Many recipes that include fresh tomato require the tomato to be peeled and cored. This is because tomato skin tends to be tough and sinewy when it is cooked, and it can be disconcerting to come across a stringy bit of tomato skin when eating a creamy soup or sauce.
Peeling tomatoes and other thin-skinned fruit is a little tricky, but using the following technique allows 5 pounds of tomatoes to be peeled in less than a half hour.
What you'll need:
- 1 large pot containing 3" of water brought to a boil
- 1 slotted spoon
- 1 deep bowl filled with ice water
- cutting board and vegetable knife
- fresh ripe tomatoes that have been washed