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.
3 reasons why I love this recipe
- I don’t need to rely on canned tomatoes at the peak of the summer season.
- This is so easy to do and we all prefer tomatoes without the skin.
- It’s a fun part of cooking a recipe and doesn’t take long to do.
How to peel your own tomatoes
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
Add Tomato Slices to Salad
Peeling Your Own Tomatoes
- 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.
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