There comes a time in every cooks life that we come across a recipe where we are asked to skin tomatoes. Perhaps it is for a silky smooth sauce or soup, or a neat dice for a dressing or salad, without having to deal with the tough skin. Maybe you simply don’t like the skin and prefer your tomatoes completely naked!
Instead of messing around with a peeler what we need to do is shock the skin off the tomato so it is ready for any use. We plunge the tomato into rapidly boiling water for a few seconds, then straight into ice water to stop the cooking. Any longer than that we can end up with a soft mushy tomato that is only good for soups and sauces.
We show you, step by step, how to peel tomatoes so they are ready for seeding, slicing, dicing or melting into a silky smooth sauce.
Skinning tomatoes is a fun and easy technique that allows you to have perfectly smooth skinless tomatoes every time!
— Al Brady