Use these step by step instruction on how to peel and seed tomatoes for canning, freezing, sauce or soup. Instructions include a recipe and step by step photos.
- ripe tomatoes
- Bring a large pot of water to a boil. Set up an ice bath by filling a large bowl with ice and water.
- Meanwhile, core tomatoes and score a small “X” in the bottom of the tomatoes.
- Add the tomatoes to the boiling water, working in batches if preparing more than four medium tomatoes, and let cook until the skin starts to curl back along the edges. [For garden ripe tomatoes this will happen in about 35 seconds.]
- Transfer the tomatoes to the prepared ice bath with a slotted spoon. When tomatoes are cool, remove them from the ice bath with the slotted spoon.
- Peel the skins off the tomatoes with a paring knife.
- Cut tomatoes in half along the equator exposing seeds.
- Set a sieve inside a bowl. Squeeze tomato seeds out into the sieve. The juices will collect in the bowl below. It may be necessary to poke the seeds out with your finger to get them all out.
- Press any juice out of the seeds through the sieve. Discard seeds and skins. The juice in the bowl can be used in recipes, canning or in place of vegetable broth.
- Chop tomatoes as desired.
The same method thorough step 5 works for peeling fresh ripe peaches as well.
- Serving Size: 1/2 cup chopped tomatoes
- Calories: 16
- Fat: 0 g
- Carbohydrates: 3.5 g
- Fiber: 1 g
- Protein: .7 g