Two effective and surprising methods for peeling tomatoes without any effort
One of the more tiring tasks in the kitchen is peeling tomatoes.
That's why you must know the market and freeze techniques that will make this task easier - although it will probably take more of your time
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05/09/2022
Monday, September 5, 2022, 11:47 p.m
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How do you peel a tomato?
(Photo: Yossi Tsipkis Editing - Avitar Halimi Director: Guy Goren)
How much we hate peeling tomatoes!
Maybe that's why you'll find quite a few cans of peeled tomatoes in our kitchen.
However, the use of cans prevents us from reaping the benefits of the seasonal abundance and that is a bit of a shame.
Also, using an unpeeled tomato in the dish we will make will only leave us with confetti of skins that are disgusting to eat.
One of the well-known techniques for peeling a tomato is to use a grater, but this also fails a bit in the task as it forces us to filter the pieces of peel scattered in the resulting pulp.
Therefore, we have found for you - and for us - two more efficient methods for peeling tomatoes that may take a little time but are definitely worth it.
The first method: brew and market
Although this method takes time and the use of several tools, it works beautifully with almost all types of tomatoes - except cherry tomatoes that are too small.
With this method you shock your tomatoes!
Place a large pot of water on high heat.
While the water is heating, place a large bowl of ice water next to the stove.
Use a sharp knife to pierce the bottom of each tomato with a shallow X.
Use a spoon to place the tomatoes in the pot of water after it has reached a boil.
Blanch them for about 30 seconds and then use a spoon to transfer the tomatoes from the pot straight into the ice water.
Once the tomatoes have cooled, use your fingers or a paring knife to peel and discard the skin.
It will go down without any problem and you will get naked tomatoes ready for tomato sauce or tomato soup according to your request.
this is how it is done:
The second method: Freeze
We learned this method from cookbook author Avra Burns and it involves more time but less work - and there is no need to turn on the stove.
"I first discovered this method of peeling tomatoes when I was working at Zingerman's deli in Ann Arbor," Burns says, "I don't remember why or how the decision was made to just put the tomatoes in bags and freeze them. When we thawed them, the skins slid off perfectly."
Just make sure to plan it at least a day in advance.
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This is how it looks:
Here are the exact directions: Store a bunch of ripe, pliable but not yet wrinkled tomatoes in a large resealable bag and freeze overnight.
Burns thaws her frozen tomatoes before she peels them, but for the impatient, there's a quicker alternative: Soak the frozen tomatoes under a stream of hot water and lightly scrub the skin, which should slide right off the frozen tomato flesh.
These frozen tomatoes are ideal for throwing straight into the pot to make a sauce or storing in a jar for a future stew.
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Tomatoes
Peeling