How to peel a tomato

Peel and blanch

Peeling a tomato is a simple task. It is enough to cut in the area of ​​the stem, also called the crown, and at the base, where a slight cross or cross-shaped cut is made only on the skin, not on the meat. The pieces are then immersed in a saucepan with boiling water for 15 seconds, while continuing to move with a slotted spoon, so that the tomato is scalding equally over its entire surface.

If the skin is very thick or a little green, leave it in the hot water for 30 seconds. Once the tomato is blanched, it is removed with a slotted spoon or a strainer and quickly immersed in very cold water with ice. In this way, the possible cooking is cut off the surface of the tomato. The cold water is then drained off and the skin is carefully peeled off and peeled off smoothly.

When to peel the tomato

Tomato is a very popular food on European tables. It is used in many dishes and is easy to combine with other foods such as cheese, eggs, meat and a wide variety of products and aromatic herbs.
Sometimes it is required to be peeled, as is the case with a tomato salad, especially out of season, since it has the toughest skin. When it is prepared like this, after peeling it, it only remains to cut it into slices or segments, depending on how you want to present it.

Another of the elaborations that often require the tomatoes to be peeled are the sauces that are not passed through the mash or blender, such as Bolognese, or garnishes, such as the sauce called concassé.

This is composed of a tomato sauce with garlic, thyme and oregano, olive oil and a pinch of salt and sugar, reduced and cooked over low heat until it is reduced. All this mixture is not crushed, hence it is essential to peel the tomatoes. Otherwise, the pieces of skin will float in the sauce.

When the tomato is used to make concasse sauce, it is chopped and the seeds and juices are removed, which can be reserved to make a vinaigrette sauce or to flavor a stew or soup.”

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