Tomatoes are a staple ingredient in countless dishes, from hearty pasta sauces to refreshing salsas. While their vibrant flavour is essential in many recipes, their tough skins can sometimes be an obstacle.
Peeling tomatoes doesn’t have to be a daunting task.
The first step to peeling tomatoes like a pro is to pick the right ones. Look for tomatoes that are ripe but not overripe – they should be firm, with no blemishes or soft spots.
Blanching is the secret weapon. Here’s how to do it:
- Using a sharp knife, gently score a small ‘X’ on the bottom of each tomato. This will allow the skin to separate more easily.
- Bring a large pot of water to a boil. Prepare a bowl of ice water alongside it.
- Using a slotted spoon, immerse the tomatoes into the boiling water for about 30 seconds or until you see the skin start to loosen.
- Quickly transfer the tomatoes into the ice water bath. This step halts the cooking process and makes peeling a breeze.
Once your tomatoes are chilled, it’s time to remove the skin:
- Use your knife to lift the edge of the ‘X’ you scored earlier. The skin should peel away easily.
- For the stubborn bits, use your fingers to gently pull the skin away. It should slide off like a glove.
ALSO SEE: How to keep lettuce fresher for longer
Written by Bianca Muller.
Feature image: Pexels
