Buzz
Even if you usually enjoy eating tomatoes “straight off the vine,” there will come a time when you'll need to peel one. Maybe you're preserving a summer batch, or preparing a fresh marinated tomato salad. Whatever the reason, you'll eventually face a situation where peeling those tomatoes becomes necessary.
The method you choose for peeling tomatoes depends on how urgently you need them skinless. Fortunately, there are three straightforward techniques to remove those skins (and don’t forget to save the skins and make tomato salt for extra credit!).
Opt for the classic blanch and shock method if you want to retain the tomato's flavor and texture.
We first discussed this classic “hack” back in 2012. It remains the go-to method for peeling tomatoes (and stone fruits) and is super simple—though a bit steamy. As we previously mentioned, all you need is a sharp knife, a pot of boiling water, and an ice bath:
Boil some water, and before placing the fruit in, score the bottom of the tomatoes or peaches with a small X. Drop the fruit gently into the boiling water and let it blanch for around a minute (less for ripe fruit, longer for less ripe, whichever works best to loosen the skin!). Once blanched, remove the fruit and immediately transfer it to an ice bath. The ice bath halts the cooking process, and when the fruit cools enough to touch, the skin will peel right off.
I use this method for my favorite tomato salad or any recipe that calls for fresh, skinless tomatoes. The brief exposure to hot water won’t alter their flavor or texture, and the ice bath ensures they don’t cook further.
Pop them in the freezer if you’re feeling lazy
This is the method to try if you find yourself with an abundance of tomatoes, as it requires minimal effort. You won’t need boiling water or an ice bath, and you don’t even need to score the fruit beforehand.
You can freeze whole tomatoes directly, and they’ll stay good for up to a year. When you’re ready to use them, simply run them under hot water, gently rubbing them until the skins come off. Use them in sauces or any recipe that requires peeled tomatoes. However, I wouldn’t recommend eating them raw—freezing causes the water inside the tomatoes to expand, breaking down the cell walls and making them a bit mushy. (This won’t be noticeable in a sauce, but it will be in a salad.)
Use fire if you only have a few tomatoes
Boiling water to peel just two or three tomatoes might seem excessive to some, but you can use fire to achieve a similar result. The process is almost the same as with boiling water: Score an X on the bottom of the fruit, then use tongs to hold the tomato over an open flame (a stove or kitchen torch works fine). Once the skin starts to peel away, immerse the tomato in ice water or run it under cold water. Peel off the skin and continue with your recipe.
