Skinless tomatoes are easy to prepare and perfect for making tomato sauce. Simply sauté a finely chopped onion in a little olive oil, add roughly chopped, peeled tomatoes, season and cook until reduced to a thick sauce.
Using a sharp knife, lightly score the base of the tomatoes with a cross.
Place the tomatoes in a pan or bowl and cover with freshly boiled water. Leave for 3-4 minutes, or until the skins begin to wrinkle and split.
Plunge the tomatoes into a bowl of iced water to reduce their temperature.
Carefully peel away the skins with your fingers.
Juicy English tomatoes are really versatile and can be enjoyed in many ways.
- Make a salsa from roughly chopped Petite Cherie tomatoes, coriander leaves, salad onions and fresh lime juice.
- Top ready-rolled puff pastry with slices of goat's cheese, fresh thyme and halved Sultan's Jewels. Bake in the oven.
- Toast walnut bread, rub with garlic and drizzle with olive oil, then top with sliced Red Choice tomatoes and chopped avocado.
- Pile thick slices of Jack Hawkins onto a juicy barbecued burger and serve in a floury bap.
- Make an open sandwich with seeded bread, topped with Parma ham, sliced Capri tomatoes, and a drizzle of extra virgin olive oil.