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Old 09-18-2006, 11:51 AM   #1
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Question To Peel or Not To Peel ...

Hello All,
I have a ton of tomatoes from my own garden and then from everyone else this year (I hate to see people just toss them so I tend to take on everyone else's overflow!). I am canning the regular tomatoes to use over the winter but want to make spaghetti sauce from the romas (going to freeze, not can).

Here's what I'm going to do ... chop the tomatoes, simmer with garlic, onion, carrot and celery (and seasoning), run through blender, divide and freeze.

Here's my question ... would you recommend peeling the tomatoes first or can I leave them on since I'll be running them through the blender? I won't run them through very long as I want it a little chunky, not a puree.

Suggestions?

Thank you in advance!

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Old 09-18-2006, 11:53 AM   #2
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IMO, first step would be to core the tomatoes and make an x on the opposite end... then blanch them in boiling water for around 30 seconds and submerge in ice water to stop the cooking. this will make the skins slip off easily.

You won't be happy with your canned tomatoes if you have left the peels on, I don't think.......
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Old 09-18-2006, 12:03 PM   #3
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By all means do remove the skins. Your resulting sauce will be better, especially if you want to leave it a bit chunky.

I've been canning my Romas for years and always remove the skins. I also wash and dry them, then freeze them whole for soups, chili, etc. The nice thing about freezing them whole is that, as they thaw the skins almost jump off without needing to be put in boiling water. It's great.

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Old 09-18-2006, 12:04 PM   #4
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I always peel mine before making sauce or salsa, and I use mostly romas. I just drop them in hot water and the peels slip right off. Of course, when you are dealing with lots of tomatoes it can be time consuming.
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Old 09-18-2006, 12:07 PM   #5
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Do exactly as ChefJune says. That is how i do them for my Portugaise sauce and tomato confit. Removing the seeds in imperitive as they will be bitter in a sauce.
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Old 09-18-2006, 12:08 PM   #6
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Thank you all for your responses!

Quote:
Originally Posted by carolelaine
when you are dealing with lots of tomatoes it can be time consuming.
This is what I was trying to avoid ... but because I'm peeling my regular tomaotes to can, I guess it's not that much more to do the romas too.

For those of you who freeze them whole ... do you blanche them first?

Thanks all!
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Old 09-18-2006, 12:12 PM   #7
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If you do it the way June described, it's not that bad a task, even with a ton of fruit. Core them too, as she noted.
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Old 09-18-2006, 12:12 PM   #8
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if you do as June says, they will peel easier than an orange
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Old 09-18-2006, 12:14 PM   #9
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For tomato suace, I run them through the juicer/strainer on my kitchen Aide. w.
You don't even have to cook the tomatoes...you can run them through raw, if you wish.
You could also use an old-fashioned food mill and lots of elbow...but they must be cooked for that.
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Old 09-18-2006, 12:27 PM   #10
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When I freeze my whole tomatoes, I never blanch them. I just wash them thoroughly and make sure they're dry before I put them in zip-lock bags.

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