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Learn how to peel tomatoes quickly and easily with this simple method. Effortlessly remove the skins to make your sauces, dips, and juices extra smooth.
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Peeling tomatoes is one of my least favorite kitchen jobs, so I was so happy when I found this hack to remove the skins with such little effort!
Ready to use in minutes, you’ll be taking your sauces to a restaurant-quality in no time at all!
Be sure to check out How to Peel and Garlic and How to Cook Bacon in the Oven for more of my top kitchen tips!
Why you will love this recipe!
- Quick: It takes minutes to blanch, cool and peel the tomatoes with this method.
- Easy: You just need your tomatoes and a couple of bowls of water, no special equipment needed!
- It’s worth the effort! Removing the skin of tomatoes helps improve the quality of every day foods like sauces, soups and it’s a must if you are canning.
What you need
- Tomatoes
- Pot
- Water
- Slotted spoon
- Bowl with ice water
How to peel tomatoes
- Slice a shallow “X” at the bottom of each tomato.
- Place them for 30 to 60 seconds in boiling water. Then transfer them using a slotted spoon to a bowl with ice water.
- Once cooled, peel the tomatoes using a paring knife.
When should you peel tomatoes?
The skin of tomatoes is edible and safe to eat, and you don’t need to peel tomatoes every time you use them, but if you are making a tomato soup or sauce like marinara, then this quick hack really makes all the difference. They are easier to blend and will leave you with a silky smooth sip. If you can tomatoes to preserve them or make your own tomato paste, then removing the tomato skins is a must, and your salsa will be much smoother. Peeled tomatoes also make for a smoother tomato juice and the skins can sometimes be bitter, so you’ll end up with a sweeter product.
Should you peel all tomatoes?
Not all tomatoes need to be peeled, smaller tomatoes like cherry or grape have very tender skins, as do large heirloom varieties. The tomatoes that benefit the most from peeling are beefsteak, plum, and Roma that have thicker skins that affect the texture of foods.
Why do you need to score the tomatoes?
Scoring the bottom of the tomatoes before placing them in the boiling water makes it much easier to tell if they have been blanched for long enough. When they are ready, the scored skin will start to pull away from the flesh of the tomato. This also makes it easier to remove the skin from the tomatoes.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Don’t leave the tomatoes in the boiling water for more than a minute, other wise they will start to cook.
- After blanching the tomatoes, place them in iced water to stop the cooking process and to make them easier to handle.
More Cooking Tutorials
If you found this tutorial for how to skin tomatoes helpful, I am sure you will also like these other cooking tutorials:
How to Peel Tomatoes
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Equipment
- Saucepan
Ingredients
- 4 Tomatoes
Instructions
- Slice a shallow “X” at the bottom of each tomato.
- Place them for 30 to 60 seconds in boiling water. Then transfer them using a slotted spoon to a bowl with ice water.
- Once cooled, peel the tomatoes using a paring knife.
Notes
- Don’t leave the tomatoes in the boiling water for more than a minute, other wise they will start to cook.
- After blanching, place the tomatoes in iced water to stop the cooking process and to make them easier to handle.
