This is a great skill to add to your repertoire of culinary talents.
We are sharing a video from Sandy at specialfork.com. This is one talented lady that gets right to the business at hand. Well worth 2½ minutes of our time.
You are not going to do one tomato at a time; therefore, a large pot of ice water is called for and a cooking pot that will accommodate 5 or 6 tomatoes will cut down on your prep time.
Rule of thumb. A measured quart will require about 1½ pounds of fresh tomatoes. If you want to substitute canned for fresh, one 28 ounce can of tomatoes equals about 10 to 12 whole tomatoes, peeled (or about 2 pounds); one 14½ ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound).
If you are a tomato canner, owning a food mill might be on your wish list, but if you’re not, it’s just another item you need to store.
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