I have usually avoided peeling tomatoes because I couldn't make it work. But I finally learned how. Over the weekend I had the opportunity to do a cooking demo with a real chef in the basement of Macy's at San Francisco's Union Square. Chef Chris Borges of Taste Catering made a spectacular tomato gazpacho and showed how to make tomato chutney.
Turns out I haven't ever left tomatoes in the boiling water long enough. I think that's the secret. I used heirloom tomatoes and tried to pick ones that weren't too gnarly shaped figuring the skin would come off more easily.
- Bring a big wide pot of water to a boil.
- Also prepare a big bowl of ice water.
- Cut the core out of the tomatoes with a paring knife.
- Slice a small x into the skin on the opposite pole. Drop them into the boiling water for about a minute.
- Remove the tomatoes then plunge them into the ice water. The skin contracts and can be removed easily by grabbing the edges between the paring knife edge and your thumb.
- Cut the tomatoes into big wedges.
- Wiggle the seeds out in a large strainer over a bowl. Most of the seeds will end up at the bottom of the strainer and some juices will collect in the bowl.
- The flesh of the tomatoes can now be used in any recipe as can the juice if desired.