In article om>,
"Sheldon" > wrote:

> biig wrote:
> > How long do you blanch tomatoes to peel them? I'm making my friend's
> > "96" sauce and have never done this...tia....Sharon
>
> For sauce you don't peel them, that's too much like work... instead put
> them through a food mill... removes the skin and the seeds, and wastes
> nothing. But first remove the cores, rough chop, and simmer for like
> 20 minutes... it's near impossible to put raw tomatoes through a food
> mill. Or get one of those dago style food mills, the type with the
> removeable cones that can be used for berries, etc. too.
>
> Sheldon

Shel' baby, trust me.
Blanching and peeling is less work and less cleanup. :-)

I used to help mom blanch and peel when she did canned tomatoes. She'd
can up to 20 quarts at a time and if you blanch multiple tomatoes in a
large pot all at once and use an ice water plunge post-blanching, it
literally takes SECONDS to peel a tomato!

And it's kinda fun. <G>
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson