Peeling Tomatoes

Nothing enhances a recipe like fresh tomatoes. Learn a step by step method for peeling fresh tomatoes that you can use any time you like.

Servings Servings

Cuisine Cajun, Creole

Course Ingredient

Calories 22

Prep Time 10

Cook Time 20

Total Time 30

Here's What You Need

▢ 2 Fresh Tomatoes

Here's What You Do

Fill a stock pot or Dutch oven with about 10 cups of cold water.
Make an ice bath by filling a large bowl with ice and add cold water.
Rinse tomatoes under cold water. With a sharp paring knife, cut a shallow cross over the stem end of the tomatoe.
Once the water is boiling, place one or two tomatoes at a time into the boiling water and let then blance for about 1 to 1 ½ minutes after the water returns to a boil.
Remove the tomato and place it immediately into the ice bath; Once you have blanched all of the tomaotoes, let them sit for no more than 5 minutes in the ice bath
Remove the tomatoes and cut the stem end core out of the tomato with a paring knife.
The skin should be shrinking a little off the tomato. Use the paring knife to grab an edge of the skin and pull it off until it is completely skinned. You may be able to do this with just your hands if the skin is loose enough.
If you want to de-seed the tomato, cut it in half (horizontally) to expose the seed cavaties and scoop out the seeds with a small spoon or your fingers. You can also squeeze the seeds out in lieu of scooping.
Chop the tomatoes into your desired size.

Notes

Read my article How to Peel Fresh Tomatoes for a detailed, step-by-step "how-to" on peeling fresh tomatoes.

These instructions are for two whole tomatoes, but you can do this for any number of tomatoes you need.

Once peeled, drain as much water as possible from the tomatoes, then use in a recipe or hold in the fridge for about 3 days or about 10 months in the freezer, before the flavor starts to deteriorate.

Nutrition