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No matter how I want to preserve tomatoes, the skins usually need to come off. Unless they're dead-ripe, it can be tedious to peel pounds and pounds of tomatoes.
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Often, a hot water dip will help loosen the skins. Instead of individually dipping each tomato into hot water, I go a step beyond and do a big batch so I can quicken the process!
- Core the tomatoes, cutting out the stem and the hard core.
- Cut out any blemishes or rotten areas.
- Make an X cut in the bottom of each tomato and fill a deep dish tub or pan with tomatoes.
- When the tub is full, pour in boiling water, covering the tomatoes. After 30 seconds to 1 minute, check the skin. If they peel right off, pour off the hot water, and cover with cold water to stop cooking.
- Remove the skins and prepare as desired. I remove all the seeds and liquid.
At this point, the tomatoes can be frozen in airtight containers or used in canning recipes!
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