Sacha wrote:
On 7/9/05 13:22, in article ,
"Alan Holmes" wrote:


"Sacha" wrote in message
.uk...
On 6/9/05 19:56, in article
, "Alan
Holmes" wrote:

We have a glut of tomatoes this year, so I'm eating them for
breakfast, lunch and dinner, is it safe to eat such large
amounts?

Can too much lycopene be bad for you?

If I knew what lycopene is, I might be able to say!(:-)

Datsy has answered you. It seems that it is present more in cooked
tomatoes than raw but it's a Good Thing. If you purée and freeze
your toms
you will do yourself even more good.

Right, thanks, now tell me how to puree them, and remember, I'm an
idiot so keep it simple!(:-)

Peel the tomatoes and core them. You peel them by dropping them into
boiling water for about 30 seconds or so and then into a bowl of cold
water. As they cool, the skin slips off easily. Once you've done
that and cored them, whizz them up in a blender or chop very finely.
Put them in a pan and simmer gently, stirring from time to time until
they reduce to a runny paste, skimming off any water that forms.
The thicker you want the purée the long you reduce the mixture. Some
people like to add a little sugar to the cooking (about half a
teaspoon to 4 large toms) others add garlic and/or parsley or other
herbs, so they have a readymade sauce. Freeze! If you freeze the
purée in flat bags you can just break off a bit when you need it.
You can also skin and freeze whole tomatoes without puréeing them and
use them in soups and sauces.

AAMOI, why do they have to be peeled?

steve