Easy enough
So it has come to my attention that some folks may not know how to do this.
Remember to not cut the bad spots out, if there are any, until after splitting the skins.
Repeat step one billions of times over a life span
Start by cutting an X into the bottom of each tomato.
Geronimo
Toss a bunch into a pot of boiling water. Don’t overcrowd the pan. The tomatoes will rise to the top and roll around a bit.
This is just a nice photo
After about a minute the skin will split on the tomatoes. Scoop them out when this happens and place in a large bowl to cool.
Excuse me did I ripe my pants
Once all the tomatoes have split and are removed from the pan, wait until they are cool enough to handle.
That is about half the amount needed for a batch of gravy
Grab the skins and pull them away from the flesh. Repeat until all are stripped. Cut any bad spots or bruises off now as well. From here the tomatoes can be canned, cooked or stored in the refrigerator.
Let them cool down enough first
Thanks for the lesson.. learnt something this fine early morning…
This is how I spend my Saturday afternoons in September. It makes me happy to see a really large Roma tomato in the bunch.
This was good, Thank you dear Rufus, but as always your photographs captured me much more
Love, nia
please share some of your lovely tomatoes!
I´ll be doing this today…but your tomatoes look so much prettier than mine!
We had such a rainy spring here that the tomato crop is not going to be good. I so look forward to good tomatoes, but It ain’t going to happen this year.
Ha, “for a batch of GRAVY.” You’d make my grandmother proud. Great, simple instructions.
Great tutorial.
Gravy? Honey, your roots are showing!
I wish I had the patience to do this. What a great idea to have your own homemade canned whole plum tomatoes tho! I bet they’re way better than the store bought variety.
Tomatoes are slow here too, this year, but I did get some from the farmers’ market last Sunday
Interesting–so you don’t shock them in an ice bath afterwards? I’ve tried this method with peaches, apricots, and tomatoes and tomatoes are the only fruit that work reliably for me.
Cool, thanks for the tip. Can you do one for peaches, the bane of my existence (try as I might, the damn skins won’t come off no matter how I do it.
Ha, Katherine won’t do peaches that way. It’s supposed to be the same technique, but she can’t get it to work. I don’t think I’ve tried it.
Do you just use a peeler to peel peaches, then?
Or a knife. Katherine leaves the peels on in anything savory. We only peel them for sweet stuff.
That was a very educative post and beautifully photographed too
Very cool detailed picture description! Bravo!
I’ve really been enjoying all of your tomato posts. It seems your tomatoes have done well even though you have had such hot weather…that’s good.
Look at all of those fabulous tomatoes!
Loving the Tomato Series !
I’ve done this a few times and I’m still amazed at how easy it is.
Useful post — thanks!
These would rival even San Marzano tomatoes!
It’s been a long time since I’ve stewed tomatoes… I’ve recently been cheating with the canned stuff as I’m short on time, but hey, it’s never the same!
I didn’t know how to do this–thanks for the tutorial!