Vegetables: Peeling Tomatoes with a Hot Water Shock

Notes

This technique works due to the rapid change in temperature, which causes the skin to separate from the flesh. Scoring the tomatoes helps identify the starting point for peeling and ensures even skin removal. Common mistakes include leaving tomatoes in boiling water too long, resulting in overly soft tomatoes. Always use a timer to avoid this. Additionally, ensure your ice bath is ready before starting to avoid delays that can affect the texture. Safety is key; use oven mitts when handling hot pots and be cautious with sharp knives. Peeled tomatoes can be stored in the refrigerator for up to 2 days or frozen for longer-term storage.

Steps

1. 1 Bring a large pot of water to a rolling boil.
2. 2 Prepare a large bowl with ice water nearby.
3. 3 Using a sharp knife, score an 'X' into the bottom of each tomato.
4. 4 Gently lower 4-6 tomatoes into the boiling water with a slotted spoon.
5. 5 Let the tomatoes cook in the boiling water for 30-60 seconds.
6. 6 Immediately transfer the tomatoes to the ice water bath with a slotted spoon.
7. 7 Allow the tomatoes to cool in the ice water for about 1-2 minutes.
8. 8 Remove a tomato from the ice bath and gently peel away the skin starting from the 'X'.
9. 9 Repeat with remaining tomatoes until all are peeled.
10. 10 Check each tomato for any missed spots or stubborn skin and re-immerse if necessary.
11. 11 Pat the peeled tomatoes dry with a clean kitchen towel.
12. 12 Proceed with your recipe, whether it's canning, making sauce, or enjoying fresh.
13. 13 Dispose of the peels or save them for homemade stock.