View Full Version : Fresh tomato advice-- Molli?
10-04-2003, 12:53 PM
I need some guidance! A friend of a friend gave me about 6 pounds of fresh tomatoes, that I'd like to turn into Lindrusso's Magnificent Marinara. Unfortunately, all the tomatoes are pretty small, maybe about double the size of a cherry tomato, so I'm thinking that peeling them by the boiling water method will be quite a chore. I also don't own a food mill. :( Can I just cook them down skins on? Do I need to add any liquid to the pot to do this? I haven't ever worked with fresh tomatoes in this way before and would love some guidance! TIA!
10-04-2003, 02:07 PM
I would *think* you should at least peel them before cooking them down. The peeling isn't too bad. B/c they are small, you could just give them a squeeze to get some of the seeds/ juice out. I found that that about half of the weight of the tomatoes was seed/juice, so you will want to get some of it out. I am by no means an expert though.
10-04-2003, 02:09 PM
Oh, don't add any additional water to cook them down, if you do decide to not seed/juice them. They will break down and juice up enough on their own.
10-04-2003, 03:38 PM
I've been making lots of marinara from the cherry and pear tomatoes in my garden. I don't peel them -- too much work! Just slice, throw in a pan with seasonings, etc and simmer for a few hours.
10-06-2003, 11:25 AM
Thanks for the replies. After sorting through all of them, I think many of them are cherry tomatoes. Waaaay too many to peel. I just seeded them and I have them cooking down now. Keep those fingers crossed?
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