How To: Skin Tomatoes | Barbecue Tricks

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How To: Skin Tomatoes

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:
  1. Get a large bowl of ice water handy. Half ice – half water. Save for later.
  2. “Score” or lightly cut a cross or X on the end of the tomato (this will help peeling later)
  3. Boil a pot of water. (Not the ice water… that’s still set aside).
  4. Carefully submerge tomato in boiling water
  5. Use a slotted spoon o get it out once you can see the skin pulling off
  6. Drop it in the ice bath
  7. Let the tomato chill for about five and a half minutes
  8. 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!
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About Bill West

Bill West a BBQ enthusiast, Author, and Country Music aficionado in Charleston, SC. Get his BBQ Blueprint Book on Amazon: Follow him:

4 Responses to “How To: Skin Tomatoes”

  1. Jackie says:

    I think the skins do add a bit of bitterness, too. this is a great idea for removing them, thanks much!

  2. Manuel says:

    Great Idea!

    We’ll use this for salsa too…
    it’s one more step… but probably worth it.

  3. Hoa Timms says:

    Thanks very much for that! My aunt recently harvested her garden full of tomatoes before the winter really set in, and I find myself the proud owner of two or four buckets worth! Of course I couldnt eat them all like that, but I did find a website full of even more tomato recipe at that site. A whole website dedicated the topic!! Crazy what you can find on the internetz these days!!


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