Pickles

Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra
Feb
23

Technique – Peeling Tomatoes

By

Hello All!  And welcome back to FOOD~FLAVOR~FUN.  A place to find and share some great food ideas that are loaded with flavor, to be prepared by normal people (don’t have to be a fancy gourmet) and served to family and friends to bring a lot of fun and joy into our lives.  Yep that means mine too.

Tuesday’s are about tools and techniques.  Tonight relates to something that I used to just hated to see in a recipe.  The call for peeled tomatoes.  For a long time, I just ignored the “peeled” word.  But in certain dishes, you don’t want to see those chipped up tomato peels and the smooth texture that the recipe is after can only be obtained with a peeled tomato.  No fear!  Here is a way to peel them with ease.

By the way, I still refuse to remove the seeds when called for.  They won’t kill you and don’t effect the texture that much.  I’m just not a purest!

Peeling Tomatoes

Place a large pot of salted water over high heat and bring it to a boil.  Place the tomatoes that you want to peel in the boiling water for about 30 seconds, until the skins split.  Remove them with a slotted spoon and place them into an iced water bath to cool them down so you can handle them.  When they are cool enough, peel off the skins with your fingers or a pairing knife.  They will come right off with no struggle.  FYI, peaches, plums and other fruit with skins can be peeled in the same manner.

Another FYI, I use Roma tomatoes or the “on vine” tomatoes almost exclusively.  They have more flavor and more meat to seed.  Give this technique a try and don’t let those tomatoes scare you.  Enjoy!

Stay tuned for another go at a podcast.  You can click on Podcasts under Categories to find the first one or look up Food Flavor Fun on iTunes.  If you have any comments or suggestions, I would love to hear from you.  Send me an email at foodflavorfun@foodflavorfum.com

Categories : Tools & Techniques

Leave a Reply