Peeling tomatoes

Peeling tomatoes

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




tomatoes, any type

Preparation method

  • Have ready a bowl of ice water large enough to accommodate the number of tomatoes. This should be approximately 7 parts water to 3 parts ice cubes.
  • Remove any stem tips from the tomatoes.
  • With a sharp knife, cut just through the skin of the tomato in two perpendicular lines on the bottom (not the stem side).
  • Bring a large pot of water to the boil.
  • Using a wire skimmer, drop a few tomatoes into the boiling water and remove them after 15 seconds.
  • Transfer them to the ice water immediately so that they cool quickly and release their skins.
  • When cold, remove the tomatoes from the water and take off the skins using a small knife.
  • Put the tomatoes on kitchen paper to dry.
  • Refrigerate until use.

Serving suggestions

  • As a basic ingredient in various dishes, such as tomato salad, or as a side dish.
  • It is very important that you use ripe tomatoes, the skins will come off much easier.
  • If you'd like to use this technique on cherry tomatoes, only blanch them in the boiling water for 8 seconds.

Previous page