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Leatherface

Tomato Question

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I am going to prepare a dinner for my wife for her birthday next week and the recipe calls for:

 

1 pound of fresh roma tomatos - peeled, seeded and chopped

 

Do they come like that or do I need to do that myself?

 

Thanks!

 

 

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I am going to prepare a dinner for my wife for her birthday next week and the recipe calls for:

1 pound of fresh roma tomatos - peeled, seeded and chopped

Do they come like that or do I need to do that myself?

Thanks!

 

It's on you.

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to peel, slice a small X at the bottom of each tomato and blanch in boiling water (maybe ten seconds). pull them out and the skins should peel right off.

 

to seed: cut each tomato in half, lengthwise. with the cut (flat) side down in your hand and your thumb over the rounded side to hold it in place, give it a swift, violent shake (over a sink is good since this can get a bit messy). the seeds should fly right out.

 

 

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Really? ahhh.. well she is definitely worth it so I guess my next question would be how does one go about doing that?

 

So there are no cans involved? LOL

 

When a recipe calls for "fresh", you can assume that there are no cans involved. ;):D

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Really? ahhh.. well she is definitely worth it so I guess my next question would be how does one go about doing that?

So there are no cans involved? LOL

 

There can be...what are youuu making?

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Curious, and not completely off topic. How many people bother to seed fresh tomatoes when they cook? I do remove the skins with the blanching method mentioned here, but I don't bother to seed them. Does it make a difference? Romas are already low on seeds.

 

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Romas are pretty firm and meaty, we freeze them whole.

When you thaw them out, the skins fall right off.

Halve them and the seeds can be removed easily with a spoon (usually don't bother)

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Curious, and not completely off topic. How many people bother to seed fresh tomatoes when they cook? I do remove the skins with the blanching method mentioned here, but I don't bother to seed them. Does it make a difference? Romas are already low on seeds.

 

 

Even for paste types that have few seeds I always remove them since they can get bitter when cooked and basically ruin any dish.

 

I never understood the skinning part though - why bother?

 

I just squeeze out the seeds, rough chop, drizzle a little oil, dash of salt, roast, then puree. Blanching, icebath, skinning - seems like a whole lot of trouble for nothin.

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Even for paste types that have few seeds I always remove them since they can get bitter when cooked and basically ruin any dish.

I never understood the skinning part though - why bother?

I just squeeze out the seeds, rough chop, drizzle a little oil, dash of salt, roast, then puree. Blanching, icebath, skinning - seems like a whole lot of trouble for nothin.

 

Normally the blanched tomatoes get put through a mill where the uncooked sauce is allowed to drain while the seeds and skin remain. I know a lot of people who don't like to eat tomato skin and especially seeds. When you are making batches of sauce for canning its well worth the trouble. I don't see the need to use fresh tomatoes as there are many canned that is just as good if not better than fresh.

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Well all I could find was grape roma tomatoes, so it took a little longer to prepare than I expected, but in the end, my wife loved it! Thanks for the tips! :D

 

Many times, especially this time of year until next summer, grape tomatoes are your best bet anyway if you are using fresh.

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