I have many many many tomatoes from my garden that have been slowly ripe ing and need to be used up. Most of them are cherry sized or slightly bigger. All my research shows they really ought to be peeled for salsa. I’ve also seen a few posts where people are putting halved tomatoes under the broiler to slip the skins off before making sauce.
Is there some magical recipe that takes advantage of this method to make a roasted salsa that will also make peeling easier on me? I really don’t want to peel a million small tomatoes for salsa, I’ll end up giving up before I am done.
I am also open to any other suggestions for tomato based recipes other than salsa that would use this method that I can steam can. I just need to get my tomatoes dealt with before they start to rot.
This year I am growing bigger varieties of tomatoes just to make preserving them easier. I can’t handle the work of picking and peeling a million tomatoes any more.
by PasgettiMonster
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If you freeze them, the skin just slips off when they thaw.
[This Healthy Canning Article](https://www.healthycanning.com/roasting-tomatoes-canning)
Has all the tested recipes for roasted tomatoes I have seen. I have done both the Salsa Roja and the Salsa Ranchera, along with the Marinara the most often. But they are all good! PS, recipes at the bottom.
Score them with an X and blanch them
There is a roasted salsa in All New, but I didn’t have great luck with it in that I followed the amounts specified and ended up with way less.
Ooo! Looks like they also published it online-
https://www.ballmasonjars.com/blog?cid=salsa-ranchera
Food mill?
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1. Put your cleaned whole tomatoes in a big bowl.
2. Boil some water, enough to completely submerge the tomatoes that are in the big bowl.
3. Pour the boiling water into the bowl with the tomatoes.
4. Let the whole tomatoes sit in the hot boiling water for around five minutes or so.
5. In a different big bowl fill about half full with ice water.
6. Take a few of the tomatoes at a time from the hot boiling water and place them in the ice water for a minute or so.
7. The tomato peel should slide right off.
P. S. For cherry size tomatoes you don’t have to keep them in the hot boiling water that long. Maybe just a minute or so.