I got a bunch of tomatoes from my dad. He's been obsessing over buying veggies and fruit from Tanay since he's been traveling there a few times a week. Since the tomatoes were so cheap (20php per kilo) he buys a ton. So instead of leaving these babies to rot (they likely won't eat all of them anyway), I decided to take some of them home for my meal prep. Making the sauce was super easy. I was actually in the middle of prepping for a class I was going to teach the next day when I decided to start on the sauce. I started with about 1- 1.5 kilos of tomatoes. Put them in a deep pot with water and waited for it to boil. In hindsight and upon reading recipes after (yes I know it was too late for research) I should have blanched them instead. Anyway, it worked out pretty well cause I didn't overlook the tomatoes. I took them off the heat when the skin started to go wrinkly and put them in an ice bath to stop the cooking process and also to make them
Mayonnaise is a common condiment made by emulsifying an egg (typically egg yolks) with oil and vinegar or lemon juice. Emulsifying basically means mixing 2 liquids with varying qualities together to make 1 mixture (like when mixing medicine or mixing oil and water). I never really liked commercial mayo. Ever since I was a kid, I hated the way mayo smelled. It leaves a weird smell on your fingers after eating a sandwich and its particularly greasy and slimy. Just recently I was kinda forced (well I was being practical and felt had to use my last 2 packets of light mayo) to use store bought mayo and regretted it. It tasted like plastic and it left an after taste and after smell that I really didn't like. So, I consulted my trusty GF cookbook - the Gluten-free kitchen and used her One Egg Mayo recipe as a reference. I only tweaked it a little bit. Feel free to adjust the recipe to your taste. Ingredients: 1 whole egg (yes 1 egg, not just the yolk - I never know what