How to Properly Peel a Tomato

It’s not that common but occasionally a recipe will call for a peeled tomato, especially in salsas, dips and sauces. Removing the seeds is primarily for a visual purpose (especially in salads) and removing the skin helps the tomato break down in sauces. Peeling a tomato is actually very, simple and the technique actually works for some skin fruit as well, like plums and peaches. 

• Bring a large pot of water to boil and have a large pot of iced water nearby.
• Remove the calyx/stem from the tomato.
• Cut a cross or shallow “X” into the bottom of the tomato (this helps in peeling afterwards).
• With a strainer or large spoon gently place the tomato into the boiling water.
• Hold it there for about 10-20 seconds until you notice the skin start to split and peel.
• Quickly remove the tomato and place it in the ice water and let it sit for about 5 minutes. The skin should be noticeably peeling back, but the tomato should remain firm.
• Gently hold the tomato (it should be cool to touch) and peel off the skin. Tomato skin can be tough, so if need be carefully use a small paring knife to remove. Remember not to squeeze the tomato to strongly as it will bruise the flesh.

Voila! You’ve got a tasty wonderful naked tomato to add to any great recipe.