How to Peel Tomatoes
Whether you are preparing tomatoes for salsa, sauce, soup, freezing, or canning, this easy blanching method helps you remove tomato skins quickly. Seed the tomatoes if your recipe calls for it.
Ingredients
- 1 pound Fresh tomatoes
- Ice water
Instructions
- Wash the tomatoes well under running water.
- Bring a large pot of water to a boil over high heat.
- While the water is heating, fill a large bowl with ice water.
- Use a knife to remove the core from the stem end of each tomato, then cut a shallow “X” in the bottom.
- Carefully lower the tomatoes into the boiling water and blanch for 30 to 60 seconds, or until the skins begin to wrinkle, crack, or loosen.
- Remove the tomatoes from the boiling water with a slotted spoon and transfer them to the bowl of ice water.
- Once the tomatoes are cool enough to handle, slip off the skins. Use a small paring knife to remove any stubborn pieces.
- Remove the seeds, if your recipe calls for it. To seed tomatoes, cut each tomato in half across the equator, hold each half over a bowl, and gently squeeze or scoop out the seeds and gel with a spoon.
- Use the peeled tomatoes as directed in your recipe. They can be left whole, crushed, chopped, quartered, puréed, or frozen for later.
Notes
This method can be used for any amount of tomatoes. Work in small batches so the water returns to a boil quickly and the tomatoes cool evenly in the ice bath.
For canning, always prepare the tomatoes as directed in the tested recipe you are using. Some recipes call for peeled and chopped tomatoes, while others may require the skins and seeds to be removed.
Nutrition
Serving: 1poundCalories: 145kcal
Tried this recipe?Let us know how it was!