If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Saturday, October 1, 2011

Neat trick peeling tomatoes




I saw the neatest trick on the Martha Stewart Show this past week. Now I don't know about you but I enjoy watching her show, I always learn something. Now I admit there are some things I can not afford or even consider trying, just doesn't fix into my lifestyle. And years ago  that would of been a majority of her show but now it seems her focus is more natural, organic, affordable and just practical. This is one of those practical things. I'm showing you with one tomato but when my tomatoes finally ripen, I'm going to use this technique for making my tomato sauce. It's a way of skinning your tomato without having to go through the blanching process. 

You'll clean and put your tomato(s) in the freezer

Now I'm showing with one so I put in a bowl but when I'll do more I'll put them on a cookie sheet.

Once frozen, put out on the counter and start letting it thaw. Once you can tell that the outside of the tomato is thawed (about 45min) take a knife and core it out.

Then from the spot where you cored, start peeling the skin. It just peels so easily. This is so much easier than boiling the water, blanching the tomatoes and then putting them in the ice bath.. Do not have to worry about over cooking the tomato or not enough.

Then she shared a very good tomato sauce recipe. Shown it being put over spaghetti squash but I use pasta because I didn't  have a spaghetti squash


Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, grated
  • 2 1/2 pounds fresh or frozen heirloom tomatoes, grated (yes grated the frozen tomato)
  • 2 tablespoons unsalted butter
  • Coarse salt and freshly ground black pepper
  • Crushed red pepper flakes

Directions

  1. Heat olive oil in a medium saucepan over medium heat. Add onion and cook until translucent. Add tomatoes and butter; cook, stirring, until butter has melted. Season with salt, pepper, and crushed red-pepper flakes. Let cook until sauce has thickened, 25 to 30 minutes.

There is also a new book coming out this month called
The Heirloom Life Gardener
by Jere & Emilee Gettle

Product Details

This is on my wish list



Till next time
Kat
=^..^=

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