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Peeled Tomatoes for Soups and Sauces ( a how To ) Recipe

Peeled Tomatoes for Soups and Sauces ( a how To ) Recipe

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Peeled Tomatoes for Soups and Sauces ( a how To )

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

Directions:

Bring a large pot of water to a boil, add salt if using. The size of pot depends on how many tomatoes you put in at a time. I only put in five at a time.
At boil, submerge tomatoes (they will float but that's okay), bring water back to a boil. Boil for three to seven minutes depending on the size of tomato.
Remove tomatoes but keep the water simmering for next batch.
Cool enough to handle. The skin should be split on each tomato now, so just peel from that starting point.
Cut in half and remove seeds.
NOW, you have tomatoes ready for whatever is your next step. Easy, right?

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	37.2 Kcal (156 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	10.33mg	0%
Potassium	489.8mg	10%
Total Carbs	8.27g	3%
Sugars	6.2g	25%
Dietary Fiber	2.07g	8%
Protein	2.07g	4%
Vitamin C	28.9mg	48%
Calcium	20.7mg	2%

Amount Per 100 g
Calories	18 Kcal (75 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	5mg	0%
Potassium	237mg	10%
Total Carbs	4g	3%
Sugars	3g	25%
Dietary Fiber	1g	8%
Protein	1g	4%
Vitamin C	14mg	48%
Calcium	10mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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