How to Peel Tomatoes
If you know How to Peel Tomatoes, then you are ready to prepare a variety of dishes in a snap! It is simple to blanch large, fresh tomatoes and then easily remove the skin.
Prep Time8 minutes mins
Cook Time2 minutes mins
Total Time10 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Author: Jennifer Deppa
Rinse and scrub the tomatoes to remove any visible dirt or debris. Remove the stems by twisting them off.
Using a paring knife, score an X on the bottom of each tomato just barely into the flesh.
Bring a large pot of water to a boil and then add the tomatoes 4-6 at a time. Boil for 1-2 minutes, or until the skin begins to crack. Remove the tomatoes with a slotted spoon and then immediately immerse them in an ice water bath. Let soak for at least 5 minutes, or until they’re cool to the touch.
Starting from the bottom of the tomato where it was scored, grab a flap of skin and then peel towards the stem. Repeat this until all of the skin has been removed.
To seed the tomatoes: Turn the tomato on its side and then cut it in half through the belly of it. (NOT through the stem end.) Squeeze each tomato half until all of the seeds have seeped out.
Use the peeled tomatoes in your favorite recipes or learn how to freeze tomatoes to have on hand year-round!
- Optional: After scoring the tomatoes, remove the core by cutting around the stem at an angle and then pulling it out.
Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 6mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 0.3mg