Filleted tomatoes

Ingredients for 1 servings:

• Vine tomatoes or Roma tomatoes, ripe

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 minute; Total time approx. 11 minutes

Great basic for further processing in various dishes in Fiefhusen style

To fillet the tomatoes, you’ll need a (really) sharp knife, a slotted spoon or spatula, a pot of boiling water, a bowl of cold water, and a small paring knife (or a teaspoon). Using a sharp knife, score the tomatoes crosswise from the tip to the base of the stem. It’s important that the knife is really sharp and that you only score through the skin if possible. Blanch the scored tomatoes in boiling water for one minute. Remove them with the ladle and refresh them in the bowl of cold water. You’ll already see the skin peeling off the tomato. Now pick up the tomatoes. The skin can now be easily peeled back towards the base of the stem. Quarter the tomatoes, and use a paring knife to remove the stem ends. Use the paring knife (or a teaspoon) to scrape out the core and discard it. The tomato fillets are now ready and can be used in salads, pasta, pizza, and much more. The tomato skin, like that of a bell pepper, is difficult to digest and can become hard and unpleasant when cooked. The core consists almost entirely of water and literally dilutes some dishes. Using the fillets, you can extract the pure tomato flavor with little effort.