How long do you blanch tomatoes to peel them? I'm making my friend's
"96" sauce and have never done this...tia....Sharon

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

biig wrote on Friday, September 1, 2006:

> How long do you blanch tomatoes to peel them? I'm making my friend's
> "96" sauce and have never done this...tia....Sharon

My old Joy of Cooking says 1 minute. My Mastering the Art of French
Cooking
says do two at a time for exactly ten seconds. My notes (after trying
both methods)
say about 15 seconds.

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

The chef (jonhson & wales trained) who teaches classes with me says
it's the ice water shock more than the blanch that loosens the peels.
When we taught this for camp this summer, she did a 10-second count out
loud with the kids, and they peeled up perfectly. Any longer in the hot
wanter and the tomatoes began to cook and got soft inside.

15-30 seconds. Don't forget to score a little "x" in the bottom of the
tomato first, then the skin is much easier to peel off.

Good luck,
Kris

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

In article >, 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

Depending on the tomato, (Roma or not), 15 to 20 seconds works for me
with an immediate ice water plunge.

Regular, 15 seconds. Roma, 20 seconds.

The peels practically fall off.
--
Peace!
Om

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

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

In article .com>,
"Jude" > 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
>
> The chef (jonhson & wales trained) who teaches classes with me says
> it's the ice water shock more than the blanch that loosens the peels.
> When we taught this for camp this summer, she did a 10-second count out
> loud with the kids, and they peeled up perfectly. Any longer in the hot
> wanter and the tomatoes began to cook and got soft inside.

Yep!

Ice water plunge post-blanching is the key. The skins all split open and
shrink. You don't even need a knife! Fingernails work fine, but I
personally use a 2" paring knife that fits well in my hand just because
I find it to be easier.

YMMV.
--
Peace!
Om

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

OmManiPadmeOmelet wrote:

> 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>

Blanching can be faster if you're just removing the skins. If
you're seeding them too, a food mill is hands down the fastest.

--
Reg

In article > ,
Reg > wrote:

> OmManiPadmeOmelet wrote:
>
> > 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>
>
> Blanching can be faster if you're just removing the skins. If
> you're seeding them too, a food mill is hands down the fastest.

<puzzled look> Why do you want to seed tomatoes for tomato sauce?

I don't get it...
--
Peace!
Om

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

I made a batch of sauce last week, and a batch of sauce this week - I
hate peeling tomatoes. Here's what i always do, and it seems to work
great for me:

(1) rinse dirt/debris off tomatoes and cut out the stem/core
(2) throw them all into the slow cooker (I have a big 18-quart) on
simmer, let them go uncovered overnight
(3) scoop several cups at a time into a blender, blend them, then strain
them through a wire mesh strainer to remove the seeds and bits of skin
(4) discard the strainings, put the strained sauce back into the slow
cooker with EVOO, herbs & seasonings, let simmer covered for several
hours

No one I know has been disappointed with the results yet!



In article >, says...
>
> How long do you blanch tomatoes to peel them? I'm making my friend's
> "96" sauce and have never done this...tia....Sharon
>

OmManiPadmeOmelet wrote:

> <puzzled look> Why do you want to seed tomatoes for tomato sauce?
>
> I don't get it...

As my Gramma from S. Italy used to say, "Because they're
bitter".

Also some older folks don't like skins ans/or seeds
because, again quoting The Master, "They don't agree
with me".

Personally, I love skins/seeds. Anything that
adds fiber.

--
Reg

Reg wrote:
> OmManiPadmeOmelet wrote:
>
>> 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>
>
> Blanching can be faster if you're just removing the skins. If
> you're seeding them too, a food mill is hands down the fastest.

But not everyone has a food mill. Not everyone would have a use for one,
either. Not to mention storage space for something that might be used a few
times a year. Sheldon is fortunate enough to have a nice big kitchen and
room to store things.

Jill

In article > ,
Reg > wrote:

> OmManiPadmeOmelet wrote:
>
> > <puzzled look> Why do you want to seed tomatoes for tomato sauce?
> >
> > I don't get it...
>
> As my Gramma from S. Italy used to say, "Because they're
> bitter".
>
> Also some older folks don't like skins ans/or seeds
> because, again quoting The Master, "They don't agree
> with me".
>
> Personally, I love skins/seeds. Anything that
> adds fiber.

I'm okay with the seeds, but not the skin. :-)
I think the seeds add texture as well as fiber.
--
Peace!
Om

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

Thanks to all for the replies. The boiling water and ice bath did
the trick, and I squeezed most of the seeds out. The sauce is in the
slow cooker for however long it takes to thicken and darken up. The
kitchen smells divine. ......Sharon

PS I don't have a food mill nor room to store it. The sauce will be
frozen in small batches instead of canned since I don't have canning
supplies or room to store them either....lol