Description
This simple guide shows you how to peel tomatoes easily by blanching them in boiling water and then shocking them in ice water. This method removes the skins effortlessly, making your tomatoes perfect for cooking, canning, or freezing.
Ingredients
Scale
Ingredients
- 1 lb. tomatoes
Instructions
- Prepare the Tomatoes: Rinse and scrub the tomatoes thoroughly to remove any dirt or debris. Remove the stems by twisting them off gently.
- Score the Tomatoes: Using a paring knife, carefully make a shallow X-shaped cut on the bottom (opposite the stem) of each tomato, cutting just into the flesh.
- Blanch the Tomatoes: Bring a large pot of water to a rolling boil. Add 4 to 6 tomatoes at a time and boil them for 1 to 2 minutes, or until the skin starts to crack and peel away.
- Ice Bath: Using a slotted spoon, transfer the tomatoes immediately into a large bowl filled with ice water. Let them soak for at least 5 minutes or until they are cool to the touch to stop the cooking process.
- Peel the Skin: Start peeling from the bottom where the skin was scored, gently pulling the skin away towards the stem end. All the skin should come off easily.
- Remove the Seeds (Optional): Place the peeled tomato on its side and cut it in half through the middle (not through the stem). Squeeze each half gently to release the seeds.
- Use or Store: Use the peeled and seeded tomatoes immediately in your recipes or learn how to freeze them for future use.
Notes
- Use ripe but firm tomatoes for easier peeling and better flavor.
- The blanching time may vary based on tomato ripeness and size; watch for the skin to crack, not just boil.
- If uncomfortable scoring tomatoes with a knife, a small paring knife works best for control.
- Tomatoes can be frozen after peeling and seeding, perfect for soups or sauces later.
- Make sure to have an ice water bath ready before blanching to stop cooking immediately.
