TOMATO TIPS
 

Tatianna

PEELING: Fill a saucepan with enough water to cover
tomatoes; bring to a boil. Immerse tomatoes about 30
seconds; drain and cool. Remove stem ends and slip off
skins.

SEEDING: Cut tomatoes in half crosswise. Gently squeeze
each half, using your fingers to remove seeds. To reserve
the juice for use in dressings, sauces or soups, seed
the tomato into a strainer held over a bowl.

TOMATO EQUIVALENTS:
1 small tomato = 3 to 4 ounces
1 medium tomato = 5 to 6 ounces
1 large tomato = 7 or more ounces
1 pound of tomatoes = 2 1/2 cups chopped or 1 1/2 cups pulp

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