From my last post, I had just peeled several tomatoes; since I had many tomatoes to process (about 50), I placed the peeled tomatoes in plastic tubs until I had time to remove the seeds and the water. In this post, I’ll give you some tips on making this process less time-consuming.
You will need a knife, a cutting board, and a strainer. I have found that creating a workspace near the sink works well since the seeds will go down the disposal anyway. I also remove the seeds by wearing a pair of vinyl gloves. I learned the hard way that tomatoes stain your fingertips, but the acidity is quite painful if you have a small cut.
I start by first slicing the tomato into quarters.
I then scrape out the seeds and any noticeable liquid with my fingers and place in a strainer. It’s not that important to extract every little seed, just the majority of them.
After the tomatoes have rested in the strainer for a few minutes, I chop them up in a food processor.
The final result will be the base for salsas, pasta sauce, and chili.
Keep following my blog for upcoming recipes!
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