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Monday 19 October 2026 07:50:00 GMT
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Did you know that you can separate tomato pulp from juice without peeling, coring, or blanching just by letting them sit? 🍅 When blended, the heavier juice naturally sinks to the bottom while lighter solids and pulp rise to the top. Gravity does the separation for you with no strainers and no mess. The skins and cores add extra flavor and nutrients. 😋👉 Hungry for more tips like this? Follow me for more easy garden-to-table tips & preserving hacks! Here’s how to do it: 1️⃣ Chop tomatoes (no peeling or coring needed) 2️⃣ Add them to a glass drink dispenser with a spigot 3️⃣ Blend right inside the dispenser with an immersion blender using the skins, cores, and seeds 4️⃣ Let it sit for 24 hours so the pulp floats to the top and the juice sinks to the bottom 5️⃣ Open the spigot to drain off the juice 6️⃣ You’re left with rich, thick tomato pulp perfect for sauces or freezing 💡 Pro tip: The drained juice is delicious in soups, stews, or even for cooking grains. ❄️ Mine are headed for the freezer so I can enjoy a taste of summer in the middle of winter. My immersion blender is a kitchen workhorse! I use it at least once a day. 10/10, would recommend! 💬 Would you try this tomato hack instead of peeling? 🌸Erin
Did you know that you can separate tomato pulp from juice without peeling, coring, or blanching just by letting them sit? 🍅 When blended, the heavier juice naturally sinks to the bottom while lighter solids and pulp rise to the top. Gravity does the separation for you with no strainers and no mess. The skins and cores add extra flavor and nutrients. 😋👉 Hungry for more tips like this? Follow me for more easy garden-to-table tips & preserving hacks! Here’s how to do it: 1️⃣ Chop tomatoes (no peeling or coring needed) 2️⃣ Add them to a glass drink dispenser with a spigot 3️⃣ Blend right inside the dispenser with an immersion blender using the skins, cores, and seeds 4️⃣ Let it sit for 24 hours so the pulp floats to the top and the juice sinks to the bottom 5️⃣ Open the spigot to drain off the juice 6️⃣ You’re left with rich, thick tomato pulp perfect for sauces or freezing 💡 Pro tip: The drained juice is delicious in soups, stews, or even for cooking grains. ❄️ Mine are headed for the freezer so I can enjoy a taste of summer in the middle of winter. My immersion blender is a kitchen workhorse! I use it at least once a day. 10/10, would recommend! 💬 Would you try this tomato hack instead of peeling? 🌸Erin
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