Posted on 28 April 2008.
A lot of barbecue masters will use skinned tomatoes for different sauces. This is a great trick to get the thin skinned fruit peeled without testing how thin YOUR skin is!
Why peel it? Some say the skins add a bitter flavor to recipes.
Start with a very clean tomato without any stem:
- Get a large bowl of ice water handy. Half ice – half water. Save for later.
- “Score” or lightly cut a cross or X on the end of the tomato (this will help peeling later)
- Boil a pot of water. (Not the ice water… that’s still set aside).
- Carefully submerge tomato in boiling water
- Use a slotted spoon o get it out once you can see the skin pulling off
- Drop it in the ice bath
- Let the tomato chill for about five and a half minutes
- NOW you’re ready to peel. Use a small knife to get under and grasp the edge of the skin at the X you made. And yes, after all this… it can still be tricky to get it totally skinned!