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...
I shall remember that! Thanks.
ReplyDelete... so easy to remember too - I'm not good with complicated stuff these days!
DeleteThanks 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!
ReplyDeleteArilx
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.
DeleteWow
ReplyDeleteI know, all those years dipping and peeling!
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ReplyDeleteI did this on Saturday- one batch of fresh tomato sauce now frozen- have been passing this tip on!
ReplyDeleteArilx
yay! Glad it worked for you - wish I had known about it years ago!
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