How to Skin Tomatoes

Sliced tomatoes with chives

Tomatoes are very versatile. You cook with them, making many great tasting sauces, and dishes. You put them in salads and on your sandwiches. Nearly everyone loves tomatoes, but not everyone is crazy about that peel or skin that covers the flavorful inside. Sometimes this skin is just hard to chew. You can get rid of that skin in just a few easy steps and enjoy the pure taste of your juicy ripe tomato.

Things You'll Need

• Tomatoes
• Large pan
• Bowl
• Sharp paring knife
• Large spoon or ladle

Instructions

1. Bring a large pot or pan of water just to the boiling stage on your stove. A 5 quart dutch oven filled half full works well. While the water is boiling fill a large bowl with very cold water. Add six to eight ice cubes if they are handy. If not, just make sure the water in the bowl is very cold from your tap.

2. Turn the pot of water off when it starts to boil. Carefully drop 3 or 4 large tomatoes into the hot water. They should be totally submerged. Let them sit for just around a minute in the hot water.

3. Use the large spoon to scoop the tomatoes out of the hot water and place them immediately into the ice cold water. Let them sit in the cold water and work from the bowl.

4. Remove one of the tomatoes after about a minute. Using the small sharp paring knife, cut a slit around the top of the tomato stem. The rest of the skin should be free from the meat of the tomato. Use the paring knife to cut little slits and pull or slide the skin right off the tomato.

5. Follow these same guidelines for the rest of the tomatoes. You now have firm, fresh, skinless tomatoes to slice and serve as you wish. Refrigerate them whole or in slices in a sealed container to use later.

Tips & Warnings

• Pour italian dressing over your tomatoes slices and sprinkle with parmesan cheese. Great on sandwiches or just to eat.