To Clean: Although tomatoes may be served with the peeling, many people prefer them without the skin. To peel tomatoes, prepare a pan of boiling water. Impale a tomato through the stem end on a cooking fork, and dip into the water for 30 seconds. The skin can then be easily pulled off and discarded leaving a smooth surface.
If preferred, rub the surface of the tomato with the back of a knife. The skin may then be pared away with ease. Remove stem end with the tip of a sharp knife, leaving a funnel-shaped cut. Cut as directed in recipe.
Note: Green tomatoes do not require peeling.
To Broil: Cut tomatoes in half, and place in a shallow baking dish. Place 1 teaspoon butter on each half; sprinkle with salt and pepper. Broil 5 minutes or until tomatoes are thoroughly heated.
Other Cooking Methods: Bake; fry; simmer.
Serving Suggestions: Tomatoes may be served with any of the following: Basil Vinegar, Chive Vinegar, French Dressing, Homemade Mayonnaise, Mayonnaise Dressing, or any sour cream sauce.