Today I would like to share with you the easiest way to peel tomatoes. ~MERCH~ My t-shirts: www.bonfire.co... Old Style T-shirts: orsararecipes.... ~Social Networks~ Facebook: / orsararecipes Instagram: / orsararecipes
I remember doing that when my dad brought me a bushel basket full. In fact sometimes I would just soak them in the sink in HOT water. I used to put them in a blender and purify them. Put in freezer bags & freeze. Thank you for sharing your quick ideas ❤
I'm glad you're showing this video because there's a lot of cooks out there experienced A newbies. I learned this from my grandmother. we used to blanch the fruit to peel the skin before we canned them. I was trained by a French teacher and worked for the Marriott corporation. I'm retired no, but I enjoy watching cooking shows and you're a blessing and I find you're humor funny when you sing and dance a little. That takes you to a different level from the serious stuffy cooks out there. You have fun, you have a passion for food.. Thank you.
@@squatchjosh1131 thank you. I can tomatoes for a marinara sauce. I don't see how that skin, makes a difference. In taste. Never peeled a tomato. In my life. Most nutritional part of a tomato. In my food business, ever heard of peeled. We use millions of tons of tomatoes. Pureed, diced. Sure. But never peeled. We make soups and sauces. Every day. Just sounded weird to me. The labor cost would be astronomical. I doubt highly it would change the flavor profile. Or texture. Not worth the effort. Roasted tomatoes for salsa myself? Never peel them. You would lose the charred flavor. Interesting people take the time to peel them. I was unaware, that some people take time to do that. In mass production, I don't think peeling is economical. Stewed tomatoes are peeled. But we don't use them. In anything.
Love your channel. I’m 75 and watching and listening to you sends me back 70 years. I was a little boy sitting in my grandmother’s tiny kitchen watching her cook. How she prepared all those fantastic meals, for a dining room full of people still amazes me to this day. Some of the happiest days of my life … Love and miss you grandma.
I did this with plum tomato but didn't think it would work for the small ones. That frozen tomato sure was fast too and no cutting. I will start to do this now
I freeze my excess tomato harvest. I use these to make base sauces for spaghetti, chillis and curries. I boil them until soft (no added water), then put them in a blender until completely blitzed. The skin and seeds have 3 times more lycopene than the pulp as well as amino acids, zinc, manganese, copper and iron. So, I don’t understand why you would lose the skins if you are making sauces. I’m happy to learn something I’m missing.
When it comes to pasta sauce, I prefer not to use the skin and seeds. I let the frozen tomatoes defrost in a bowl. They will give up their water. Then I squeeze and the skin and seeds are gone, along with any off-tastes the tomatoes may have acquired in the freezer.
Wow Pasquale thank you very much for the video I didn't know I can do that I used to didn't know what to do with so many tomatoes I used to have before from the garden that my husband grow thanks😊🤗
Hi chef always injoy watching your channel you peeled the fresh tomatoes just like my nonna taught me nothing better then fresh tomatoes 😋 and fresh tomatoe thanks for sharing take care
The frozen will release their skins without hot water. Just let them start to thaw and the skins release just as easily without boiling water!. Big tomatoes will also do that if you core them before you freeze them and as they start to thaw, an hour or less in the sink, will peel just as easily as the cherry one!
Thank you so very much for all that you do for your You Tube viewers and subscribers too. You make excellent food cooking videos that are easy to follow, and also very funny too! Thank You!
I always freeze my tomatoes as it makes it so easy to peal. I can all my extras as diced tomatoes that can be used in anything including salad. I currently have six one gallon bags in the freezer.
Yes, once frozen they lose flavour. I do about 100 lbs of roma tomatoes every year. I use the hot water bath to remove the skins, and then make homemade canned tomatoes. The flavour is phenomenal!
