I find an easy way to utilize extra tomatoes is to slice them onto a lightly
(I like olive oil) and bake at about 250 degrees for several hours. You have to
an eye on them as they quickly go from a dehydrated stage to a burnt stage.
a very tasty tomato chip.
You probably didn't plant enough. I have them growing all over my back yard and
am having a bumper crop. Even after giving them to neighbors and eating them
crazy, I still have an excess. I guess it's all relative. Most of my tomatoes
heritage type, and they go bad quickly. Putting them in the frig is not a good
Skin and stems are removed.
The blanching technique for skinning makes it a piece of cake. :-)
I even skin tomatoes to use in cooking a lot here.
To blanch/skin a tomato:
Fill a small pot with water
Bring to a boil
Drop tomato into the boiling water.
Time for 10 to 15 seconds.
Remove tomato with a slotted spoon and immediately run under cold tap
water. (Depending on the size of the fruits, I'll do 3 or 4 at a time).
The skin just slips off if you do it just right. :-)
Maybe so, but 250 F works for me. I guess I'm in a hurry. It takes about 3
at that temperature. I have an electric dehydrator and it takes way too long.
By the way, read today that leaving cut tomatoes at room temperature for more
than 2 hours is asking for trouble from samonella poisoning. I thought that
only a problem with meat or fish.
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