Peeled Tomatoes For Soups And Sauces A How To Food

PEELED TOMATOES FOR SOUPS AND SAUCES ( A "HOW TO")

Peeled Tomatoes for Soups and Sauces ( a

Was surprised when I saw so many recipes for tomato soup calling for peeled tomatoes....but no instructions as how to peel them! If you try to peel a fresh tomato, you know it's a mess, that's why so many folks use canned tomatoes! Well, for the uninformed, here's how..............and a good-bye to canned! NOTE: for ease of printing this I am using 20 tomatoes as the guideline.

Provided by Happy Harry 2

Categories Sauces

Time 45m

Yield 20 cooked tomatoes

Number Of Ingredients 3

Ingredients

20 fresh tomatoes (any type)
boiling water
salt (optional)

Steps:

Bring a large pot of water to a boil, add salt if using. The size of pot depends on how many tomatoes you put in at a time. I only put in five at a time.
At boil, submerge tomatoes (they will float but that's okay), bring water back to a boil. Boil for three to seven minutes depending on the size of tomato.
Remove tomatoes but keep the water simmering for next batch.
Cool enough to handle. The skin should be split on each tomato now, so just peel from that starting point.
Cut in half and remove seeds.
NOW, you have tomatoes ready for whatever is your next step. Easy, right?

Nutrition Facts : Calories 22.1, Fat 0.2, Sodium 6.2, Carbohydrate 4.8, Fiber 1.5, Sugar 3.2, Protein 1.1

EASY TOMATO SAUCE WITH NO PEELING

Easy Tomato Sauce with no peeling image

Based on a TV cooking show-I forget which one. A great way to use all the tomatoes that attack from your garden at the end of the summer.

Provided by hokiegal

Categories Sauces

Time 2h20m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 cups tomatoes (any type-big,plum,grape,etc.-amount depending on how your garden grows)
1 tablespoon minced garlic
1 tablespoon italian seasoning
brown sugar, to taste
tomato paste, to thicken (optional)

Steps:

Core and chop tomatoes into chunks (If using cherry tomatoes-halve, romas-halve) and toss into pot on the stove as you go.
Add garlic and seasoning.
Simmer 1-2 hours, occasionally pressing tomatoes against side of pan with wooden spoon.
Add brown sugar to taste.
Add tomato paste (if using) to thicken.
Can be made in a crockpot-cook on low for 6-8 hours depending on amount.
Cool and freeze for summer taste in winter.

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Bring a large pot of water to a boil. While waiting for the water to boil, make an incision with a paring knife, in the shape of a cross, at the top of each tomato. Once the water is boiling, plunge the tomatoes in the water and boil for 30 seconds to 1 minute until the skins start to peel back (the riper the tomato and the thinner the skins, the faster the skins will peel back). Immediately transfer the tomatoes to the iced water and let stand for a minute or two until cooled.
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Bring a large pot of water to boil (use 2 quarts of water for every 3-4 roma tomatoes as a guide, remembering you can always work with the tomatoes in batches). Meanwhile, fill a bowl with ice water and set aside.
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Remove the stem and cut a shallow X on the bottom of the tomato. This will make peeling much easier. Optional: Some cooks also cut out the stem end with a sharp paring knife.
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