Brief heating loosens tomato skins so they slip away from the flesh. Use this when a smooth sauce or soup would otherwise contain strips of skin. For a chunky dish, peeling may be unnecessary.
Step by step
Prepare the tomatoes and cooling water
Wash the tomatoes and remove the hard stem cores with a small knife. Score a shallow cross through the skin at the opposite end. Have a bowl of cold water and a slotted spoon ready before heating the tomatoes.
Heat just until the skins loosen
Bring a saucepan of water to a boil. Lower in a few tomatoes gently so water does not splash. Watch the scored edges: remove the tomatoes as the skins begin to lift or split, rather than leaving them to soften throughout.
Cool until safe to handle
Transfer to the cold water with the slotted spoon. Let the tomatoes cool enough to handle, then lift out and drain. Refresh the water if several batches make it warm.
Slip off the skins
Start at the scored cross and pull the loosened skin away. If a patch sticks firmly, return that tomato briefly to the hot water. Cut and use as your recipe directs.
Firm skins and soft flesh
Very firm or less ripe tomatoes can take longer to release their skins. Work in small batches so you can remove each one when ready. Refrigerate prepared tomatoes if you are not using them promptly. This peeling method is preparation for cooking, not a preservation or canning process.
