Why Would You Peel Tomatoes?
Learning how to peel tomatoes is a quick and easy way to prepare them for recipes like roasted tomato sauce, creamy tomato soup, chili, roasted tomato salsa, and curries, where you might usually use canned peeled tomatoes. This technique is also essential for canning tomatoes for long-term storage. Why exactly? Unfortunately, tomato peel can become tough (and sometimes slightly bitter) when cooked and will float in your dish (or get stuck in your teeth!), providing potentially unwanted texture and flavor. While there are several methods for removing tomato skins (including an oven, microwave, or freezer), I’ve found that this stove-top blanching method is the quickest, easiest, and most efficient option. With a simple process and just 30-60 seconds of blanching, the tomato skins will practically slip right off!
How to Peel Tomatoes Easily
Step 1: Wash and Score the Tomatoes This step is especially important. Using a small, sharp paring knife, slice a shallow crisscross (an “X”) at the bottom of each tomato (opposite to the stem end). You can also optionally cut out the stem end of the fresh tomatoes, if preferred. Note that this method works best with medium to large tomatoes that are ripe but not soft/mushy. Step 2: Boil Water Fill a large saucepan with enough water to fully immerse a layer of the ripe tomatoes (don’t add them now, though) and bring it to a boil over high heat. Step 3: Prepare the Ice Water Bath Meanwhile, prepare an ice bath by filling a large bowl with cold water and a large handful of ice. Then set aside. Step 4: Blanch the Tomatoes Working in small batches, carefully add a single layer of tomatoes into the boiling water and blanch them for 30-60 seconds – until the peel loosens/cracks. It’s important not to add too many tomatoes to the saucepan at once, or it will affect the water temperature and cause uneven blanching. Step 5: Cool the Tomatoes Use a slotted spoon to transfer the blanched tomatoes to the ice bath immediately and leave them to cool for 5 minutes or until they’re cool enough to handle by hand and the peels shrivel. While doing this, continue to blanch any further batches of tomatoes. By the time these are cool enough, the next batch will be ready for the ice bath. Step 6: Peel the Tomatoes At this point, the tomato skins should basically slip right off from where they were cut at the bottom of the tomato. If any tomato peel is a little stuck, use the sharp knife to slip under the peel to remove it. Be careful not to squeeze the tomato too much. Chef’s Tip: Tomato peel is loaded with lycopene (a nutritious antioxidant). Rather than discarding the peels, you could leave them to dehydrate (in an oven, dehydrator, or by air). Then grind them into a powder to add nutrients to savory dishes.
How to Use Peeled Tomatoes
Tomato puree Gazpacho Creamy tomato soup Tomato sauce Best Bruschetta Recipe Roasted tomato salsa Homemade ketchup Zaalouk (Eggplant Tomato Dip) Grilled Peach Burrata Salad with Tomatoes
If you try this easy method for peeling tomatoes, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recreations – tag me on Instagram @Alphafoodie!
