Certain varieties of tomatoes can have tough peels, which need to be removed for cooking smooth-textured soups or even stews. Peeling a fresh tomato can be difficult and beginning cooks often resort to using canned tomatoes rather than tussle with them.
Fortunately there is a simple technique that makes peeling tomatoes a breeze.
- 1 qt or larger saucepan
- Bowl for tomatoes
1. Fill the saucepan with enough water to cover two or three tomatoes at a time (don’t add the tomatoes yet, though).
2. Bring water to a roiling boil over high heat.
3. Carefully add two to three tomatoes at a time to the boiling water using the tongs. Leave them in the water 30 seconds. Check for splitting of the skin.
See the crack in the tomato skin? That means it is ready to be removed from the water with the tongs. Note: tougher or less ripe tomatoes may need to stay in the water 60 seconds or slightly longer to loosen.
4. Place the heated tomatoes in the bowl to cool while you repeat step 3 with all the tomatoes you need to peel, a few at a time.
5. Once the tomatoes have cooled enough to handle, slip off the skins with your finger.
The peel should fall right off in seconds.
Now you have a tomato ready for coring and dicing for your favorite recipe.
Do you have any other tips for peeling tomatoes?