Does anyone know an easy way to peel tomatoes?

Got a few too many…thought I’d pop a few in the freeza for later.

Has anyone used yellow tomatoes in a dish that you’d traditionally use reds?? Wouldn’t make any difference would it? apart from the colour flavour would be the same.

Muschee said:

Does anyone know an easy way to peel tomatoes?

Got a few too many…thought I’d pop a few in the freeza for later.

Has anyone used yellow tomatoes in a dish that you’d traditionally use reds?? Wouldn’t make any difference would it? apart from the colour flavour would be the same.

I use yellow tomatoes in a salad that calls for yellow beetroot and red tomatoes…so I have red baby beets and yellow tomatoes…drop dead gorgeous but a bit sweet…can’t say that I notice any difference in taste…all tomatoes have been tasteless the past 2 months.

Dinetta said:

Muschee said:

Does anyone know an easy way to peel tomatoes?

Got a few too many…thought I’d pop a few in the freeza for later.

Has anyone used yellow tomatoes in a dish that you’d traditionally use reds?? Wouldn’t make any difference would it? apart from the colour flavour would be the same.

I use yellow tomatoes in a salad that calls for yellow beetroot and red tomatoes…so I have red baby beets and yellow tomatoes…drop dead gorgeous but a bit sweet…can’t say that I notice any difference in taste…all tomatoes have been tasteless the past 2 months.

Been lucky my toms have done well for me. The brandywine yellows have been huge.

To peel, do a cross-cut on the blossom end of the whole tomato, just the skin, and make the cut about ½ inch long (more or less), drop into boiling water for a few seconds (can’t remember how many) then fish the tomatoes out…I used to do about 6 at a time…you can pretty much peel the skin off with your fingers this way

Muschee said:

Does anyone know an easy way to peel tomatoes?

Got a few too many…thought I’d pop a few in the freeza for later.

Has anyone used yellow tomatoes in a dish that you’d traditionally use reds?? Wouldn’t make any difference would it? apart from the colour flavour would be the same.

Apparently you drop them in boiling water for a few seconds (not sure how few, could be 10, could be 60) and the skin comes off more easily.

Dinetta said:

To peel, do a cross-cut on the blossom end of the whole tomato, just the skin, and make the cut about ½ inch long (more or less), drop into boiling water for a few seconds (can’t remember how many) then fish the tomatoes out…I used to do about 6 at a time…you can pretty much peel the skin off with your fingers this way

Doh! Neither of us can remember how long! LOL!

hortfurball said:

Dinetta said:

To peel, do a cross-cut on the blossom end of the whole tomato, just the skin, and make the cut about ½ inch long (more or less), drop into boiling water for a few seconds (can’t remember how many) then fish the tomatoes out…I used to do about 6 at a time…you can pretty much peel the skin off with your fingers this way

Doh! Neither of us can remember how long! LOL!

OK, just going to consult with “Bobby fulton’s mum” now…

Dinetta said:

hortfurball said:

Dinetta said:

To peel, do a cross-cut on the blossom end of the whole tomato, just the skin, and make the cut about ½ inch long (more or less), drop into boiling water for a few seconds (can’t remember how many) then fish the tomatoes out…I used to do about 6 at a time…you can pretty much peel the skin off with your fingers this way

Doh! Neither of us can remember how long! LOL!

OK, just going to consult with “Bobby fulton’s mum” now…

I stick the tomato on a fork, score it first, then hold over the gas flame for about 2 or 3 turns. I find the boiling water method ok, but it warms the tomato too much and makes them squishier to handle.

Dinetta said:

hortfurball said:

Dinetta said:

To peel, do a cross-cut on the blossom end of the whole tomato, just the skin, and make the cut about ½ inch long (more or less), drop into boiling water for a few seconds (can’t remember how many) then fish the tomatoes out…I used to do about 6 at a time…you can pretty much peel the skin off with your fingers this way

Doh! Neither of us can remember how long! LOL!

OK, just going to consult with “Bobby fulton’s mum” now…

Can’t find it, have only looked in two books so far

Here is a website:
http://www.recipesfor2.com.au/tips/86/tomato-peel-and-de-seed

Happy Potter said:

Dinetta said:

hortfurball said:

Dinetta said:

To peel, do a cross-cut on the blossom end of the whole tomato, just the skin, and make the cut about ½ inch long (more or less), drop into boiling water for a few seconds (can’t remember how many) then fish the tomatoes out…I used to do about 6 at a time…you can pretty much peel the skin off with your fingers this way

Doh! Neither of us can remember how long! LOL!

OK, just going to consult with “Bobby fulton’s mum” now…

I stick the tomato on a fork, score it first, then hold over the gas flame for about 2 or 3 turns. I find the boiling water method ok, but it warms the tomato too much and makes them squishier to handle.

Yes, I remember you have to time it just right with the boiling water…

http://www.globalgourmet.com/food/egg/egg0896/peeltmat.html

Support for Happy Potter…

:)

Happy Potter said:

Dinetta said:

hortfurball said:

Dinetta said:

To peel, do a cross-cut on the blossom end of the whole tomato, just the skin, and make the cut about ½ inch long (more or less), drop into boiling water for a few seconds (can’t remember how many) then fish the tomatoes out…I used to do about 6 at a time…you can pretty much peel the skin off with your fingers this way

Doh! Neither of us can remember how long! LOL!

OK, just going to consult with “Bobby fulton’s mum” now…

I stick the tomato on a fork, score it first, then hold over the gas flame for about 2 or 3 turns. I find the boiling water method ok, but it warms the tomato too much and makes them squishier to handle.

Oh that’s a brilliant idea HP! Gosh that’s the second time I’ve said that to you this week! Don’t go getting a big head now! LOL!

Dinetta said:

http://www.globalgourmet.com/food/egg/egg0896/peeltmat.html

Support for Happy Potter…

:)

Brilliant :)

hortfurball said:

Happy Potter said:

Dinetta said:

hortfurball said:

Dinetta said:

To peel, do a cross-cut on the blossom end of the whole tomato, just the skin, and make the cut about ½ inch long (more or less), drop into boiling water for a few seconds (can’t remember how many) then fish the tomatoes out…I used to do about 6 at a time…you can pretty much peel the skin off with your fingers this way

Doh! Neither of us can remember how long! LOL!

OK, just going to consult with “Bobby fulton’s mum” now…

I stick the tomato on a fork, score it first, then hold over the gas flame for about 2 or 3 turns. I find the boiling water method ok, but it warms the tomato too much and makes them squishier to handle.

Oh that’s a brilliant idea HP! Gosh that’s the second time I’ve said that to you this week! Don’t go getting a big head now! LOL!

Not a chance Horty ! Got a headache LOL

I go the boiling water treatment… no criss-cross first, just plunge for around 20-30 secs, fish out, cut off the bum bit and the skin falls away…

The scorching of the skin is generally reserved for capsicum but i supose it would work on tomatoes too.

Most tomato processing is done with the hot water treatment though

roughbarked said:

The scorching of the skin is generally reserved for capsicum but i supose it would work on tomatoes too.

Most tomato processing is done with the hot water treatment though

Morning RoughB , doing that to capsicums is what made me think of trying the same with tomatoes. It worked.

seeing as you are planning to freeze them, I would freeze them in their skins and when you take them out to thaw run under hot water (from the tap) first until you can rub the skins off easily.

bluegreen said:

seeing as you are planning to freeze them, I would freeze them in their skins and when you take them out to thaw run under hot water (from the tap) first until you can rub the skins off easily.

I do this..
remove skins in boiling water as above and then chop and cook With additives.. (garlic onion special herbs and spices;) )for long enough to create a tasty sauce, then I freeze it. This can be further cooked later on or simply warmed up depending on what you want to use it for. This sauce though is quite nice as tomato soup or a quick pasta dish.

I get my real pasta sauce from Italians, home made. ;)

Happy Potter said:

roughbarked said:

The scorching of the skin is generally reserved for capsicum but i supose it would work on tomatoes too.

Most tomato processing is done with the hot water treatment though

Morning RoughB , doing that to capsicums is what made me think of trying the same with tomatoes. It worked.

It’d be a lot more time consuming if you’re processing bulk.

personally I don’t bother peeling them. I don’t mind if there is a bit of skin in my sauce. I suppose if it were a tough skinned vairety I might, but then I would still just chop them up and make a sauce and fish bits of skin out while it is cooking!

I eat a great deal of tomato skin.. I agree.. but it isn’t really digested as well as the tomato.

The skin is also removed along with the seed so that it can be boiled down to a pulpy thick sauce.

bluegreen said:

personally I don’t bother peeling them. I don’t mind if there is a bit of skin in my sauce. I suppose if it were a tough skinned vairety I might, but then I would still just chop them up and make a sauce and fish bits of skin out while it is cooking!

I agree BG. I couldn’t be bothered. I chop tbhe toms and add just about any other vegies I have on hand, particularly onion, zucchinin, beans, carrots. broccoli etc. Cook it all up with brown sugar, seasonings and if making it like a mexican salsa will had chilli, otherwise I don’t. My family love it on pasta and aren’t too worried about skins. I mostly use roma types and cherry types

AnneS said:

bluegreen said:

personally I don’t bother peeling them. I don’t mind if there is a bit of skin in my sauce. I suppose if it were a tough skinned vairety I might, but then I would still just chop them up and make a sauce and fish bits of skin out while it is cooking!

I agree BG. I couldn’t be bothered. I chop tbhe toms and add just about any other vegies I have on hand, particularly onion, zucchinin, beans, carrots. broccoli etc. Cook it all up with brown sugar, seasonings and if making it like a mexican salsa will had chilli, otherwise I don’t. My family love it on pasta and aren’t too worried about skins. I mostly use roma types and cherry types

boy some typos there lol..but I am not going to fix them up ..lol

roughbarked said:

bluegreen said:

seeing as you are planning to freeze them, I would freeze them in their skins and when you take them out to thaw run under hot water (from the tap) first until you can rub the skins off easily.

I do this..
remove skins in boiling water as above and then chop and cook With additives.. (garlic onion special herbs and spices;) )for long enough to create a tasty sauce, then I freeze it. This can be further cooked later on or simply warmed up depending on what you want to use it for. This sauce though is quite nice as tomato soup or a quick pasta dish.

I get my real pasta sauce from Italians, home made. ;)

Morning All…what a bonus, I would’ve just frozen the toms, this sounds great.

roughbarked said:

I eat a great deal of tomato skin.. I agree.. but it isn’t really digested as well as the tomato.

they say we should eat more fibre…

bluegreen said:

roughbarked said:

I eat a great deal of tomato skin.. I agree.. but it isn’t really digested as well as the tomato.

they say we should eat more fibre…

I can vouch for the health benefits of one or two teaspoons of psyllium husks each day :)

bluegreen said:

personally I don’t bother peeling them. I don’t mind if there is a bit of skin in my sauce. I suppose if it were a tough skinned vairety I might, but then I would still just chop them up and make a sauce and fish bits of skin out while it is cooking!

Ditto

bluegreen said:

personally I don’t bother peeling them. I don’t mind if there is a bit of skin in my sauce. I suppose if it were a tough skinned vairety I might, but then I would still just chop them up and make a sauce and fish bits of skin out while it is cooking!

Speaking of tough skin…my tomatoes came from the seeds of shop bought vine ripened tomatoes which had perfect skins, but when I grow them, the skins are tough…anyone know why that might be? Obviously something I’m doing wrong.
Speaking of tomatoes, the reason I finally sacrificed my tomato plant to finish the paving is that it didn’t seem to appreciate moving house, LOL! All the fruit was small. Tasty but small.

hortfurball said:

bluegreen said:

personally I don’t bother peeling them. I don’t mind if there is a bit of skin in my sauce. I suppose if it were a tough skinned vairety I might, but then I would still just chop them up and make a sauce and fish bits of skin out while it is cooking!

Speaking of tough skin…my tomatoes came from the seeds of shop bought vine ripened tomatoes which had perfect skins, but when I grow them, the skins are tough…anyone know why that might be? Obviously something I’m doing wrong.
Speaking of tomatoes, the reason I finally sacrificed my tomato plant to finish the paving is that it didn’t seem to appreciate moving house, LOL! All the fruit was small. Tasty but small.

the shop bought one was most likely a hybrid, so the seeds didn’t grow true to type.

bluegreen said:

hortfurball said:

bluegreen said:

personally I don’t bother peeling them. I don’t mind if there is a bit of skin in my sauce. I suppose if it were a tough skinned vairety I might, but then I would still just chop them up and make a sauce and fish bits of skin out while it is cooking!

Speaking of tough skin…my tomatoes came from the seeds of shop bought vine ripened tomatoes which had perfect skins, but when I grow them, the skins are tough…anyone know why that might be? Obviously something I’m doing wrong.
Speaking of tomatoes, the reason I finally sacrificed my tomato plant to finish the paving is that it didn’t seem to appreciate moving house, LOL! All the fruit was small. Tasty but small.

the shop bought one was most likely a hybrid, so the seeds didn’t grow true to type.

Ah! Thanks BG. Might try again though just to confirm. I’ve always managed to produce rather delish cherry toms from the shop bought ones.

hortfurball said:

bluegreen said:

hortfurball said:

bluegreen said:

personally I don’t bother peeling them. I don’t mind if there is a bit of skin in my sauce. I suppose if it were a tough skinned vairety I might, but then I would still just chop them up and make a sauce and fish bits of skin out while it is cooking!

Speaking of tough skin…my tomatoes came from the seeds of shop bought vine ripened tomatoes which had perfect skins, but when I grow them, the skins are tough…anyone know why that might be? Obviously something I’m doing wrong.
Speaking of tomatoes, the reason I finally sacrificed my tomato plant to finish the paving is that it didn’t seem to appreciate moving house, LOL! All the fruit was small. Tasty but small.

the shop bought one was most likely a hybrid, so the seeds didn’t grow true to type.

Ah! Thanks BG. Might try again though just to confirm. I’ve always managed to produce rather delish cherry toms from the shop bought ones.

cherry types are more likely to be open pollinated I think.