Our ample supply of tomatoes this season came from our neighbor!!! He wanted to grow them more than consumer them, win-win. At the end of the season we had a huge bag of green ones. I used a few to make a sofrito for the freezer and left the rest in a shopping bag. A week later I noticed they were beautifully red! I'd do anything to avoid skinning a tomato by boiling/shocking, etc.
I'm not sure where I read about this method, so I'll just say I made it up myself and thought I'd share it with you. Fast, no boiling, little waste.
Cut the tomato to expose an unskinned surface, grate on a box grater, the skin stays behind. I froze the ground insides.
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