Tomatoes are delicious, but I really hate tomato peels. In soups and stews, chopped tomatoes shed their little bits of skin, which roll up tight and make irritating twigs. They get in the way of smooth sauces, and they separate annoyingly in canned tomatoes.
That's why I take the skins off of tomatoes before I cook with them and before I can them. It only takes a few minutes, and it's really easy:
That's why I take the skins off of tomatoes before I cook with them and before I can them. It only takes a few minutes, and it's really easy:
Fill a saucepan or Dutch oven halfway with water, and bring the water to a full rolling boil. When the water is boiling, dump in some tomatoes. Stir them genly for a few seconds - you only need to have them in the water for about 15 seconds or so. Then, use a large slotted spoon to remove them from the hot water and put them in a colander.
Run cold water over the tomatoes for a moment to stop residual heat from cooking the tomatoes.
The skins will easily peel off the tomatoes.
This method will work for removing the skin of almost any soft fruit (peaches, plums, nectarines, kiwi, peppers, tomatoes, and more.) Compost the skins or feed them to your chickens.
Tomorrow: Canning Stewed Tomatoes.
2 comments:
Growing up...during canning season this was always my job. There is nothing better than home canned stewed tomatoes!
I believe Martha Stewart suggests scoring an X at the bottom with a knife before you quickly blanche them. It's supposed to make it easier to get the skin removing started
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