Sunday, July 9, 2017

Peeling Tomatoes

Good day, reader friends!

I have several things to share here on the blog with you! The garden and canning are keeping me so busy, I just can't seem to find enough time to get posts written! That's a good problem to have, though! This is a short post I knew I could squeeze in before the children wake up.

Yesterday, I tried my hand at Black Bean and Corn Salsa! I cannot wait to share the recipe with you! As I was taking pictures to prepare for that post, I realized I was going to have to do something to shorten that post some. That's how the idea for today's post was birthed.

One of the key steps in making that salsa is to peel the tomatoes. I have several friends who were never taught their way around a kitchen and have been so busy living their life, they have not had the opportunity to teach themselves. They enjoy having basic tasks broken down into easy to understand steps. This post is for them and my reader friends who find themselves in the same boat. I know I am grateful for my friends, Barbara Ann and Lisa, who came and taught me when I made my first batch of salsa and spaghetti sauce!

The first step is to set a large pot of water to boil on the stove. The water only needs to be deep enough to submerge your tomatoes. Next, gather and wash your tomatoes.

Continue by cutting the core from the tomatoes with a small paring knife. I also like to lightly score an X through the skin on the bottom of the tomato with my knife. It seems to make the skin split more easily in the hot water.

When all the tomatoes have been cored, it's time to drop the tomatoes into your boiling water. It's important to wait until the water is at a rolling boil before dropping the tomatoes. I drop the tomatoes into the water three or four at a time. It's important to only do a few at a time to be able to pull them out of the hot water quickly. To remove them, I used a fine mesh strainer with a handle, but a slotted spoon can also be used.

Leave the tomatoes for 30-45 seconds or until the skin starts to split.

Immediately drop them into cold water to quickly cool them back down. Somehow I managed to not get a picture of them cooling in the sink. You can catch a glimpse of it in the picture above, but I'm sure you get the idea. It's just a little cold water in the sink with a little ice to make sure the water is nice and cold. Again, the water doesn't have to be deep, just deep enough to submerge the tomatoes. It doesn't take long for them to cool. I was pulling one batch out of the sink as I was putting one batch from the boiling water in. Once your red (or green) globes of yumminess have cooled, move them to a strainer to drain.

The green tomato is a ripe. It is a
Green variety from Baker Creek
Called Green Vernissage. They are
So yummy!

Here you can see how the skins are already pulling away from the tomatoes. That is exactly what you want to see. Now all that is left to do is gently slip and peel the skins from the tomatoes.

There you have it, my friends! Nice and easy and quick! Before I leave you, I would like to add one last tip. Make sure your tomatoes are nice and ripe. It makes this process much easier. I have done it with tomatoes that weren't as ripe, and it didn't work as well.

Until we meet again, may you be blessed!💕

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