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Peeling tomatoes is useful when you want a smooth sauce, a delicate puree, or a dish free of peel fragments. The quickest method is to briefly blanch the tomatoes in boiling water and immediately transfer them to very cold water.

The contrasting heat makes it easier to peel the skin without overcooking the flesh. However, it's not necessary to boil the tomatoes for two minutes: that long a time could soften them too much, especially if they're ripe or small. In most cases, 20 to 60 seconds is sufficient.

Which tomatoes to choose

For best results, it's best to use ripe but still firm tomatoes. The skin should be intact, while the flesh should not have any soft spots, deep bruises, or signs of deterioration.

Overly unripe tomatoes can be more difficult to peel because the skin adheres tightly to the pulp. Overly ripe tomatoes, however, risk falling apart during blanching.

The process can be used with round, coppery, plum, and San Marzano tomatoes. Cherry tomatoes can also be peeled, but they require much less time and greater care during processing.

Prepare the water and ice

Before you begin, it's important to organize everything you need. You'll need a large pot of boiling water, a slotted spoon, and a bowl filled with very cold water.

Adding ice helps keep the temperature low and quickly interrupt the heat. If ice isn't available, you can use cold water, changing it as it begins to cool.

The bowl should be large enough to hold the tomatoes without crowding them. Preparing it ahead of time avoids leaving the tomatoes in the boiling water longer than necessary.

Cut the peel

The tomatoes must be rinsed under running water and dried. Using a sharp knife, make a small cross-shaped incision on the side opposite the stem.

The cut should only involve the peel. If you cut deeply into the flesh, the tomato may leak and become less firm during blanching.

You can also remove the tough part around the stem before soaking, especially when the tomatoes will be used for a sauce or preserve. Alternatively, this area can be removed after peeling.

How long should they stay in the boiling water?

The tomatoes should be added when the water has reached a clear boil. It's best to process a few at a time, so as not to lower the pan's temperature too much.

Typically, about 20-30 seconds is enough for very ripe tomatoes and up to 45-60 seconds for firmer ones. The most helpful sign is the skin starting to peel away near the incision.

You don't need to wait until all the skins have fallen off in the water. As soon as the edges of the cross begin to curl, remove the tomatoes with a slotted spoon.

Boiling them for two minutes is only appropriate when they still need to be cooked and the consistency of the pulp isn't important. For raw preparations or for tomatoes that must remain whole, the time should be much shorter.

The passage in the frozen water

As soon as you remove the tomatoes from the pot, immerse them in a bowl of ice water. This step quickly stops the heating and prevents the pulp from further cooking.

A minute or two is enough, or just enough time for the tomatoes to cool enough to handle. It's not helpful to leave them soaking for too long, as they could absorb water through the cuts.

After cooling, they must be drained and gently patted dry with kitchen paper or a clean tea towel.

How to remove skin

Peeling should begin from the cross made on the base. The skin can be lifted with your fingers and gently pulled toward the stem.

When the process is successful, the peel will peel off in fairly large strips. Where it remains attached, you can use the tip of a small knife, avoiding removing too much pulp.

If the skin doesn't peel off, the tomato can be re-immersed in boiling water for another 10-15 seconds. It's better to proceed with short passes rather than immediately prolonging the initial blanching.

Remove seeds and vegetation water

Once peeled, the tomatoes can be left whole or chopped according to the recipe. For a smoother, less watery sauce, they can be halved and seeds removed.

The pulp and water inside don't necessarily need to be discarded. They contain flavor and can be used in rustic preparations. For more concentrated sauces, however, it's helpful to remove some of the pulp and let the tomatoes drain briefly.

The seeds can be separated by passing the liquid through a strainer. The resulting juice can be added to soups, sauces, or other dishes, avoiding waste.

An alternative method with direct heat

When you only need to peel one or two tomatoes, you can use a flame or a very hot griddle. The fruit is quickly exposed to the heat and rotated until the skin begins to wrinkle.

This method requires care and can impart a light roasted aroma. It's therefore best suited to cooked sauces and rustic-flavored dishes.

For larger quantities, blanching in water remains more practical, uniform and easier to control.

When is it really necessary to peel tomatoes?

The peel is edible and doesn't need to be removed from all recipes. It can be left in salads, bruschetta, and rustic sauces.

Peeling is particularly useful for purees, soups, creams, preserves, and sauces where a uniform consistency is desired. It can also be recommended when the skin, separating during cooking, would form unappealing fragments.

In conclusion

To quickly peel tomatoes, simply make a small cross-shaped incision, immerse them in boiling water for about 20-60 seconds, and immediately transfer them to ice water.

The time should be adjusted based on the ripeness and size of the fruit. As soon as the skin lifts near the cut, the tomatoes should be cooled and peeled, starting from the edges of the incision. This way, the skin is easily removed and the pulp remains firm, intact, and ready for sauces, preserves, and numerous other recipes.