This time of year, I can’t get enough tomatoes. The current bounty is a far cry from the mealy, styrofoam-like tomatoes we have around here most of the time. These ripe, juicy, deep red beauties are full of flavor and vitamin C.
I love them raw, baked, sliced, diced and sautéed. Sometimes, it’s nice to take the skin off, and cook them down to a thick, rich sauce, to pour over pasta, chicken or spiralized zucchini ribbons.
The easiest way to skin a tomato, or other fruits and vegetables with a thin skin and fleshy interior, is to drop them into a pot of boiling water. You only need to leave them in the water for a brief time; less than a minute, before the skin cracks.
Remove them with tongs, and place them in a bowl. The skin should come off easily, leaving you with a naked, but still very much intact tomato. Be careful not to leave them in the pot too long, as they will begin to cook, and eventually fall apart.
photo: Glasshouse Images