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Preparing tomatoes

Appears in
Quiches & Pastries: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About
Many recipes call for peeled, seeded tomatoes. It is an easy process if you follow these instructions.
Using a very sharp knife, score a small cross in the base of each tomato.
Blanch the tomatoes in a large pan of boiling water for 10 seconds. Remove and plunge into a bowl of ice-cold water to stop the cooking and keep the flesh firm.
Pull away the skin from the cross, and discard the skins. If a recipe calls for the removal of the tomato seeds, cut the tomato in half and use a teaspoon to gently scoop out the seeds.

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