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Microwave Tomato Sauce
微波番茄醬
We've developed a simple microwave method of cooking tomatoes down for sauce.
我們找到了一種簡單用微波爐制作番茄醬的方法。
We cut out the stem ends and blanch the whole tomatoes in boiling water until the skins begin to split (about a minute),
先把番茄底部根莖切掉，然后把其放入滾水中過一下去皮（大概需要一分鐘）
then plunge them into cold water so they're easy to handle. Then we slip off the skin and squeeze out the seeds.
這之后把它們放入冷水，這樣更易收拾。
We put the tomatoes in an uncovered bowl and microwave until bubbling, 8 to 12 minutes.
把處理過的番茄放入無蓋碗中用微波爐加熱8-12分鐘。
Then we pour the tomatoes into a colander and let them sit to drain.
之后加熱好的番茄放入漏斗讓其泄下。
We repeat this process in the microwave until the sauce reaches the thickness we're looking for.
繼續重復微波爐加熱環節直到醬汁達到我們要的粘稠效果。
If you leave the sauce in the refrigerator overnight, even more liquid will separate.
如果把番茄醬放入冰箱隔一夜，會有更多的液體分離。
It sure beats standing over a hot stove on a summer day, stirring tomato sauce.
這種方法可以使你從夏季在火爐旁邊煮邊攪番茄醬的悲催狀態中解脫出來。
