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TOMATO TIPS




Source of Recipe


the web
Never store tomatoes in the refrigerator; it ruins their flavor. But you knew that, didn't you? Here are some other tips:

To peel tomatoes: Place them in a large strainer and submerge in boiling water for 5 to 10 seconds; remove and plunge into ice water for about a minute. The skin will pull away.

To seed tomatoes: Cut in half horizontally and gently squeeze each half to release the seeds. Hook out the seeds with your fingers if necessary.

To oven-dry tomatoes: Slice meaty Roma or plum tomatoes almost in half lengthwise; gently squeeze out seeds and juice. Place on racks over sheet pans or foil and place in the oven on its lowest temperature (a gas pilot light probably would be warm enough). Prop the oven door ajar with a wooden spoon to let moisture escape. Let the tomatoes dry about 16 hours or until they feel leathery. (Rotate them occasionally for even drying; you can take them out briefly and set them aside if you need to use the oven.) Layer with herbs in jars; cover with olive oil and refrigerate.

To make "tomato dust": If you are peeling a large quantity of tomatoes, Ronni Lundy suggests this use. Place the skins on a nonstick baking sheet in a 200-degree oven for about 2 hours or until completely dry. Let them cool and pulverize in a spice grinder or mortar; use in olive oil or salad dressing, or sprinkle over vegetables.