Peeling Tomatoes

I just harvested the last of my tomatoes for the year, so it’s tomato sauce canning time! Since tomatoes ripen at different times, I freeze my tomatoes as they ripen, so that (hopefully) by the end of the season, I will have enough to make sauce. This year, I ended up with two full gallon bags of frozen Roma tomatoes and about another 3 lbs. of fresh tomatoes, so about 9 lbs. of tomatoes total. I have a food mill (my “Sauce Master” ) that removes the skins and seeds at the same time, and leaves you with a tomato purée, with no chunks. I wanted a chunkier sauce this time and found a recipe that left the seeds in, so I only needed to remove the skins. Peeling tomatoes is a bit time-consuming, but is very simple and easy.

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First, remove the stem. Then, with a paring knife, make a shallow X shape in the bottom (blossom end) of the tomato.

In batches of 3 or 4 tomatoes at a time, drop the tomatoes into boiling water until you see the skin start to peel away at the X (usually no longer than 30 seconds and sometimes much faster).

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With a slotted spoon, remove the tomatoes from the boiling water and put them directly into a bowl of ice water. This will stop any cooking that may have started from the blanching.

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The peels should then slide right off!

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This works for fresh or frozen tomatoes that have been thawed (it’s just not as pretty).

If you have chickens, you can feed the skins to them. They love them!

 

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