Kitchen Basics: Peeling Tomatoes

This week I brought in the last of our tomatoes for the year. It is bittersweet because there is nothing quite like cooking or eating a tomato you’ve grown yourself. Nonetheless, when the time comes, you’ve got to figure out what to do with all those little red fellas.

Later today, I’ll share one of my favorite end-of-the-season recipes, but for now I thought I’d share an easy step by step that will teach you how to peel tomatoes yourself. I just started peeling our tomatoes this year before cooking with them, usually in big batches on the weekends. I’ve found it helpful because whether your cook, freeze, or can them, you’ll find the peel will often detach from the fruit and become quite tough changing the texture of your dishes. So here’s what you’ll need…

1. a pot of boiling water
2. a bowl of ice water
3. a bowl for your end result

If you can, set your 2 bowls in the sink. This will really help cut down on the mess.

Finally, here’s how you actually peel the little guys…

1. Bring water to a boil, and drop the tomatoes in for about 2 minutes. Boiling time will be dependent on the size of the fruit, but you’ll see the skin start to change slightly–it may even start to crack.

2. When you start to see the change, drop the tomatoes into the ice water. The cold water on the hot fruit will literally make the skin pull away from the fruit.

3. Finally, hold the fruit in both hands, peeling off the skin. See easy as pie!

*Pro Tip: If you mark the bottom of the tomato with an X, it will make it easier for the skin to loosen.

*Speaking of pie, I’ve found this also works well with peaches.

Anyway, I hope this helps! I’ll be back in a bit to share the perfect 1st-of-Fall-Last-of-the-Tomatoes recipe.

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