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 a 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.
I will share these recipes in future posts. I made my own version for my family after learning from the chef and got 5 star reviews.