While I love every part of a tomato, sometimes it’s nice to peel them — for a smoother, more refined texture. I adore peeled tomatoes, quartered, and tossed with basil leaves and balsamic vinegar. And peeling fresh tomatoes for a pasta dish is dreamy!
Preparation:
1. Bring a large pot of water to a boil.
2. Prepare a bowl of ice water next to the stove.
3. Use a sharp paring knife to mark an “X” on the bottom of each tomato, trying to only slit the skin and not cut to far into the flesh of the tomato.
4. Use the same knife to remove the stem.
5. Place the tomato into the boiling water for about 30 seconds, just until you see the skin pull away a bit at the”X.” We’re not cooking the tomato at all — we’re just loosening the skin.
6. Use a slotted spoon or small strainer to remove the tomato from the boiling water, and place it directly into the ice water. This will “shock” the tomatoe. This well stop the tomato from cooking, and help it keep its bright color.
7. Once the tomato is cool, the skin can easily be peeled off the tomato, beginning at the “X.” You can use your hands or the paring knife.
