when making spaghetti sauce from scratch......?

Question

....do you peel of the skin of the tomato and remove the seeds? And if you do remove the seeds then how do you do it? Thanks for the help!

Answer 1

I skin the tomatoes, but I leave the seeds in.

Removing the Skins:
For each tomato: cut out the top core and then slice off the bottom tip (if any), using a paring knife. Run the knife around the tomato, cutting only through the skin; going around from the top to the bottom and then around and across; prepare a few tomatoes at a time. Using a slotted ladle, lower a few tomatoes into the boiling water and blanch them for about 30 - 90 seconds. Older and larger tomatoes take longer to blanch than younger and smaller ones. Transfer blanched tomatoes to the cold water and cool for 20 - 30 seconds, to make handling easier. Take each tomato and gently push (pull) off its skins; discard skins.

Answer 2

Depends on the type of tomatoes you use. Roma tomatoes are the type that is commonly put into a sauce. They have more flesh than seeds.

Most cooks don't bother seeding tomatoes for spaghetti sauce, but if your larger tomatoes have lots of larger seeds, you can simply cut the tomato in half and lightly squeeze it over the sink to drain the seeds. Don't squeeze hard.

Or you can run your thumbs into the cavities to push the seeds out. Don't bother trying to get out all the seeds. You might take out too much of the juices and pulp.

Use Roma tomatoes and the seeds won't bother you!

Peeling, on the other hand, is essential.

:)

Answer 3

Nonni's Spaghetti Gravy

2 tablespoons Extra Virgin Olive Oil
1/4 cup chopped onion
1 chili pepper
1 clove garlic (leave whole)
1/4 cup minced parsley
1/4 cup small whole basil leaves or 4 – 5 large leaves, chopped
1 cup fresh or canned plum tomatoes
2 cups fresh or roasted cherry tomatoes

Heat the olive oil in a large sauté pan and then add the onion, garlic, parsley, basil, and tomatoes. Slit the chili pepper and squeeze the seeds into the pan. Simmer for 10 minutes, stirring occasionally. Remove the garlic clove and either refrigerate the sauce until ready to use or keep warm until pasta is cooked.

You can add meat if you want~this is just a basic sauce (actually Italians call it gravy).

Answer 4

Personally I do not remove the seeds and do not remove the skin... as there is a ton f flavor in both. What can be done is you can strain the sauce at the end to remove any uneanted seeds and skin at the end, making a smoother sauce and allows you to get rid of any unwanted bits.

Answer 5

What I do...well what my mom taught me (we are an italian family)...she will put alot of tmoatoes in a pot with a little bit of water. She will stew them till they got tender or in mushy state. Then she will put them through a food mill where it seperates the seeds and skin and leavoing just the insides pureed. After that she will fry some onion, garlic, some carrots and some hot pepper flakes until translucent, add the puree tomatoes add some water and a basil leaf. She will let it come to a boil, add some salt and peper and cook it down for 1 hour or 2........at the end she will taste it and add salt to it.....and she also puts a tablespoon (depends on the amount of sauce you have....she has at least 20 cups of sauce in the pot....again we are italian, tomatoe sauce is like ketchup in our family....lol)) of sugar......just to sweeten it up. Trust me, it very good.

Answer 6

I prefer canned Italian Roma tomatos to fresh tomatos. If you do use fresh tomatos, just remove the skins, but not the seeds. The skins can make your sauce slightly bitter. In order to maximize all the flavors, saute your peppers, onions, garlic in olive oil. Then add the tomatos, and add your herbs and anything else last.

Answer 7

I just use tinned tomatoes. Already skinned and I usually add a few mixed herbs as well just to give it the edge.

Answer 8

i remove the skins but not the seeds.

Answer 9

Neither. You marinate the tomates in a mixture of vinegar, sweat and semen that many chefs in the industry call, "Huego de Bayless".

Answer 10

cook the tomatoes down and strain them or use your blender and just puree them