Tomato skin in roasted tomato soup?

  • Tomato skin in roasted tomato soup? Kirill

    In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I am having an issue with tomato skins. I find these skins largely inedible: They separate from the pulp and become very tough. Since these skins might contain some flavour, I simmer them with the rest of the tomatoes, and only then throw them away. This is a bit fidgety and takes a while.

    I noticed that some tomato varieties, namely the ones that are sold on vines, have much softer skins that do not separate from the pulp and remain edible.

    Do tomato skins have, in fact, any flavour that I would want to keep? What is the correct way to handle tomato skins?

  • I wouldn't bother keeping the skins, if they're hurting the texture. Many recipes using tomatoes end up removing skins for this reason. My exec chef showed me an easy way to remove the skin from tomatoes (we were doing tomato concasse):

    1. Wash tomatoes thoroughly, and slice a shallow cross in the bottom.
    2. Bring a pot of water to a rolling boil, and also prepare an ice water bath nearby.
    3. Drop tomatoes into the boiling water for 30 seconds to a minute, until the skin starts to crack.
    4. Using a slotted spoon, transfer tomatoes to ice water to cool for a minute or two
    5. Peel -- the skin should already be peeling back around the X-mark.

soup tomatoes
Related questions and answers
  • For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure? If I put them together in a vessel and close the lid off, they'll get watery. If I put them together in a open vessel, they'll take hours to get roasted. How do YOU roast vegetables for a mixed vegetable soup? Is it preferable to roast on a flat pan or in a vessel with walls? N.B.: I have the gas stove only.

  • I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. How do i go from roasted squash and asparagus to having a flavor dense but low volume soup base/broth/stock to pour over/mix with my onions on the initial sauté? The primary concern here is that I am going to be making a vegan, chunky tomato-based soup, but i want most of the flavor to come from the vegetable stock. As such, I don't want to have much water content and will be adding things like celery and corn later on. even if the stock will come out as a gravy I am not worried

  • I bought 7 huge pumpkins from a gardener two weeks ago. The idea was to store them in the basement, and eat them as soup during the winter. However, sadly, they have started to rot. (I asked a related gardening question here, it seems to be a fungus from the field.) I need to cut them up, remove the rotting parts, and do something with the good parts right now, otherwise they will be lost. I... that even there, they will go stale relatively quickly if I just cut them into pieces and do nothing further. I have very little space in the freezer, not nearly enough to take them all

  • for 30 minutes. Add okra; simmer for 10 minutes or until ready to serve. Here's some thoughts on possible problems: I usually cook it in a slow cooker once I have all the ingredients simmering. I've only cooked it the conventional way (read: in a pot) once, and it didn't separate. (When I cooked it in the pot, some of the roux was in the stew that boiled off the top of the lid; a tasting revealed...I love gumbo, and make it about once or twice a month. However, I've noticed that my roux will occasionally separate from my stew and float up to the surface. I've sampled it, just to see if it had

  • Recipes for grape jam (e.g. from Gourmet) commonly say to separate the skins, puree the skins for inclusion in the jam, cook them, cook the pulp, and remove the seeds with a food mill. Is there any reason one couldn't instead just cook the entire grapes for long enough for everything to intermingle (i.e. long enough to fully cook the skins), then use a food mill to remove the seeds and skins?

  • properly. Could it be the temperature? Even if I don't go above a simmer, it still doesn't cook properly. Does stirring make a difference? I have tried this, but it doesn't seem to. Do you have any...When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white while other are white on the outside but inside they are coloured. I use a standard method: I cut 1kg chicken into 4-8 pieces, add 2 litres water, add salt, bring to boil, then simmer for 1 hour

  • I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called... my terrible recipes. I never measure anything for this.) Soup: A couple diced onions 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!) A bunch of paprika (I just make it nice and dark red) 4-6 chicken bouillon cubes Water Toss everything into a big pot. Bring it to a boil, and then let it simmer for a few hours. Try to get all the chicken bones out somehow at some point

  • I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use tomato paste/puree as a thickener, and still keep a rich tomato flavour. But what would be the right dosage of paste? Is there any other advice/method to make a good tomato soup from my watery tomatoes? UPDATE: Thanks for all your answers, unfortunately the most accepted answer seems to be quite time consuming, and I won't have that much time before tomorrow, the big day. It's my fault really, as I should have told that I had some time

  • I was reading up on tomato sauce, and it seems important to simmer the sauce for at least a few hours. The “Frankies Spuntino” recipe is about as simple as it can get, it doesn't even contain onions... at a simmer for four hours. It's clear that the quality of the tomatoes plays a role in the sweetness of the sauce, but why the long simmer? What exactly happens to the sauce during this? This snippet.... Is that correct? I thought that the sauce, being liquid and kept at a gentle simmer, wouldn't reach the necessary temperature for caramelization. If not, what exactly does happen? And does the process really

Data information