Description
Here is how to peel and seed tomatoes. If you’ve ever read a recipe that asks for seeded and peeled tomatoes, you may wonder just how to do that. Taking the skin off tomatoes (and the seeds out) is great when you’re making tomato sauce or tomato soup. Also when you want to freeze or can a lot of tomatoes from the garden, this technique will come in handy
Ingredients
- ripe tomatoes
Instructions
- Bring a large pot of water to a boil. Set up an ice bath by filling a large bowl with ice and water.
- Meanwhile, core tomatoes and score a small “X” in the bottom of the tomatoes.
- Add the tomatoes to the boiling water, working in batches if preparing more than four medium tomatoes, and let cook until the skin starts to curl back along the edges. [For garden ripe tomatoes this will happen in about 35 seconds.]
- Transfer the tomatoes to the prepared ice bath with a slotted spoon. When tomatoes are cool, remove them from the ice bath with the slotted spoon.
- Peel the skins off the tomatoes with a paring knife.
- Cut tomatoes in half along the equator exposing seeds.
- Set a sieve inside a bowl. Squeeze tomato seeds out into the sieve. The juices will collect in the bowl below. It may be necessary to poke the seeds out with your finger to get them all out.
- Press any juice out of the seeds through the sieve. Discard seeds and skins. The juice in the bowl can be used in recipes, canning or in place of vegetable broth.
- Chop tomatoes as desired.
Notes
The same method thorough step 5 works for peeling fresh ripe peaches as well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pantry
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup chopped tomatoes
- Calories: 16
- Fat: 0 g
- Carbohydrates: 3.5 g
- Fiber: 1 g
- Protein: .7 g