picture in the book, the color was deep and the juice was thick, like tomato sauce with a few tiny particles. Suddenly I had doubts about my operation, so I started over, diced and boiled. But this tomato didn't seem to be as easy to mash like summer tomatoes. I rolled my eyes and finally decided to beat it in a food processor and then heat it to dry out most of the water. In the end, the color was still not as bright as the Japanese master's, and the consistency was just about right. The baked color seems pretty good, too? !
