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#16 |
Tomatovillian™
Join Date: Apr 2017
Location: UK
Posts: 6
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I like your style....
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#17 |
Tomatovillian™
Join Date: Feb 2012
Location: Texas Coastal Bend
Posts: 3,205
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hmm, I just took off a pan of tomatoes that I cooked down and cooled. Tomorrow I will have to do the best I can to get as many seeds as possible out of it before I use the immersion blender on it to make the sauce less chunky. I would try the grater, but I would remove as many seeds as possible first, then cook it down.
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#18 | |
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Posts: n/a
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![]() I like tomato skins, but it looks like a quick way to make fresh sauce/salsa without a food processor or something. I could always use the skins for something else. Maybe tomato vinegar! ![]() |
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#19 |
Tomatovillian™
Join Date: Jun 2014
Location: Long Island, NY
Posts: 421
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Thanks for sharing, I tried this last night and used it to make a dressing for a salad. Worked and tasted great!
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#20 |
Tomatovillian™
Join Date: May 2016
Location: Arkansas, Zone 7b
Posts: 101
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#21 | |
Tomatovillian™
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
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#22 |
Tomatovillian™
Join Date: May 2016
Location: Williamsburg VA Zone 7b
Posts: 1,110
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Added to my list to try! Thanks for posting.
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#23 |
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Posts: n/a
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I tried the cheese grater method. It works pretty well.
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#24 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Not gonna happen at my house I have a food processor and I don't mind skins.
Not that it isn't a bad idea. To me sauce and salsa mean the same thing. Worth |
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#25 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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I don't mind skins either and figure they are good for me. On the other hand, my chickens love them. So, either way, I eat them
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#26 | |
Tomatovillian™
Join Date: Feb 2012
Location: Texas Coastal Bend
Posts: 3,205
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Great idea!
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In the spring at the end of the day you should smell like dirt ~Margaret Atwood~ ![]() ![]() ![]() ![]() |
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#27 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Good idea. Save seeds, save the juices, grate for a quick sauce. Put the skins into the
dehydrator for powder. I could see doing that once in the fall. Or freeze the skins until enough are collected for the dehydrator. Skins have a lot of flavor, especially for powder. I don't usually bother skinning/seeding for most things but dehydrating i need to get some of the moisture out so i save the juices. |
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