Wednesday, 23 September 2015

Skinning Tomatoes - the easy way.

One of my pet hates is to skin tomatoes.  It drives me bonkers - I hate boiling up the water, dropping them in, fishing them out, waiting for the hot toms to cool so I can peel them - I'm far too impatient for all of that.

I prefer this method: grating.

Firstly, I absolutely cannot take any credit for this tip as I saw it on the net, by an American chef called Justin Someone (can't remember his name at the mo, sorry) so I thought I would try it.

It's especially useful for using over-ripe or damaged fruit as you can easily cut out the bits you don't want, like these:



Take a ripe tomato, cut out any bits you don't want and cut the rest into two pieces






 Then, merely grate the cut side of the tomato against a box grater




Just gently rub: the skin prevents you grating your fingers



you'll be left with the skin which you can feed to the chickens or put in the compost


and lovely, fresh tomato pulp which you can put with pasta as a sauce, add a few herbs and olive oil, or as I did, with chopped up squash, skinned marrow, onions, garlic, herbs and oil and popped in the wood oven for a sort-of-ratatouille, and eventually cooled for the freezer.


Easy-peasey!  Took about 30 seconds...





9 comments:

  1. Replies
    1. ... so easy to remember too - I'm not good with complicated stuff these days!

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  2. Thanks so much for that- I've just been given a bag of tomatoes and am working up to make pasta sauce with them. Mr GBT hates the skin so perfect timing!
    Arilx

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    Replies
    1. Yup, my OH hates the skin too - and has been known to patiently go through his meal - or chutney -carefully taking out every bit of skin.

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  3. I know, all those years dipping and peeling!

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  5. I did this on Saturday- one batch of fresh tomato sauce now frozen- have been passing this tip on!
    Arilx

    ReplyDelete
    Replies
    1. yay! Glad it worked for you - wish I had known about it years ago!

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