We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Ripe, juicy tomatoes are a joy to home cooks every summer, and often recipes call for peeled and seeded tomatoes. Learn how to peel, seed and chop your own tomatoes with ease.
Cut out the core
The core is a tough little spot on the top of the tomato where the stem was attached to the plant. Use a sharp paring knife with a pointed end to make a cone-shape cut around the stem end, and then pop out the core.
Make an X
Cut a shallow X on the bottom of your tomato. This will help you slip off the skin later.
Blanching a tomato makes the skin slip off easily. To blanch any vegetable, you simply drop it in boiling water, then quickly immerse in cold water.
Carefully place the tomato into boiling water for about 30 seconds, or until the skin starts to pull away. The time can vary depending on how big or how ripe the tomato is. If your pot is big enough, add three or four tomatoes at a time.
Lift the tomato out with a sieve or slotted spoon, and set it into the bowl of ice water to stop the cooking process. Leave the tomato in the cold bath for two to five minutes.
Once the tomato is cool to the touch, grasp a loose end of skin at the bottom where you carved the X and pull. The skin lifts away easily. Use a paring knife to remove any skin that doesn’t peel off.
Cut the peeled tomato in half crossways. Gently squeeze out the seeds, or you can scrape them out with a spoon. Do this over a bowl with a sieve so you can capture the juice to use later.
If your recipe calls for chopped tomatoes, place each half cut-side down on a cutting board and cut into strips. Cut across the strips, and you'll end up with perfect pieces of tomato.