"Baz" wrote in message ...


That is genious! Thankyou.
Tried it and had to break some of their skins with my nail, but a squeeze
worked. The skin ended up between my finger and thumb. Then back to the
freezer for the skinless tomato.
One of the best tips I have ever had.

Well - I have never had any problem with tom skins in soup making.
I just bung the whole lot in a food processor - skins and all.
Faffing about removing skins for this end product seems unnecessary.

Pete