If those late-season, homegrown tomatoes you rescued from your dwindling vegetable garden are still sitting on your kitchen counter, it’s time to use them or lose them!
One of our favorite ways to use up our stores of fresh tomatoes is in soups and sauces. And the frosty weather is the perfect time to think about warm, hearty recipes!
Don’t worry if those last few tomatoes aren’t perfect-looking, or even a little bruised and battered. Removing the skins reveals their inner beauty and deliciousness. Peeled and seeded fresh tomatoes also gives you the best flavor and texture for your soups! (We like “Former Chef” blog writer Kristina Johnson’s tips and tricks: “How to peel and seed fresh tomatoes”)
It basically involves coring the tomato stem and cross-marking the fruit at the bottom with a knife (pierce the skin with an "X"). Then, place the tomatoes in boiling water for 30 seconds to loosen the skins. A quick ice-bath shock after boiling makes peeling a breeze. Pushing out the seeds over a strainer and bowl reserves the juice, which is still useable.
Don’t have time to boil, peel and seed? Cut them up and make your tomato soup anyway! But then create a smooth texture by straining and mashing your soup through a fine sieve to remove those pesky sliver-skins and seeds. (“Former Chef” also has a tasty soup recipe found here.)
Happy (healthy) eating!
Photo courtesy of www.ExclusivelyFood.com.au