David Hill wrote in
:

I have no doubt I will have better luck offering them to the
neighbours than I've had with the excess runner beans. :-)
Have you ever frozen them?
I used to just drop them into a chest freezer, then use them later
instead of tinned tomatoes.

Do you skin them afterwards, David? We put our frozen ones in the
juicer without skinning and always get annoying bits of skin.
I find skinning them very tedious. Is there an easy way?

Baz

Just dip them in boiling water form a min and the skin peals off
easily whilst the inside stays frozen.

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.

Baz

"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

"Peter & Jeanne" wrote in
:


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


I know what you mean. But when the skins are tough, faffing around is the
only option apart from binning them. Some of my tomatoes in the past have
had skin like leather.

Baz