Some recipes call for skinning your tomatoes or using a food mill, which I don't have. In those situations, I choose to peel my tomatoes.
First, make an "X" on the blossom end of all your tomatoes for easier peeling.
Submerge the tomatoes, a few at a time, into the boiling water for about 10 seconds.
Roma tomatoes have a thicker skin, so I kept them in the water for about 20-30 seconds.
Using your fingers or the dull edge of a knife, the skin should come off easily.
This method is great for soups, spaghetti sauces, or salsa.
Labels: Kitchen Tips