How to Peel Fresh Tomatoes

In the past, I’ve mostly just passed on the whole idea of peeling tomatoes. I mean, I don’t mind the skins and I’m sure, as my mother always said, that the skins hold lots of the vitamins and other good-for-you things. But sometimes you want the finer aspect of skinned tomatoes. I would put on a pot of water to boil, cut an x on the blossom end of the tomatoes, then immerse the whole tomatoes for half a minute or so then pull them out, let them cool a bit and the skin would peel off pretty easily. And that works if you don’t mind the extra pan and wasted time and energy.

But tonight I’m making gazpacho and pulled out The Perfect Recipe and saw a new way to peel tomatoes buried in the gem of a recipe for gazpacho.

Cut out the stem core a bit with a sharp knife. Anderson says to run the edge of a spoon around on the skin, then simply pull the skin off. Sounded way too easy! But it works! I ended up getting frustrated with switching utensils and discovered the edge of a knife works just as well as a spoon so you can loosen the skin, then go right to the peeling the skin, then chopping the tomato.

Gazpacho recipe to be posted later. I’m not done yet but had to share this tip!

I’m looking forward to the gazpacho though. The tomatoes, cucumber, jalapeno, and garlic all came from my garden and were picked minutes before I started making it. I love that!