How can I make shrimp cocktail sauce from fresh tomatoes?
The Haymarket had the big market-sized crates of tomatoes today for $5. Who could say no to a deal like that? Aside from eating what we can while they’re still fresh, we can make some spaghetti sauce and some salsa to put up for later in the winter when fresh tomatoes are hard to come by. But I don’t have a clue how to make shrimp cocktail sauce. Does anyone have a recipe starting from fresh tomatoes?