How to skin and seed a tomato, and 2 tomato recipes

Whether you're making soup, sauce or salsa, you want to make sure you get the best, meaty parts of the tomato in your creation, but not the skin and seeds. Here are some helpful tips to make preparing tomatoes easy with a couple of recipes to practice with.

Skin tomatoes to prevent pieces of skin coming off during cooking and spoiling a dish, such as a sauce or casserole. Peaches and apricots can also be skinned using this method.

1. With a small sharp knife, lightly cut a small "X" shape in the base of each tomato. Remove any stalks.
2. Fill a large bowl with boiling water then immerse each tomato for 30 to 60 seconds, or until the cut skin begins to curl up. Don't submerge the tomatoes for too long or they will get soggy.
3. Remove with a slotted spoon, drain and allow to cool a little, then peel away the skin with the knife.

To seed a tomato, quarter the fruit and remove the cores and pips with a knife or a teaspoon.

Makes about 2 kilograms (4 pounds)

• 2 kg (4 lb) tart apples, peeled, cored and sliced
• 2 kg (4 lb) ripe tomatoes, peeled, seeded and coarsely chopped
• 4 onions, sliced
• 1 L (4 c) cider vinegar
• 400 g (1 3/4 c) dark brown sugar
• 30 g (2 tbsp) salt
• 15 ml (1 tbsp) ground ginger
• 10 ml (2 tsp) whole peppercorns

1. Combine all ingredients in a large, heavy-bottomed pot or canning pot. Heat gently until the sugar has dissolved, then bring to the boil.
2. Simmer, stirring often, for about 1 1/2 to two hours, until the mixture is thick and pulpy, with no excess liquid.
3. Pour into prepared sterilized jars and seal. Store in a cool, dark place, ideally for at least six months before eating.

Serves 6 to 8

• 3 small eggplants, cut into 5 mm (1/4 in) slices
• 75 ml (1/3 c) olive oil
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 2 large zucchini, cut into 5 mm (1/4 in) slices
• 5 large tomatoes, skinned, seeded and chopped
• 1 green pepper, seeded and sliced
• 1 red pepper, seeded and sliced
• Salt and freshly ground black pepper to taste

1. Brush the eggplant slices with oil and grill on high until lightly browned on each side but not softened.
2. Heat the remaining oil in a large lidded frying pan or shallow casserole dish that's suitable for use on the stovetop. Cook the onions and garlic until the onion is softened.
3. Add the zucchini, tomatoes and peppers, season and simmer for about 35 minutes, stirring occasionally, until vegetables are just soft, but not pulpy. Stir in the grilled eggplant and heat thoroughly before serving.

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