Peeled Tomatoes For Soups And Sauces A How To Recipes

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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

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

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