When making tomato sauce
To remove the skin, do you boil and shock to peel or cut in half and grate the flesh from the skin on a grater?
shareBoil and shock for me
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MovieChat Forums > General Discussion > When making tomato sauce
I open cans containing peeled tomatoes. π
shareMe, too.
shareI open cans of tomato puree!
And add seasoning and goodies.
My wife started a garden. We have tomatoes coming out of our ears, trying to figure out what to do with them. So while this is a fantastic option when the sauce is the end goal, it doesn't do much good when we're trying to figure out what to do with all of our harvest. ππ
share"We have tomatoes coming out of our ears, trying to figure out what to do with them."
That's the only logical reason to ever make your own tomato sauce from fresh tomatoes, since canned is practically guaranteed to be better than anything you can make at home (certain brands, anyway). That's why award/competition-winning pizza chefs, like Tony Gemignani, use canned tomatoes to make pizza sauce.
Certified San Marzano. This is the way.
shareGotcha. Well that is a pretty good problem to have because nothing beats fresh tomatoes for sandwiches, salads and many other dishes. If you like your neighbors Im sure they will be glad to take some off your hands.
share"We have tomatoes coming out of our ears, trying to figure out what to do with them."
Vacuum sealer to the rescue!
https://www.youtube.com/results?search_query=vacuum+sealer+tomatoes