How to Peel a Tomato

Prep: 3

Cook: 2

Total Time: 5

Yield: 4 servings

Course: Side

Cuisine: American

Calories: 22kcal

Author: Jessica Gavin

Learn how to peel a tomato quickly and easily! This helpful guide will show you how to use the blanch and shock method to peel whole fresh tomatoes. Add them to sauces, soups, stews, dips, appetizers, and more.

Ingredients

▢ 4 tomatoes, or as needed
▢ 4 cups (946 ml) cold water, plus more for boiling
▢ 4 cups (512 g) ice cubes

Instructions

Wash - Rinse the tomato under cool running water. Dry with a clean towel.
Score - Use a sharp paring knife to score a shallow 1-inch size "X" on the bottom of the tomato. Cut just enough to pierce through the skin but not too deep into the flesh.
Blanch - Fill a medium pot with enough to cover the tomatoes by 1 inch once added. Bring the water to a boil. Add the scored tomatoes, one at a time. Blanch for about 20 to 30 seconds. The skin will start to separate from the flesh when it's ready to be removed.
Add more time as needed, especially for larger tomatoes. Do not overcook, or the flesh will become mushy.
Chill - In a large bowl, combine 4 cups of cold water and ice. Immediately transfer the blanched tomatoes to the ice water bath. Chill until cooled, about 1 minute.
Peel - Starting at the scored end, peel the skin away from the tomatoes. If the skin is not releasing, blanch for a few more seconds until it starts to separate from the flesh, then chill again. Use whole or dice the peeled tomatoes.

Notes

Yield: One tomato yields about ½ cup, depending on size.
Storing: Place in an airtight container for up to 5 days.
Freezing: Store in a resealable plastic bag or container for up to 12 months. The texture will become mushy, so it's best used in cooked or pureed dishes.

Nutrition

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Recipe Video