The Basics: Plum Tomatoes

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Cooking Essentials

The Technique

Plum Tomatoes

Plum tomatoes, also known as Datterino, are typically grown specifically for the purpose of canning & packing as the elongated, oval fruit has fewer cavities which result in a lower water content than many other types. They may be more specifically identified in markets as Roma, San Marzano or Italian Plum Tomatoes. The fruit is primarily used to make rich sauces & pastes but can step in for fresh applications when Homemade Salsa & Pico de Galo are in order as their consistency & availability may be relied upon. When choosing fresh plum tomatoes, look for bright red skin & a firm feel in hand. They are known to have a longer shelf life than many other tomato varieties so allowing them to stand several days on the countertop before use will not effect the flavor all that much when you’re ready to prepare them. Learn how to remove plum tomato skins so that they may be used for a variety of sauce applications.

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How To Remove Plum Tomato Skins

Removing the skin from fresh tomatoes is the first essential step to making an array of wonderful sauces that may be used for pasta, pizza & so much more. It’s rather simple & necessary in order to provide the proper texture & consistency to many of your favorite foods. This tutorial focuses on the basic procedure in order to complete the task. It may be used for just a handful of tomatoes or many. 

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Fill a 4 quart saucepan 3/4 of the way up the sides with water, then bring it to a boil over high heat. Meanwhile, cut an X in the bottom of each tomato using a serrated utility knife. Drop several tomatoes, in batches, into the boiling water & cook 30 seconds. Transfer them directly to an ice water bath. Let stand 1 minute. Remove the tomatoes & peel the loosened skin away. Use as directed in specific recipe applications.

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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