Sunday, 27 July 2014

Tutorial - How to remove the skin from Tomatoes

There are often times in recipes that call for peeled tomatoes, and i have a few myself ready to put up. It might sound pretty daunting, but actually it's pretty simple, you just have to pay attention to the timing. It's best to do them in large batches due to the fact it can seem like a bit of a chore.

You will need the following ingredients:

7 large vine tomatoes (you can use any tomato, but the smaller, the fiddlier!)

Utensils Needed:

Chopping Board
Chef's Knife
Large Saucepan
Large Bowl
Slotted Serving Spoon
As much Ice as you can get hold of

First off - 3/4 fill a large saucepan with water and get it upto a nice, rolling boil.

Check the tomatoes are firm - soft tomatoes will fall apart, so make sure they're as fresh as possible.

Score the tomatoes with a large 'X' on the underside with your knife. Try not to score the flesh too much if you can help it.

Now, this part is time critical and can be fiddly. Use the slotted spoon to put all of the tomatoes into the saucepan of boiling water, and count down 60 seconds. NO MORE THAN 60 SECONDS! Smaller tomatoes will need less time but never exceed 60 seconds regardless of the size of tomato.

Take the tomatoes out of the boiling water and plunge them straight into ice water. The colder the better. It stops the tomatoes from cooking, and makes it easier to remove the skin.

Leave them in the water for at least 5 minutes before peeling them. Start at the 'X' mark and the skin should come away with ease. The tomato will feel a little soft & slippery, so return it to the water to rinse off.

You should be left with a bowl of lovely skinned tomatoes, as shown below.

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