Fresh tomatoes – there is nothing better! But the taste-neutral skin of the tomato can be perceived by many as a nuisance in some dishes. Even after heating, the skin of the tomato can still be very tough and is also pretty well tasteless. So, in this guide, we’ll tell you how to peel a tomato in just a few seconds with step by step guides for different methods.
The tomato is originally from Central and South America. It was not until 1900 that the nightshade family became well known as a food in western countries. At that time the tomato was mostly only used in soups or sauces. Today it’s different, of course. Whether blanched, filleted, happening or just because — the tomato is the second most popular vegetable, second only to the potato as a staple in nearly every country — and has become an indispensable part of the kitchen.
We’ll tell you how to peel tomatoes and the easy ways to remove the clinging peel. The skin can be unwanted in some recipes and dishes, particularly when it comes away from the flesh and then curls up in the dish separately… so it should therefore be removed to give you the full tomato flesh without the skin.
You are wondering: How do you peel tomatoes and why should you even do that? It is very clear that the skin of the tomato does not necessarily have to be removedfor many dishes such as salads etc. Nevertheless, some dishes are a lot more enjoyable without the skin. Some people even get digestive problems if the tomato peel is consumed in a dish.
In addition, it is often more visually appealing when the small remains of the peel cannot be seen in the soup or other hot dishe. It is therefore a matter of course for many star chefs to peel tomatoes. You should try it out too, with these easy methods for how to peel tomatoes.
How to peel a tomato: Method 1 – blanching
This method uses the science of heating then cooling to make the skin on the tomatoes contract so it can be peeled more easily. Don’t worry, it sounds far more complicated than it actually is!
The technical term for cooking tomatoes and then plunging them into cold water is “blanching” – this process is used not only for peeling tomatoes, but also for other vegetables such as peppers or potatoes. Another great side effect of blanching – it refreshes the color of the vegetables. We’ll show you how to blanche and peel tomatoes below.
Notes: Blanching inhibits the tomato’s enzymes so that their ripening process is slowed down – so the vegetables can then be kept longer in the freezer. It keeps its shape and color longer. It also removes nitrates and harmful pesticides from the vegetables. You need:
two pots or bowls
Step 1: First, remove the stem of the tomato.
Step 2: Now the tomato skin is scored. To do this, cut a cross into the tomato with the tip of the knife, exactly opposite where you removed the base of the stalk.
Step 3: Then put the tomatoes in a saucepan and add hot water. You can prepare hot water directly with the kettle – this is faster than with a saucepan on the stove. The tomatoes should lie with the cross down in the hot water for about 30 seconds.Now leave the tomatoes in the hot water for 30 seconds with the cross facing up.
Step 4: Meanwhile, prepare a second vessel with ice-cold water for the next step in blanching,which is quenching. The tomatoes are then quenched in the cold water. Carefully take each of the hot tomatoes out of the hot water with a spoon and add it to the cold water. In this way, the cooking process is interrupted and the skin contracts with the cold water and begins to detach itself from the pulp.
Step 5: Wait a few seconds and then take the tomatoes out of the water. With the tip of a knife you can easily peel off the skin of the tomato. Now the peeled tomato can be further processed according to your wishes – in a soup, as a sauce for spaghetti or in a salad.
If you want, you can also remove the seeds from the tomatoes – simply cut the tomatoes in half and remove the seeds with a spoon. But it is usually really not necessary to remove the seeds from the tomato, especially because it also loses a flavor carrier. Depending on the recipe, this is entirely up to you. In the salad, for example, the tomato seeds ensure a balanced distribution of the taste. However, some people, such as those who suffer from diverticulitis, are not able to eat tomato seeds, as they become lodged in the diverticular pockets of their intestines and can cause problems.
How to peel a tomato: Method 2 – microwave
A slightly faster method is to skin tomatoes using the microwave – but be careful, this variant can lead to a big mess.
Follow steps 1 and 2 from above to remove the leafy stem and then score the tomato in a cross shape on the opposite side.
Step 3: Put the scored tomatoes in the microwave for 20 seconds, you should not set more than 650 watts for this. Then the shell loosens like magic.
Yes the microwave is slightly faster, but we recommend blanching the tomatoes – you don’t have to plan much more time for this and you will definitely be spared cleaning the microwave.
How to peel a tomato: Method 3 – peeler
If you have lots of tomatoes or super ripe ones, then blanching them and peeling them is the best approach. But if you have some firm tomatoes, or you do not want to heat the tomatoes to peel them, then some quick work with a classic vegetable peeler or paring knife will do the trick if you do not want to blanche them.
Firm tomatoes can easily be peeled with a sharp vegetable peeler or paring knife like any other vegetable. You tend to lose a little of the tomato pulp with this method, but it’s a good one if the tomatoes are firm and you don’t have too many of them to peel. In fact, if you take the time, the tomatoes can look just fine, although softer, ripe tomatoes can be mashed a bit using this method.
Easy ideas for sauces
Simple tomato sauce
For example, you can use the peeled tomatoes to prepare a delicious tomato sauce. To do this, sauté a piece of onion and garlic in olive oil, add the tomatoes and herbs of your choice and let the sauce boil down. Season them with salt and pepper and possibly a little sugar. If you pour the sauce into clean jars or bottles while hot and close them tightly, the tomato sauce will keep for several months.
Tomato sauce for pasta
2 kg of tomatoes
2 cloves of garlic
1 tbsp oil
2 tbsp tomato paste
Salt , sugar
1 tbsp dried basil
1 tbsp dried oregano
5-6 canning or preserving jars* 500 ml each
- To make the tomato sauce, you first have to peel the tomatoes. To do this as we described above, , scratch the skin with a knife, scald it with boiling water and then rinse it off. Now the skin can easily be peeled off. Then dice small.
- Peel and dice the onions and garlic. Braise both in hot oil. Add tomato paste and sauté briefly. Then add the fresh tomatoes, bring to the boil and simmer for about 5 minutes. Season the cooked tomato sauce with salt, sugar, basil and oregano.
- Fill the finished tomato sauce into clean canning bottles and close. Place the bottles in the oven drip pan so that they do not touch each other. Pour 1/3 of the water. Tomato sauce in a preheated oven about 1 hour (stove unsuitable 100 ° C / ambient air and gas) boil .
- After filling it into sterilized jars, it will keep tightly closed and stored in a cool place for about 9 months.
Creamy tomato sauce for pasta
2 tbsp butter
1 Onion (chopped, medium)
800g Peeled tomato pieces
150 g Creme fraiche Cheese
1 pinch Harissa
- Heat the olive oil and butter in a pan.
- Fry the onion in it until translucent.
- Add tomatoes and crème fraiche and bring to the boil while stirring.
- Mix in the herbs, season with salt, sugar and harissa and toss through the cooked pasta.
1 kg green tomatoes
30 g fresh ginger tuber
150 g brown sugar
1 tsp salt
White pepper Chilli powder
1/8 l White wine vinegar
- Clean and wash tomatoes, cut out the stalk and cut into cubes.
- Peel and finely dice the ginger and onions.
- Put both in a saucepan with sugar, salt, pepper, chilli powder and vinegar and bring to the boil.
- Simmer over medium heat for about 1 hour. Stirring occasionally.
- Season again to taste and puree part of it with the the hand mixer.
- Fill into preserving jars and close tight after cooling.