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Fri, Apr 25, 14 at 23:12
| Are the skins bothersome? I usually take the skins off tomatoes I cook. |
Follow-Up Postings:
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- Posted by ncrealestateguy 7b (finerhomesofcharlotte@gmail.com) on Fri, Apr 25, 14 at 23:39
| I cook a frying pan full of cherries in olive oil until very soft. Then I put it in a blender with garlic and whatever else you like in your sauce. The skins just disappear. |
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- Posted by antipodean 10b (My Page) on Sat, Apr 26, 14 at 6:58
| I leave skins on, fry some up in olive oil/garlic and mix with pasta and add some fresh basil.....too easy!! |
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| Some varieties will have thicker skins but I don't notice a problem. I definitely don't peel the ones I cook up as a curried cherry tomato sauce (almost like chili sauce). Skins disappear in the food processor the same as other person notes. I have a recipe for cherry tomatoes, orzo and broccoli that is wonderful. tomatoes barely cooked. |
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| Often asked over on the Harvest and Cooking forums here as the skins bother many. Simple solution is to toss them into a ziplock bag and freeze. When they thaw the the skins slip right off and can easily be picked out of the tomatoes before cooking. Dave |
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| About the skins: 50% of the nutritional value of the tomato is in the skin and seeds. |
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