Peeling & Seeding Tomatoes
- Soomaali
- Fiiqidda & Mira Ka Saaridda Yaanyada
- Français
- Peler & Épépiner les Tomates
- العربية
- تقشير وازالة بذور الطماطم
By Leila & Abdullahi · ·
There are times when a recipe calls for peeled, seeded tomatoes and anyone who tried peeling them with a knife knows how difficult it can be. If tomato peel and seeds do not bother you and those you cook for, then by all means use the whole tomato. We are not too fond of tomato peel in pasta sauces and it is something we disliked from childhood. When we are short of time, we blend the tomatoes but this does not work when we want chunks of tomato in the sauce.
Blanching tomatoes makes it a lot easier to peel them. Oftentimes, we use the same water for blanching tomatoes and cooking pasta. The process is quick and if the tomatoes are a bit firm, you will not need an ice bath. Removing the seeds is as easy as cutting the tomatoes in half crosswise and scooping the seeds out with a teaspoon. Do not throw away the seeds yet. Strain the precious juice from the seeds and add to the sauce you are preparing.
Watch
Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Method
Tap a step to mark it done.
Peeling & Seeding Tomatoes Bring the water to a boil.
Add the tomatoes after scoring the underside with a cross cut. Remove after boiling for 30 seconds.
Peel the skin after the tomatoes cool down.
Cut in half crosswise, and remove the seeds.
Dice the tomatoes or cut into strips.
Strain the juice from the seeds.
Comments
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Jezakelah this is a big lesson. That is exactly what most of us
need it. Specially when I am in a ruch I always put the seeds with
the juice. But I wonder? does the seed create another taste if
we put in the sauce?
No, it doesn’t. It is a matter of personal preference, and you can definitely use the whole tomato. We do not always peel and seed tomatoes, especially when we are making hearty stews and soups.