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!
I think the skins do add a bit of bitterness, too. this is a great idea for removing them, thanks much!
Great Idea!
We’ll use this for salsa too…
it’s one more step… but probably worth it.
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!!