[CH] Trick to share
Lori L. Frey (lori@imagitekgraphics.com)
Sat, 15 Jul 2000 14:54:28 -0400
I just peeled some roasted peppers for a low fat, low cal lasagna dish. I
peeled them when they were frozen and it was a breeze just like the book
said it would be(The whole Chile Pepper Book).
The recipe also called for roasted tomatoes and the cool thing I found out
was that the roasted, frozen tomatoes slipped right out of their skin too!
To Roast: The tomatoes are sliced in half, placed slice side up brushed with
olive oil and a dash of salt in an open baking dish for 15 hours(yep,
fifteen!) at 170 degrees (F). I did about 15 medium sized ones that were so
ripe I had to do SOMETHING with them right away...today..now.. it was so
easy! Once roasted, I froze them in a container for a few hours before I
peeled them. They were just at the "frosty" stage and not hard as a rock. I
only used 4 for this dish and the rest I peeled and put into smaller baggies
for later. The tomatoes might have gone bad(a sin!) otherwise since I
normally blanch them and peel them before freezing which is so much more
time consuming!
Just thought I would share this super easy way to take care of all those
ripe tomatoes so you will have more time for the REAL important veggies...
CHILES!!!!
Lori