There are at least three ways to peel tomatoes:
- Bring a small pot of water to a boil and reduce to a simmer.
- Cut an “X” on the bottom of the tomatoes to be skinned with a sharp knife. You don’t need to cut deeply, just deep enough to cut through the skin.
- Using a slotted spoon, dip a tomato into the simmering water and boil for about 10 seconds. The skin should be peeling away from the tomato where you cross-hatched it.
- Remove the tomato from the hot water and allow to cool enough to handle it. Peel off the rest of the skin and discard.
- This method makes sense for almost any way you plan to use the tomatoes, other than roasting them, as you’ll have a whole, peeled tomato to work with. This is the best method to use if you also want to remove the seeds.
- Preheat the oven to 300° F. Cut the tomatoes in half and lightly oil with olive oil. Sprinkle a little salt and pepper across the tops and place on a baking sheet, facing up.
- Roast for about 3 hours. Remove from the oven and allow to cool. The peels should slip right off.
- This is a method that only makes sense if you’re planning to roast the tomatoes anyway, due to the roast time!
- Cut a tomato in half and grate against the largest holes on a cheese grater until you get to the skin.
- This method only makes sense if you’re planning to make a tomato sauce as the tomato will be completely broken down by the grater.