Kitchen Tips Tuesday: Peeling Tomatoes

 

1635400438This 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

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