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!

β€” Al Brady

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bowl of ice water


Place a pan of salted water over a high heat and bring to a rapid boil. Using the tip of sharp knife cut a shallow 'X' into the bottom of each tomato, until all of the tomatoes have been scored. Lower the tomatoes into the boiling water a few at a time and boil for 10 seconds, to blanch them.

After 10 seconds, immediately remove the tomatoes from the boiling water with a slotted spoon. Plunge the blanched tomatoes straight into ice water, to refresh them and to stop them cooking. Repeat this process of blanching and refreshing with the remaining tomatoes.

Remove the tomatoes from the ice water and starting at the cross made earlier, carefully peel the skin off, using the tip of a small knife. Place the tomatoes onto some kitchen paper or a towel to drain off any excess water. Once all the tomatoes are peeled and drained they are ready to use. The tomatoes can be kept at this stage, covered and in the fridge for up to 3 days.