many of my dishes I call for peeled
tomatoes, which are easy to prepare.
The traditional method is to cut an X into
the nonstem end of each tomato with a
sharp knife and add the tomatoes to
boiling water. Cook for 1 to 2 minutes,
until the peel starts to pull off. Pull the
tomatoes out of the water using tongs, let
them cool, and then peel them. The
absolute fastest way to do this is with a
serrated peeler (my new go-to kitchen
gadget).SUGAR OR SWEETENER: Whenever a
recipe calls for sweetener, I’ve used
jaggery (gur), brown sugar, agave nectar
(a low-glycemic sweetener most often
made from the blue agave plant), or