{"id":355,"date":"2011-08-02T22:03:00","date_gmt":"2011-08-02T22:03:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/08\/02\/1-2-3-how-to-peel-tomatoes-in-no-time\/"},"modified":"2026-06-02T12:54:19","modified_gmt":"2026-06-02T16:54:19","slug":"how-to-peel-tomatoes-in-no-time","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/08\/02\/how-to-peel-tomatoes-in-no-time\/","title":{"rendered":"How to Peel Tomatoes in One Minute + VIDEO"},"content":{"rendered":"\n

This is the easiest way to peel tomatoes: blanching them in boiling water to immediately shocking them in iced water, and then peel them as if they were bananas!<\/p>\n\n\n\n

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Note: As a member of the Amazon Affiliate Program, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n\n\n

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With a 190 pound crop of tomatoes from my kitchen garden, so far, this is what I have been doing in the last few days: peeling, eating, cooking, and preserving tomatoes.<\/p>\n\n\n\n

Why Would I Peel Tomatoes?<\/h2>\n\n\n\n
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Technically, you can survive without peeling tomatoes. However, when a recipe calls for peeled tomatoes, every second you invest in doing the chore, it is worth it. For example, If you don\u2019t peel your tomatoes while making tomato sauce<\/a>, the skin will be separated from the flesh and you won\u2019t have a silky, smooth final product. In addition, the flavonoids present in the tomato skin can be bitter.<\/p>\n\n\n\n

In addition, Italians, who are the kings of canning and processing tomatoes<\/a>, peel them and so do I. I find that pasta sauces<\/a>, soups<\/a>, gazpachos<\/a>, and tomato bruschettas<\/a> have better textures when I prepare them with peeled tomatoes. With that said, I must add that, since I have my Vitamix<\/a>, I make my tomato soup and my gazpachos without peeling the tomatoes. Because the blender is so powerful, the texture of both, soups and gazpachos is smooth and silky.<\/p>\n\n\n\n

How to Blanch Tomatoes<\/h2>\n\n\n\n
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The first step to blanch tomatoes is to put some water to a boil. Then have a big bowl filled with iced water. In the meantime, rinse the tomatoes and core them (take the peduncle away) with a paring knife<\/a>. With the same knife, make a very shallow cross slit around the tomato skin. <\/p>\n\n\n\n

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The next step is blanching the tomatoes by immersing two to three at a time, in the boiling water for 30 to 45 seconds.<\/p>\n\n\n\n

How to Shock Blanched Tomatoes<\/h2>\n\n\n\n
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Once the tomatoes are blanched, immediately plunge them in iced water to stop the cooking and cool them off. The next step is either to strain the tomatoes in a pasta colander<\/a> or peel them off without straining them. After years of doing this, I prefer to peel them immediately, so there is no flesh to waste. <\/p>\n\n\n\n

How to Peel Tomatoes<\/h2>\n\n\n\n
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To peel the already blanched and cooled-off tomatoes, grasp the skin with your fingers, one quarter at a time. <\/p>\n\n\n\n

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The peeling “process” is as simple as grasping the skin of each tomato, and peel it as if it is a banana. Easy!<\/p>\n\n\n\n

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Once peeled, the tomatoes are ready to be canned or processed as you want.<\/p>\n\n\n\n

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The following is a printable version of the above-mentioned peeling method. I hope you like it as much as I do. Thanks for subscribing to my YouTube channel<\/a> and visiting my Amazon store.<\/a><\/p>\n\n\n

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