“I saw a Spanish chef on TV the other day using a technique that was totally new to me,” says MARISKANY. “Instead of boiling tomatoes to remove the skin and then seeding and dicing, he cut the raw tomato in half horizontally, squeezed out the seeds and juices, and grated the tomato half using the large holes in a handheld grater. He stopped at the skin. I bought a 5 lb. bucket of tomatoes on Wednesday at the Farmer’s Market and used this technique for half of them. I made some tomato jam with some of the puree and with the other half I made a very simple shrimp sauce for pasta last night. What a time saver.”
“I do this with tomatoes and onions and save the resulting tomato and onion juice for marinating, stocks, etc.,” says chefathome.
“It works pretty well, but if you have a couple pounds of tomatoes you get sick of it,” says oldunc. “For a couple of tomatoes, it is pretty convenient, since it takes almost no prep. Tomatoes that aren’t really ripe will resist releasing from the skin, and you will probably end up throwing out some flesh with the skins.” The grating method “works well if you need one or two, but my food mill is better for bigger jobs (just more to wash),” says Terrie H.
Discuss: Grating tomatoes – who knew?