A step-by-step guide to peeling tomatoes no matter how many or what kind you have on hand.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Martha Stewart | 2013-06-21 15:00:35 |  54,837 Views |
How to Peel Tomatoes – Martha Stewart's Cooking School
Serious Eats / J. Kenji Lopez-Alt
Peeling fresh tomatoes is a great technique to know for when you want those tomatoes to melt into a sauce or soup (like my minestrone soup ) if you plan on canning them whole or if you’re making a really delicate tomato sauce where the skin would ruin the texture. After the tomatoes are peeled and seeded they can be cut into very fine cubes. It was one of the first techniques I learned at my first job in an Italian restaurant and one I did almost every day.
Everyone knows the old “punch an X in the bottom and blanch it” method and it works well if you’re making a big batch of sauce or canning a lot of tomatoes. But when I only have to peel a few tomatoes for a recipe it feels like a waste of water time and energy. I’m going to show you two alternative approaches that are faster and more energy efficient when you only have to peel a few tomatoes.
