Videos

How to Peel Tomatoes

August 5, 2011 • 15 Comments

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Watch Amanda demostrate two ways to peel tomatoes -- one hot and one very, very cold. (Hmm, which do you think we'll be doing this sweltering August?) Take your pick, then make this genius Tomato Sauce with Onion and Butter from Marcella Hazan.

This week's videos were once again shot and edited our videographer Elena Parker (who now produces our bi-weekly Dinner & a Movie column as well!).

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Comments (15)

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almost 2 years ago zahavah

Tried the freezing technique - foolproof! What I love is that the uncooked tomatoes aren't slimy like they are when you drop in boiling water.

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about 2 years ago melcooks

If you have a gas stove top, there is another way to peel a tomato. Make a small "x" on the bottom of the fruit and spear the other end on a long two-pronged fork. Rotate continuously over a medium high gas flame for a minute or so until the skin blisters a bit in places. Remove from fork and peel. Works great if you just have a few tomatoes to peel.

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over 2 years ago Gretchen Froelich

Love this - thank you for the video. Now, where are those tomatoes? Can't wait for summer!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I used your freezer method today to peel a bunch of tomatoes and it worked perfectly, So easy to do and they peeled like a dream. Thanks so much for this.

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about 3 years ago CharlotteD

The how to videos are helpfu,l but what happened to the recipe videos? I miss those :-(

Sara_clevering

about 3 years ago sarabclever

Interesting about the frozen method, especially as sometimes I don't like the idea of boiling up a pot of water if the quantity of tomatoes to peel is just one or two. A watched pot never boils, and all that! I've heard a suggestion to use a serrated vegetable peeler because the serrated version can actually grip the tomato skin. I'm not sure if I'm a convert to that method--I've tried it and I seem to remember it was (unsurprisingly) a bit sloppy.

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about 3 years ago Donald Short

Great method! I'll try it myself. Thanks for demonstrating. This method is kind of new to me, since I am new in cooking and trying to learn.

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about 3 years ago Donald Short

Wow great method! I'll try freezing it next time! Thanks for the demonstration

The_culinary_chase

about 3 years ago The Culinary Chase

Great idea to freeze the tomatoes first. Cheers!

The_culinary_chase

about 3 years ago The Culinary Chase

Good idea freezing the tomatoes first. Cheers!

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about 3 years ago Babcia

The riper the tomato, the better this works. Doesn't work too well on tomatoes with hard green tops or spots but neither does the water bath. But don't we usually use ripe tomatoes for sauce?

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about 3 years ago Babcia

Why not do it the easy way?! Rub the tomato skin with the back of a knife evenly around the whole tomato from stem to stern. This loosens the skin, then you can just peel it off with the knife blade. Voila - no hot OR frozen tomatoes.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Do you find it works best with very ripe tomatoes or ones that are nearly ripe? I've never had luck with this but will try it again -- thank you for suggesting it.

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about 3 years ago Hector Chacon

FYI. I don't think you should leave it in the water for about a minute. It should take no more than 10 seconds otherwise the entire tomato will get mushy. That's probably why you lost more pulp. also an ice bath immediatly after makes peeling less painful and lowers the chance of mushy tomatoes too. Just leave tomatoes in water until cool to avoid leeching out color or flavor.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

It's true, the water bath is the proper way -- I'm just lazy! And I said a minute because it took nearly that for this tomato, but I should have pointed out that it can be as little as 10 seconds. It's really better to watch for the skin peeling back from the X than to count seconds. Thanks.