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In a 5-quart pan over high heat, bring 3½ quarts of water to a boil.
Prepare a large bowl of ice water that contains enough
ice water to cover the amount of tomatoes you need to peel.
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Use a paring knife to cut out the stem at the top of each tomato.
Bottom-side of the tomato. |
Carve a shallow X in the bottom (blossom end) of each. |
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Working in batches of three (3), plunge (drop) the tomatoes into the boiling water, a few at a time, for 10 to 15 seconds.
NOTE: Do not leave tomato in the boiling water for more than 15 seconds as your tomato will become mushy (especially
if you are using the tomatoes uncooked in a salad or salsa, you don’t want them in a boiling pot any longer
than they have to be, because they’ll start to cook.)
Remove hot tomato with a slotted spoon |
With a slotted spoon, gently place the tomato in a bowl or sink filled with ice water to cool them down.
Once the tomatoes are cool, immediately take
them out of the water to drain. Leaving the tomatoes in water may cause
them to become water logged. |
Gently pull away the skin of the tomatoes, beginning at the points created by the X. The
skin will easily slip off each tomato.
You may use a small paring knife or your fingers
to remove the skin. |
