Peel Your Own Tomatoes the Easy Way

Peel you tomatoes the easy way, this recipe shows you how

One of the best-kept secrets is knowing how to blanch and peel your own tomatoes.

I use this easy technique for recipes such as ragouts, soups, salads, and anything else that needs fresh tomatoes where I don’t want the skin on.

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3 reasons why I love this recipe

  1. I don’t need to rely on canned tomatoes at the peak of the summer season.
  2. This is so easy to do and we all prefer tomatoes without the skin.
  3. It’s a fun part of cooking a recipe and doesn’t take long to do.

How to peel your own tomatoes

Tomato Sauce with fresh tomatoes, herbs and garlic wiht the cation, Perfect for salads, soups, sauces and more'

Prep time: 5 minutes
Cooking time: 10 minutes to get the water up to boil then 3-5 minutes

TIP: use a large pot and have a large bowl of icy-cold water nearby, preferably with LARGE ice cubes floating inside.

If you use large ice cubes the water stays colder for longer.


  • Fresh tomatoes, preferably in season
  • Cold water
  • Large ice cubes


Serve Your Tomato Slices on Wood

Tomatoes and wood go together like brunch and laughter.
All you need to decide is, what do you want!?
From Etsy, supporting local artists:

Serve your fresh sliced tomatoes on this live-edge olive wood platter.

Add sliced tomatoes to your brunch selection for an extra pop of color and flavor! 

Use an olive wood platter large enough for serving sliced tomatoes and more.

Add Tomato Slices to Salad

Olive wood bowls take salads to another level of stunning.

This 12″ bowl would look sensational left out on the counter with fruit too!
Turned from a single piece of wood, the grain is consistent.

Javanese teak makes this bowl stand out. 
A 12″ bowl, it’s perfect to hold just enough for a meal.

Teak wood is durable and versatile, able to hold hot or cold food without any damage. needs minimal 

A blanched tomato with the skin being peeled away

Peeling Your Own Tomatoes

Learn how to peel your own tomatoes and use them in other recipes
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Prep Time 5 minutes
Cook Time 5 minutes
Boiling Time 10 minutes
Total Time 20 minutes
Course Kitchen Staple
Cuisine American, Greek, Indian, Italian, Mediterranean
Servings 4


  • 1 large pot
  • 1 large spider strainer
  • 1 Large mixing bowl
  • 1 large ice cube maker
  • 1 large chopping board with deep juice grooves if possible
  • 1 bowl with lid for storing


  • 4 large tomatoes
  • 6 cups hot water
  • 6 cups cold water
  • 6 large ice cubes


  • Remove tomatoes from stems and set aside. Discard stems.
  • Add water to large pot, filling about halfway. Turn heat to HIGH until water is a gentle rolling boil.
  • Gently drop tomatoes into pot using the strainer. Check water level doesn't overflow and tomatoes can move freely. Lower heat to Medium-High and keep the lid off.
  • Fill a large bowl with ice-cold water and add large ice cubes. Set bowl nearby the stovetop.
  • Turn tomatoes using the strainer and watch for areas of the skin where it has split. Lift each tomato out when it is ready and gently drop into the icy-cold water.
  • Turn tomatoes in the cold water so they cool evenly and prevent further cooking.
  • Once cool, lift tomatoes and set on a chopping board. Remove skins and discard.
  • Store peeled tomatoes in a container and refrigerate, or slice and use immediately.
    Use within 3 days or freeze.
Keyword DIY, easy, vegetarian
To share this recipePlease use @wholefoodstudio or #wholefoodstudio
Various Heirloom tomatoes on a counter top

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