The delicious taste of freshly peeled tomatoes enhance your garden salsa or homemade sauce. The problem is you cannot use a standard peeler to remove the skin of a tomato because you want to preserve the meat of the tomato and ensure it stays firm. Tomato skins need to be blanched and then quickly cooled. This process will allow you to simply peel back the loosened skin without ruining the structure of the tomato.
Instructions
1. Turn on the stove and begin boiling water. Prepare an ice bath high enough to cover the tomato.
2. Clean the tomato of any debris and remove the tomato stem by twisting it off.
3. Score the bottom of the tomato with a paring knife. Do this by cutting an x on the bottom of the tomato. This will make it easier to peel away the skin once the tomato is blanched.
4. Immerse the scored tomato in boiling water. Leave the tomato in the boiling water for 30 to 45 seconds. Any longer than this and the tomato will begin to cook and the meat will soften.
5. Remove the tomato from the boiling water and immediately place it in an ice bath. This will ensure that the tomato does not continue to cook and makes peeling the skin a breeze.
6. Remove the tomato from the ice bath and peel away the skin with your fingers. The skin should come right off. If there are areas where the skin seems to be sticking, you can easily remove it with your paring knife.
Tags: boiling water, away skin, bottom tomato, paring knife, peel away