Tomatoes, roasted and peeled
Tomatoes, peeled, roasted and pressed
Roast the tomatoes in a dry frying pan, wok or dutch oven or heat over a direct flame to blister the skins and then place in an airtight container for 10 minutes, remove and rub the skins off then press the tomatoes through a sieve.
The de-skinning process is very similar to that for roasting and skinning peppers.
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