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So, who's right about tomato skins, me or DH?

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eridani Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-30-09 05:06 AM
Original message
So, who's right about tomato skins, me or DH?
I say that if you are going to can them or cook them, that it makes sense to follow the directions and put them briefly in boiling water and then cold to peel the skins off first. He insists that this is wasteful.

Just got back from the WA State Dems quarterly meeting in Walla Walla, and we visited a farmers' market there and in Yakima on the way back. Got about 10 lbs of tomatoes for $10, some Walla Walla onions, garlic, peppers and green beans.
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NashVegas Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-30-09 10:59 AM
Response to Original message
1. I Do That
What is it you're supposed to be wasting?
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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-30-09 11:04 AM
Response to Original message
2. I definitely favor peeling them
The skins get kind of tough and add a slimyness I don't care for. I agree...take the extra step.
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-30-09 11:07 AM
Response to Original message
3. Peel them!
I'm one for leaving peels on when eating things fresh because that's where all the nutrients are. However, when canning, those skins need to come off.

:hi:
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Gormy Cuss Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-30-09 11:21 AM
Response to Original message
4. Peel them if you're going to cook the tomatoes.
The skin becomes a chewy, indigestible thing. The only exception is if you're going to blend the tomatoes to a puree -- then it's okay to leave them on.
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Tesha Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-30-09 12:58 PM
Response to Original message
5. I agree - Peel 'em


when you cook them later they tend to roll up into sharp little toothpick-like things and uglify your cooking...


I usually just make sauce and use a foley mill to take out the seeds and skins.

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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-30-09 01:29 PM
Response to Original message
6. Peel them
The canning process will loosen the skins within the jars and you'll end up with tomatoes plus slippery, fibrous skins. The texture can be disconcerting when you're putting them into a sauce. Your options are either to fish them out and discard them at that point or chop them finely.

It's easier to peel the buggers before you can them.
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buzzycrumbhunger Donating Member (793 posts) Send PM | Profile | Ignore Wed Sep-30-09 05:44 PM
Response to Original message
7. On for fresh purée, off for canning
. . . for reasons already stated. If it makes him feel better about the waste, tell him to add them to the compost heap--and give it a good turn while he's out there. :)
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-30-09 07:11 PM
Response to Original message
8. Depends on the tamadas .... if the skin's tough, peel 'em. No question.
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eridani Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Oct-01-09 01:59 AM
Response to Original message
9. I'm printing the whole thread and leaving it on his chair
If he insists on pureeing just the skins, I might go for that just to see what happens.
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