3 Kitchen Tip: Peeling Tomatoes

In making a no-salt spaghetti sauce for a relative, I had to ditch the idea of using tomatoes from a can.

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.

Next, get a large pot of boiling water.  If you have a basket like this one, great, if not, don't worry about it.

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.

Immediately put the tomatoes in an ice water bath to stop the cooking process.

The skins have softened and begun to peel from the tomato.

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.

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