You might think this post will never be relevant to you. But believe it or not, every now and again you’ll need to skin tomatoes for a recipe and you won’t remember how to do it. If you’re cooking with fresh tomatoes, the skin doesn’t disintegrate like the rest, and little tough bits of skin get left behind in some dishes. But if I didn’t do it in the last week, there is zero chance I will remember the details. There is too much information in the world, and (thankfully) enough wine to drink to keep it at bay. So I’m going to jot these types of things down to make an easy place to find them the next time.
- Bring a pot of water to a rapid boil
- Cut the stem part off each tomato
- Use a sharp knife to score a big ‘X’ through the skin of the other end
- Put the tomatoes into the boiling water for 30 seconds, then remove them with a slotted spoon straight into a bowl of ice water
- Let them cool for 5 minutes and peel the skin off in sheets from the cut end.