How to Blanch and Peel Tomatoes

When you come across a recipe that calls for skinned tomatoes, like my Marinara Sauce, here's how to quickly and easily get the job done.

Start with firm, ripe tomatoes. If they have rotten or soft spots, don't use them.

On the end opposite the core of each tomato, use a sharp knife to score an "X".

Boil a pot of water.

Add tomatoes to the boiling water--no more than a dozen at a time. More than that is hard to handle quickly. 

Boil for 30-60 seconds, remove tomatoes from the boiling water, and . . .

. . . immediately put the tomatoes in an ice-water-filled sink or bowl. As they chill, you will see the skins start to pull away from the meat of the tomato.

Remove the tomatoes from the ice water. The peels should come off easily. Cut the cores out, and the tomatoes are ready for your sauce or salsa.

Tah-dah! That's all there is to it.

Make it a yummy day!

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