How to Peel Tomatoes

Boil a pot of water. This method is particularly useful if you need to peel multiple tomatoes, as you can handle 3 or 4 at once.

Prepare a large bowl of ice water. Place it near the stove as you will need it in the next step.

Wash and score the tomatoes. Rinse the tomato skins under cold water and pat them dry with a towel. Remove the stems and turn the tomatoes upside down. Use a sharp knife to make an X-shaped incision at the base. This will make peeling easier.

Place the tomatoes into the boiling water. Use a slotted spoon or a long-handled strainer to avoid splashing hot water on yourself when dropping the tomatoes into the pot.

Leave the tomatoes in the water until the skins start to crack, usually taking about 15 to 25 seconds. Do not leave them in the water for more than 30 seconds, as the tomatoes will overcook and become too soft.

Use a slotted spoon to remove the tomatoes.

• Immediately transfer the tomatoes to the bowl of ice water you prepared earlier. The cold water will cool them quickly and stop the cooking process.
  

Remove the tomatoes from the ice water and peel them. Once the tomatoes have cooled, take them out of the ice water. The skins will now be wrinkled and cracked. Grab a section of the skin at the X-shaped incision you made earlier and peel it off. The skin should come off easily. Continue this process until all the skin is removed. If any part of the skin resists, use a small serrated knife to carefully cut it away.

Cut the tomatoes into even pieces if needed. You can also remove the seeds if desired. Then, proceed with your recipe as usual.

Prepare the tomatoes. Rinse the tomato skins under cold water. Dry them with a towel and remove the stems.

Pierce the tomato with a fork. Use the sharp end of the fork to firmly pierce the tomato near the stem area. Ensure the tomato is securely attached to the fork.

Turn on the gas stove. The flame should be set to medium heat.

Hold the tomato over the flame. Slowly rotate the tomato to evenly expose all sides to the heat. Do this for 15 to 25 seconds, until the skin starts to blister and peel away. This process is similar to roasting a marshmallow.

Turn off the stove and let the tomato cool. Avoid holding it over the flame for more than 30 seconds, as it may overcook. Then, place the tomato on a plate to cool.

Peel the tomato. Once cooled, grab the cracked and blistered skin and peel it off. The skin should come off easily. Continue until the tomato is completely peeled.

Prepare the tomatoes. Rinse the tomatoes under cold water and pat them dry with a towel. Remove the stems.

Cut the tomatoes into four pieces. Place the tomato on a cutting board and use a knife to slice it into four equal parts.

Place one tomato piece on the cutting board with the skin side down. The seed side should face upward. Work on one piece at a time, ensuring the tomato is held firmly on the board.

Use a sharp knife to peel the tomato skin. Start from one end of the tomato piece, then carefully slide the knife to remove the skin. Try to be precise, removing only the skin while preserving as much flesh as possible. Continue until the entire piece is peeled.

Repeat the process with the remaining tomato pieces. Apply the same technique to peel the skin. Don’t worry if some flesh comes off with the skin—it’s normal. This method is ideal when you prefer not to use heat for peeling.

• You can use a soft peeler or a specialized tomato peeler for easier peeling.
• The same steps used for boiling water can be applied to peel peaches.
• Boiling water only cooks the outer layer of the tomato. If you want to fully cook the tomato, you’ll need to leave it on the stove longer.

• Tomatoes
• Pot of boiling water
• Bowl of ice water
• Fork
• Gas stove
• Sharp knife
• Cutting board