To peel: Fill a saucepan with enough water to cover tomatoes; bring
to a boil. Immerse tomatoes about 30 seconds; drain and
cool. Remove stem ends and slip off skins.
To seed: Cut tomatoes in half crosswise. Gently squeeze each half,
using your fingers to remove seeds. To reserve the juice for
use in dressings, sauces or soups, seed the tomato into a
strainer held over a bowl.
Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato.
Using a spoon, scoop out the pulp.
Roast: Preheat oven to 450Â° F. Halve tomatoes crosswise. Place
halves, cut side down, on a shallow baking pan; brush with
oil. Roast until lightly browned, about 20 minutes; cool.
Remove skins and stem ends.
Slow-Cook: Preheat oven to 300F. Remove stem ends; slice tomatoes. Place slices on a shallow baking pan; brush with oil.
Cook until tomatoes soften and shrink, about 45 minutes.
1 small tomato = 3 to 4 ounces
1 medium tomato = 5 to 6 ounces
1 large tomato = 7 or more ounces
1 pound of tomatoes = 2 1/2 cups chopped or 1 1/2 cups pulp