Why take skins off and seeds out of tomatoes?
#11
Super Member
Join Date: Jun 2011
Location: Illinois
Posts: 9,018
You should be able to find a colunder at a canning supply store, sorry about spelling, they are a cone shaped item with a wooden stick . They have holes in the cone and sit in a stand, you partially cook the tomatoes and place in cone using stick to go around and it pushes out seeded tomatoes and the skin is retained in the cone.
#12
Power Poster
Join Date: May 2008
Location: MN
Posts: 24,392
Do you scald your tomatoes before peeling them?
Drop a whole tomato into boiling water for 15 to 20 seconds (you will need to experiment with the timing) - take the tomato out of the water and put it in cold water.
The skins peel off very easily this way.
If the skins don't come off easily, leave them in the water for a few seconds longer. If the top layer is mushy, leave them in the water for a few seconds less.
You can peel the tomatoes and then squeeze a lot of the seeds out - if you want, you can squeeze the juice and seeds in a jar and strain the liquid out. Sometimes they say to remove the seeds to get some of the extra liquid out and the sauce will be thicker.
Drop a whole tomato into boiling water for 15 to 20 seconds (you will need to experiment with the timing) - take the tomato out of the water and put it in cold water.
The skins peel off very easily this way.
If the skins don't come off easily, leave them in the water for a few seconds longer. If the top layer is mushy, leave them in the water for a few seconds less.
You can peel the tomatoes and then squeeze a lot of the seeds out - if you want, you can squeeze the juice and seeds in a jar and strain the liquid out. Sometimes they say to remove the seeds to get some of the extra liquid out and the sauce will be thicker.
#13
Junior Member
Join Date: Oct 2013
Posts: 290
I remove seeds from fresh tomatoes because I do not like the slime like substance around the seeds. If cooking I use canned products that do not include the seeds. If I end up with lots of seeds (whole canned tomatoes) then they go in the blender first.
#14
I'm a grandma too and I used the Foley Food Mill (drs. orders) to grind up our son's food instead of buy Gerber's baby food in a jar. He said this was healthier and cheaper. So now, he is grown and I changed from baby food to doing tomatoes (I boil them, cut them in half, run them through the Mill and pour the juice into Miracle Whip jars and freeze it for sauce or soup (cream of). Also I make THE best apple sauce exactly the same way I do tomatoes except I cut and core the apples first - moosh 'em all up in the Foley and put them in plastic bowls (whatever) and freeze them. That is really good too. NO SUGAR!!!!!!!! I do it all the easy way. Have fun! Edie
#15
Member
Join Date: Jan 2012
Location: Circleville, OH
Posts: 89
I also use an immersion blender. It makes the BEST sauce and juice. When cooking the tomatoes, I don't add water - I add a can of tomato juice (Red Gold is best). Less water separation at the top and for sauce, it cooks down faster.
#16
Super Member
Join Date: Nov 2006
Location: Bar Harbor, ME.
Posts: 2,911
I've been making my own sauce for years and never take the skin off nor discard the seeds. I cook the sauce to the degree I want it then put it through my blender and voila', seeds and skins are chopped right into the sauce. I think this is a more healthy alternative to taking the skin off plus, I'm lazy. Time doing that is time taken way from my quilting :-)
#17
Super Member
Join Date: May 2010
Location: Round Rock,Texas
Posts: 6,135
You should be able to find a colunder at a canning supply store, sorry about spelling, they are a cone shaped item with a wooden stick . They have holes in the cone and sit in a stand, you partially cook the tomatoes and place in cone using stick to go around and it pushes out seeded tomatoes and the skin is retained in the cone.
https://www.lehmans.com/p-3101-alumi...food-mill.aspx
#18
Member
Join Date: Jan 2012
Location: Circleville, OH
Posts: 89
I love my food mill. Once I go through the tomatoes with the immersion blender, making it into almost a sauce, I run it through the food mill and all that's left are the seeds and maybe a few stubborn skins.
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