Tomato Techniques
Tomato Techniques To peel: Fill a saucepan with enough water to cover tomatoes; bring to a boil. Immerse tomatoes about 30 seconds; drain and cool. Remove stem ends and slip off skins. To seed: Cut tomatoes in half crosswise. Gently squeeze each half, using your fingers to remove seeds. To reserve the juice for use in dressings, sauces or soups, seed the tomato into a strainer held over a bowl. Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato. Using a spoon, scoop out the pulp. Roast: Preheat oven to 450°F. Halve tomatoes crosswise. Place halves, cut side down, on a shallow baking pan; brush with oil. Roast until lightly browned, about 20 minutes; cool. Remove skins and stem ends. Slow-Cook: Preheat oven to 300° F. Remove stem ends; slice tomatoes. Place slices on a shallow baking pan; brush with oil. Cook until tomatoes soften and shrink, about 45 minutes. Tomato Equivalents 1 small tomato = 3 to 4 ounces 1 medium tomato = 5 to 6 ounces 1 large tomato = 7 or more ounces 1 pound of tomatoes = 2-1/2 cups chopped or 1-1/2 cups pulp
Tomato Equivalents
McClug
6/29/2004
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