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silly me. this is how I peel regular tomatoes but didn't stop to think it would work on cherry tomatoes. gonna make gazpacho right now for the weekend. thanks, julia.
You can blanch them in boiling water for about a minute or less. This loosens the skin and they will easily pop off, leaving them ready to use in what manner you want
Snap! I just saw she beat me to it! Well, either way, you're set to go No Kudzu
Grow cherry tomatoes only to enjoy in salads or as snacks.
Even with the blanch and ice bath system, I had to peel 40-50 cherry tomatoes for my gazpacho. Recovering from cellulitis in my foot makes standing this long very uncomfortable. But my gazpacho was delicious and I'm so glad I went to the trouble to make it. I made it all last year but this was my first batch. Next year I'll cut down on the cherry tomato plants and increase varieties of the regular or heirloom tomatoes.
I had these Candied Tomatoes at a Bed and Breakfast on Lake Superior. They were so good. This is the closest recipe I could find, well worth the effort
Candied Tomatoes:
25 Cherry Tomatoes, sliced in half
¾ cup brown sugar
Preheat oven to 350 degrees F.
Line a rimmed cookie sheet with parchment paper.
Cut tomatoes in half.
Pour sugar into a medium sized bowl. Start with about ½ of what you need and add more as you go.
Dunk the tomatoes in the sugar on both sides. Lay tomato on pan. Continue with all the tomatoes.
Pop the cookie sheet in the oven and cook for about 25 to 40 minutes, then turn the tomatoes over. Continue to cook for about 10 or so minutes more. You want the tomatoes to start to caramelize and turn an amber color.
Remove and allow to cool a bit. Peel off the parchment and lay on a platter till you're ready for them.
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