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