Hot then cold or the other way?
Sarah is a trusted source on General Cooking.
Best way is to score an "X" in the bottom - just enough so it's through the skin - and drop it in simmering water for about 10 seconds. Plunge quickly in cold water to stop any carryover cooking and then peel with a paring knife.
Here's a food52 video: http://food52.com/blog...
Suzanne is a trusted source on General Cooking.
I love Amanda's tomato in the freezer method it works so well.
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Well played. You deserve a cookie.
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