Just a quick question about preparing tomatoes. I just spent far longer than expected simply skinning and slicing some (please note the exceptional alliterative quality of those last 5 words. . . LOL).
Getting the skin off was easy. I blanched them in hot water and it simply peeled off. I did notice a difference in the fresh, home-grown ones that my boyfriend's neighbor gave to us and the ones we bought to come up with enough for my recipe. The skin on the home-grown ones slid off much more easily after blanching. Any idea why? Suggestions to make the store-bought ones that easy?
Then I moved on to the actual slicing. Nightmare! Whenever I thought I'd removed all the seeds I could, about a million more would pop up out of nowhere. If anyone knows of a relatively quick/simple way to remove as many seeds as possible, please share! I'd really appreciate it and I'm sure there are others here who will as well.
I'm off to finish putting together my dish - will post the recipe here if it comes out as good as it sounds.
Thanks in advance!