Hot tomatoes

Credit: Terry Guscott

Need lots of peeled tomatoes in a hurry?

Just 60 to 90 seconds on the barbecue with the lid closed does the trick. Remove hot fruit gingerly using tongs, allow to cool slightly – skins slide off easily.

Another idea for when you have room on your grill: precook Roma-type or other meaty varieties to freeze for use in winter soups, stews and pasta. Cut tomatoes in half if they’re large, or use whole Romas … brush with olive oil, sprinkle with salt and freshly ground pepper, poke in rosemary sprigs, place on foil, cook for about 10 minutes. Cool, bag ’em, and freeze.