With a 190 pound crop of tomatoes from my kitchen garden, this is what we have been doing in the last few days: peeling, eating, cooking and preserving tomatoes.
Regarding peeling, trust me: it’s worth it. The effort and time it takes to peel tomatoes pays back in smoother sauces and soups.
The first step is to put some water to boil. Then have a big bowl filled with iced water. In the meantime, rinse the tomatoes and core them with a paring knife.
With the same knife, make a very shallow cross slit around the tomato skin.
Blanche the tomatoes by immersing two to three at a time in the boiling water for 30 to 40 seconds. Plunge the tomatoes in iced water to stop the cooking and to cool them.
Place the tomatoes in a pasta colander to strain them. Peel each tomato, one quarter at a time, by grasping the skin with your fingers.
Once peeled, the tomatoes are ready to be canned or processed as you want. I hope you enjoy the wonders of peeled tomatoes!
Etiquetas: 1-2-3, techniques, tomatoes