Spaghetti sauce

6-23-09 | self

[Former MSM Viewer]

How do you get the skin off tomatoes to make a spaghetti sauce?

I have gotten a bumper crop of tomatoes and made some awesome spaghetti sauce. With my first pot of sauce, I made the mistake of not skinning the tomatoes first.

[jjr153]

Call the Savage nation right now. Michael is talking about making marinara sauce.

[freedomfiter2]

That’s the way we do it. They also work for apple sauce.

[Tuketu]

‘Do you boil them for 1 -2 minutes then put in cold water? I know there is some method.’ Do you mean for the Shamwow?

[Tax-chick]

FR is soooo much better (and more fun) than Google

True ... but if you're in a hurry to get your sauce going ...

WE don't have any local tomatoes yet. Another month if the plants are well-drained (which is not ours ...) . It's been very rainy.

[mad_as_he$$]

par boil 2 minutes quench and peel away.

[dennisw]

That’s how you do it!
Last winter I would simmer whole unpeeled uncored apples in 1/4” water for twenty minutes. Sprinkle some nuts, salt and honey on top and eat. You could sprinkle granola on top to make a quickie apple crisp

[surfer]

But what is your recipe?

[madamemayhem]

you don’t have to leave them in the water that long. just dunk ‘em in pull ‘em out and plop ‘em in ice water. the skins will slip right off.

[PUGACHEV]

It's easy. Fill a pot with cold water, and set it aside. Boil another pot of water on the range. Take the tomatoes and put a skin deep 1" to 2" slash diagonally in each one, like a dueling scar, across the northern to southern hemisphere. Now, drop two or three tomatoes at a time into the boiling water and let them sit for maybe a minute. Next scoop them out and drop them into the cold water. The skin will shrivel back from the cut and loosen from the pulp allowing you to easily pull it away.

Now I have a question. Having pulped the tomatoes, I find that the sauce is pink and watery. If it boil it down, I seem to loose a lot of the tomato flavor. How do I thicken the fresh tomato puree to get a deep red thick sauce without over boiling it?

[Overtaxed]

If you’re okay with a tomato puree, you can skip the scalding/peeling thing and just run the cut up tomatoes through a food mill.

[Overtaxed]

...and the food mill will take care of the seeds too.

[Joan Kerrey]

Sorry Comrade, you will need to turn those tomatoes into the nearest Acorn Sharing Center

---

ACORN only accepts skinned tomatoes I heard

[freema]

My aunts ‘say’ they run them through the rinse cycle in the top rack of the dishwasher.

[Marie]

The blanching method works, but I always cut an “X” at the top before I drop them in the water. Makes it easier to slip the skins off.

[Former MSM Viewer]

okay, I cut an X, boiled em for 30-45 seconds, ice bath, peeled em easy....

Now they are in the pot with bell pepper, 1 jalapeno, celery, 5 garlic cloves...sauteed onions tomorrow.

Thanks for the help everyone

Now I am going to watch LSU vs Texas in the College World Series...

What a game last night...

[madamemayhem]

have fun. enjoy those maters.

[Former MSM Viewer]

My ‘recipe’ is 20 tomatoes (now I peel them), 2 celery stalks with leaves, whole, 5 cloves fresh garlic, 2-3 bell peppers, one jalapeno, de-seeded.

Brown garlic, bell & jalapeno peppers in olive oil. Then add tomatoes, celery and 4-5 cubes of chicken bouillion...

Slow cook one hour, put in fridge, cook again next day. Pour a little Merlot in, just for fun.

Get the best pasta you can find, I get the cappellini from Whole Foods.

Enjoy!!!

And thanks again to everyone for the help with the skins...

[who knows what evil?]

...and the food mill will take care of the seeds too.

If heirlooms; save the seeds for more tomato plants next year.

[mad_as_he$$]

Great!

[Eric in the Ozarks]

I've gotten pretty good at just peeling one edge of a tomato, then rotating the fruit to remove the skin in a spiral. My favorite is Pasta Putanesca but it's too hot to serve it right now...
btw, I'm envious of your veggie garden. We have no dirt here.