00:00There's nothing I hate more than a hot ooey gooey tomato in a recipe. I pick them out. My kids
00:04pick
00:04them out. So here's how we solve this problem. If you're making spaghetti, chili, soups, grab your
00:09tomatoes, dump them in here, grab an emulsifier, and get to blending. No chunks, no problem. I usually
00:15go for like a crushed texture. The reason why I like an emulsifier better than a blender is
00:19way less clean up and it fits in most cans and jars. And just like that, your chunky tomatoes
00:22and your spaghetti are gone. Well, let me tell you what, a chunky salsa hates to see me coming.
00:26I'm going to start carrying this around in my purse. Much better. Hmm. This is your
00:31new best friend in the kitchen.
