HOW TO PEEL AND SEED A TOMATO RECIPES

Steps:

• Wash the tomatoes: Rinse the tomatoes under cool water and pat dry.
• Prepare the tomatoes: If desired, peel the tomatoes with a sharp serrated vegetable peeler. Halve the tomatoes and trim away any imperfections, bruises, or soft spots. Remove the core from the tomatoes.
• Seed the tomatoes: Use a spoon to scrape out the seeds and any watery pulp.
• Chop the tomatoes: Coarsely chop the tomatoes.
• Cook the tomatoes: Place the tomatoes in a large heavy-bottomed pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer until they've released some of their juices and are tender, about 10 minutes.
• Purée: Remove the pot of tomatoes from the heat. Cool the tomatoes for another 5 to 10 minutes. Purée in the pot with an immersion blender, or transfer to a blender or food processor fitted with the blade attachment and process until smooth.
• Measure and freeze: If not using immediately, divide the puréed tomatoes into 8- or 15-ounce portions and transfer to quart zip-top freezer bags. Press out the excess air, seal, label, and freeze the bags flat.

Steps:

• Wash the tomatoes: Rinse the tomatoes under cool water and pat dry.
• Prepare the tomatoes: If desired, peel the tomatoes with a sharp serrated vegetable peeler. Halve the tomatoes and trim away any imperfections, bruises, or soft spots. Remove the core from the tomatoes.
• Seed the tomatoes: Use a spoon to scrape out the seeds and any watery pulp.
• Chop the tomatoes: Coarsely chop the tomatoes.
• Cook the tomatoes: Place the tomatoes in a large heavy-bottomed pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer until they've released some of their juices and are tender, about 10 minutes.
• Purée: Remove the pot of tomatoes from the heat. Cool the tomatoes for another 5 to 10 minutes. Purée in the pot with an immersion blender, or transfer to a blender or food processor fitted with the blade attachment and process until smooth.
• Measure and freeze: If not using immediately, divide the puréed tomatoes into 8- or 15-ounce portions and transfer to quart zip-top freezer bags. Press out the excess air, seal, label, and freeze the bags flat.