Make slits on top and bottom of tomato, blanch in boiling water for no more than three minutes depending on size. Remove and shock in cold water. Peel skins from tomatoes, (You can skip this step if you have a food mill) place in a food mill to crush and puree. If you don't have a food mill place in a blender or food processor and then run through a sieve to get any seeds out as the seeds will make the juice bitter. You can then drink as is or add water and any spices you want to get the flavor you desire such as salt.
Drink it or make a nice facial wash.
It depends on the brand of tomato sauce. There are some brands that use no preservatives, and others that use citric acid.. For those that use fresh tomatoes and make their own tomato sauce, lemon juice can be added to preserve shelf life.
Not totally because there's sugar in tomatoes on the vine. But you can make no-sugar-added tomato sauce; Hunts and Walmart brands are this way.
You do not need water to make salsa the fresh or tomatoes makes all the juice you need.
I suppose Lycopene make fresh tomatoes colorful
You can make tomato soup without a carrot. I would do it this way: I put rice into boiling water, 1 choped potatoe and pealed tomatoes. You can add an onion and paprika. Then any spices you like.
it takes about 3 cups of tomato paste to make one pound. I hope that helps everyone make beautiful flower arangments :) It depends on the water content of the tomatoes .. fewer cups with fresh tomatoes, and more with dried tomatoes, but about 3 - 3 1/2 cups of tomato paste.
Tomato juice is a high acid prodoct. It is necessary to bring it up to temperature to soften the tomatoes to make it easier to process them. Simmering them for ten to fifteen minutes should suffice.
Tomato's, as in "A tomato's coloring"
tomato gravy, tomato biscuits and my favorite...tomato pudding. hope this helped :D
Well, it depends on the condition of the tomato. Fresh tomatoes will start to deteriorate a few days after being left on a shelf. Make sure the lid on a canned tomato is completely sealed. Tomatoes are perishable. That is, their lifespan is short and they will parish very quickly. Store them in a cool place with no humidity, and they will last longer.
I personally do not have a recipe but I know where you can find one. You can find several variations for this recipe at www.allrecipes.com , www.foodnetwork.com , and www.recipezaar.com . You can find recipes to make fresh ketchup or tomato paste.