Tomatoville® Gardening Forums


Notices

Post your favorite tomato-based recipes here.

Reply
 
Thread Tools Display Modes
Old May 9, 2017   #16
Relish
Tomatovillian™
 
Join Date: Apr 2017
Location: UK
Posts: 6
Default

Quote:
Originally Posted by SteveP View Post
Looks pretty cool and effective to me. I bet after adding garlic, onions, mushrooms, basil, S&P and some Italian seasoning and simmering it for an hour to reduce the water it would be really good. I am definately going to try this when I get tomatoes.
I like your style....
Relish is offline   Reply With Quote
Old May 9, 2017   #17
Rockporter
Tomatovillian™
 
Rockporter's Avatar
 
Join Date: Feb 2012
Location: Texas Coastal Bend
Posts: 3,205
Default

hmm, I just took off a pan of tomatoes that I cooked down and cooled. Tomorrow I will have to do the best I can to get as many seeds as possible out of it before I use the immersion blender on it to make the sauce less chunky. I would try the grater, but I would remove as many seeds as possible first, then cook it down.
__________________
In the spring
at the end of the day
you should smell like dirt

~Margaret Atwood~






Rockporter is offline   Reply With Quote
Old May 9, 2017   #18
shule1
Guest
 
Posts: n/a
Default

Quote:
Originally Posted by LoreD View Post
Really cool method for removing the skin.

http://www.metaspoon.com/tomato-sauc...-food?cat=food
Thanks for the tip!

I like tomato skins, but it looks like a quick way to make fresh sauce/salsa without a food processor or something. I could always use the skins for something else. Maybe tomato vinegar!
  Reply With Quote
Old May 9, 2017   #19
sdambr
Tomatovillian™
 
sdambr's Avatar
 
Join Date: Jun 2014
Location: Long Island, NY
Posts: 421
Default

Thanks for sharing, I tried this last night and used it to make a dressing for a salad. Worked and tasted great!
__________________
Sue

"There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle."
Albert Einstein
sdambr is offline   Reply With Quote
Old May 12, 2017   #20
Frank D
Tomatovillian™
 
Join Date: May 2016
Location: Arkansas, Zone 7b
Posts: 101
Default

Quote:
Originally Posted by shule1 View Post
Thanks for the tip!

I like tomato skins, but it looks like a quick way to make fresh sauce/salsa without a food processor or something. I could always use the skins for something else. Maybe tomato vinegar!
Or Vodka!
Frank D is offline   Reply With Quote
Old May 12, 2017   #21
BigVanVader
Tomatovillian™
 
BigVanVader's Avatar
 
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
Default

Quote:
Originally Posted by Rockporter View Post
hmm, I just took off a pan of tomatoes that I cooked down and cooled. Tomorrow I will have to do the best I can to get as many seeds as possible out of it before I use the immersion blender on it to make the sauce less chunky. I would try the grater, but I would remove as many seeds as possible first, then cook it down.
I always half then squeeze out juice/seeds over a fine mesh strainer. Gets 100% of seeds and then I can add back juice if needed plus save all my seeds in one process.
BigVanVader is offline   Reply With Quote
Old May 12, 2017   #22
jtjmartin
Tomatovillian™
 
jtjmartin's Avatar
 
Join Date: May 2016
Location: Williamsburg VA Zone 7b
Posts: 1,110
Default

Added to my list to try! Thanks for posting.
jtjmartin is offline   Reply With Quote
Old May 12, 2017   #23
shule1
Guest
 
Posts: n/a
Default

I tried the cheese grater method. It works pretty well.
  Reply With Quote
Old May 12, 2017   #24
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Not gonna happen at my house I have a food processor and I don't mind skins.
Not that it isn't a bad idea.
To me sauce and salsa mean the same thing.
Worth
Worth1 is offline   Reply With Quote
Old May 12, 2017   #25
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
Default

I don't mind skins either and figure they are good for me. On the other hand, my chickens love them. So, either way, I eat them
__________________
Corona~Barb
Now an Oregon gal
coronabarb is offline   Reply With Quote
Old May 12, 2017   #26
Rockporter
Tomatovillian™
 
Rockporter's Avatar
 
Join Date: Feb 2012
Location: Texas Coastal Bend
Posts: 3,205
Default

Quote:
Originally Posted by BigVanVader View Post
I always half then squeeze out juice/seeds over a fine mesh strainer. Gets 100% of seeds and then I can add back juice if needed plus save all my seeds in one process.

Great idea!
__________________
In the spring
at the end of the day
you should smell like dirt

~Margaret Atwood~






Rockporter is offline   Reply With Quote
Old May 12, 2017   #27
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
Default

Good idea. Save seeds, save the juices, grate for a quick sauce. Put the skins into the
dehydrator for powder.
I could see doing that once in the fall. Or freeze the skins until enough are collected
for the dehydrator. Skins have a lot of flavor, especially for powder.

I don't usually bother skinning/seeding for most things but dehydrating i need to get some of the
moisture out so i save the juices.
oakley is offline   Reply With Quote
Reply


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 06:51 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★