Forum home› Fruit & veg
This Forum will close on Wednesday 27 March, 2024. Please refer to the announcement on the Discussions page for further detail.

Update on tomato peeling

B3B3 Posts: 27,505
in Fruit & veg

Here are some refinements  to the method
1 chuck loose tomatoes  into freezer 

2 bag them up when they're  marbles

3 Fill a large bowl  with cold water ( you don't  need to run the marbles under the tap)

4 put a small quantity of marbles into the bowl.
30 seconds in the bowl is optimum. 

5 rub off the skin 

Note : 
After one minute, the tomatoes will begin to go mushy.  That's  why its important  not to put too many in the water  
In London. Keen but lazy.
«1

Posts

  • B3B3 Posts: 27,505
    I prefer to make the sauce without the skins. Also the skins on my sweet million are inedible. 
    In London. Keen but lazy.
  • PlashingPlashing Posts: 328
    This method works the same plums out of the freezer I just give them a few seconds in the microwave and the skins come off easily.
  • B3B3 Posts: 27,505
    That sounds a bit less messy than my method. I'll give it a go😊
    In London. Keen but lazy.
  • ObelixxObelixx Posts: 30,090
    No room in my freezers for tomatoes and, in any case, they contain so much liquid it would be a waste of space so I just bung them ina big pan, washed and bigger ones cored and chopped and then cook them down by half or more.  Blitz in food processor or liquidizer  - which solves the problem of tough skins but keeps flavour and fibre - and bottle in sterilised jars.   

    I then submerge the jars, 5 or 6 at a time, in a big pan of boiling water for a few minutes then leave them to cool in their own time.   Dry, label and keep in a cool cupboard.  I need at least one, sometimes 2 a week thru the year and I've just used up the last of last year's jars 3 weeks ago for a tomato and tamarind based fish curry.   Yum!
    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
  • Chris314Chris314 Posts: 51
    edited August 2020
    I generally peel off the skins (using the boiling water method) AND remove the pips.
    If I don't I often get 'tummy upset' ....
    Most of them go for chutney making.
  • B3B3 Posts: 27,505
    This lot are in a low oven with olive oil balsamic vinegar and a bit of sigat. Will  sieve them and maybe add some butter. Dithering about adding fried onions. No Italian herbs in case I use it for a curry.
    Last batch was skins ,onions and all. I've got plenty of material to experiment with. Must remember to label them.
    Next batch will be Plashing's microwave method.
    In London. Keen but lazy.
  • BobTheGardenerBobTheGardener Posts: 11,385
    I wonder if putting fresh tomatoes in the freezer for just a few minutes (so that just the very outer layer freezes) would accomplish the same effect as the 'hot water method' of peeling fresh tomatoes for cooking?  If so, it'll be much safer and more convenient than using a bowl of hot water!  I shall perform the required experiments forthwith and report back!  :)
    A trowel in the hand is worth a thousand lost under a bush.
  • B3B3 Posts: 27,505
    I use a bowl of cold water with the frozen ones.
    In London. Keen but lazy.
  • ObelixxObelixx Posts: 30,090
    @Chris314 - if you can't tolerate the seeds and skins, grow the big beefy marmande types - very fleshy and far smaller ratio of seeds and skins per kilo.

    Have just chopped up enough big orange, yellow and red tomatoes plus a load of Sungold cherry toms to fill my 15 litre preserving pan.   Now they're on to cook down slowly and reduce by half.......then blitz.   I've added some oregano, just for a change.
    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
  • edhelkaedhelka Posts: 2,351
    I am willing to peel large plum tomatoes (boiled water method) but not cherries. Just imagining that amount of work scares me.
Sign In or Register to comment.