"Medicine" for the achy old cook.

I cut them after blanching as I peel them.

@surfpirate!
Next batch I do I'm going to try your method on the larger ones. That makes sense now that I think about it. Thanks for the tip!

@bigpawbullets De nada y mucho gusto.

@Surfpirate
Gracias amigo!

@bigpawbullets Try knocking of the tops and bottoms plus a couple of lengthwise scorings with the paring knife before you put them in the boil water, the skin should be almost falling off before you ladle them out with a strainer.

Yep. Not rocket science here.
They're simmering down on the stove right now.

@bigpawbullets Depends how many you are doing, little steps that save time and effort are rewarded with less lower back pain at the end of the task. I think I only have around 30 tomato plants this year and most of them are heirloom cherries that my wife puts in everything and a few variegated heirloom Romas that I will mostly turn into pasta sauce so I don't have to eat that red muck they sell at the store. If they are Romas it saves even more effort to nip off the bottom and the top, especially if you have a few bushel baskets to do.

@Surfpirate
Makes sense. I've got a lot of "kind of Roma" tomatoes. They're paste type, elongated. But they do require a peeling rather than the very efficent "Roma Squirt". I also have a large number of a variety that grows in grape-like clusters, but are twice or 3 times the size of cherry tomatoes. You can just pinch the tops and the entire inside ball plops out. No cutting required. I empathize with the "lower back pain" comment. That's my excuse for that bottle of Cuvee.

@bigpawbullets just remember not to mix the low acid tomatoes with the high acid tomatoes if you are canning, it's a surefire way to make yourself sick.

@Surfpirate , I didn't know that.

@Surfpirate
I didn't know that about canning. We don't can. All our harvested produce is either frozen or dryed.

@bigpawbullets I like dried, I am reconstituting tomatoes from two years ago and turning them into chili and tomato juice, they taste great. Canning is good but you really have to be careful with your sterilizing technique, if you screw up you can make yourself very sick.

@Surfpirate
We hike a lot. Dried stuff in our own gorp mixes.

@kenriley , LOL. Only in tomatos!