Removing the outer skin is important when cooking with tomatoes. If left in place, they will eventually separate to ruin your sauce, chili or stew by adding a stringy texture. If you try to use a regular peeler, the smooth skin and squishy texture will make it extremely difficult. Most times the tool will glide right over the surface without actually cutting, and if you apply pressure, it may smash and make a mess. In order to remove the skin without ruining the fruit, you need to release the bond that the inner meat has with the skin, or you need to use a better tool to skin without effort. There are several ways to prepare the skin and make it easy to peel off, and we will provide the steps for these below. Some people also use a knife to do it by hand, but that can be difficult and wasteful. After providing instructions on how to do it by boiling, cooking or bruising, we will show you how a specialized peeler can do the job in less time, and with less effort. Follow the steps for whichever method you like best to complete this task with stuff you already have, or get an affordable tool to save yourself time, effort and frustration.
4 Ways To Peel A Tomato
- Bring a pot of water to a rolling boil. You can easily do up to four at a time, so choose the right size according to volume.
- Get a bowl ready with ice water, and keep it accessible.
- Prep each tomato by rinsing thoroughly, removing stems, and then scoring an “X” at the bottom with a knife.
- Place each one into the water carefully, but do not overload.
- Continue boiling until the little x you cut begins to split open. This should only take 30 seconds or less, and you want to make sure to avoid cooking too long.
- Use a slotted spoon or tongs to remove from the water, and place directly into your bowl of ice water. Allow to cool.
- Remove from the water once no longer warm.
- Start peeling at the x, and pull back gently to remove the skin.
- Most flesh should be preserved, and the skin should separate easily.
- If overly smooshy, or already losing skin, you cooked too long, so reduce time when you try again.
- Prep tomato by washing, drying and removing extra stuff like stems and leaves.
- Hold your fruit in one had, and grab a butter knife with the other hand.
- Use the back side of your knife to sort of scrape the whole exterior.
- Use a top to bottom technique, and go all the way around.
- Do not actually cut or penetrate, but do bruise thoroughly to free the outer layer from the meat inside.
- Once that step is finished, use a sharp knife to make a small cut to start the peel.
- Use your hand to finish the job by gently peeling back the skin.
- Heating over an open flame will cause the skin to open up and separate. Use a gas stove top or something similar.
- Use a fork or skewer to hold the tomato. Poke on the top side where the stem was for best results.
- Set your stove to high heat so you have ample flame to work with.
- To heat, hold the tomato over the fire. Keep it an inch or more away.
- Ensure even distribution by turning to expose all sides.
- After about 30 seconds the skin will begin to split and open up.
- Remove from heat and set aside to cool.
- Once cool enough to touch, start removing the skin by grabbing it at one of the splits.
- Pull back to peel and remove all over.
- Do not hold over the heat too long, or the tomato will start to cook.
- Get tomatoes ready by cleaning with water and drying thoroughly.
- Remove any stems and other stuff, then slice into quarters with your knife.
- Work with one section at a time to remove the skin.
- Set one on a cutting board and hold steady with your hand.
- Press down firmly and then use your knife to slide under and slice off the skin.
- Begin at the pointy part at one end, and slide to the other end making sure to leave as much of the meat intact as possible.
If you’ve tried these techniques and had a hard time, or if you would prefer a method that requires less steps, less effort, and less skill, try a fruit and vegetable peeler designed for the task. A regular peeler with a straight blade will never do a good job, but if you get one with a specialized blade, you can quickly remove skins without any of the special steps above. Serrated peelers have little teeth along the edge of the blade, and that allows them to perform much better on slippery stuff, smooth stuff and fuzzy stuff. Not only will it make this job super easy, it will also allow you to skin kiwis, peaches and peppers just as easily.
How Does It Work
Instead of skimming over the top due to fuzz or smooth exteriors, the jagged teeth dig down gently to grip the skin, and peel it off easily. You won’t smash food by using too much pressure, and you will not get frustrated by a skin that refuses to come off. The razor sharp teeth will glide through any type of food, and they will slice just below the surface to lift off the outer layer and leave all of the good stuff behind. The high quality options that we carry ensure effortless operation thanks to superior construction and super sharp blades.
How To Use One
- Prep tomatoes by washing and drying. Remove any stems.
- Hold the peeler in your dominant hand, and hold the food in your other hand.
- Peel from top to bottom, and work your way all the way around, or work from back to front, and rotate to get all sides.
- Touch the blade to the skin, and apply slight pressure to break the skin.
- Pull back to slice off thin peels and remove all skin.
We have several styles and brands to choose from, so choose the one that fits your preferences. The important part is the blade style, but handle style and materials will vary, so select the one that works best for you. When you have the proper tool on hand, impossible stuff like peeling a tomato is all of a sudden possible. Keep your stove off, leave the pots in the cupboard, and avoid pretending like you have the skill necessary to use a knife. Our serrated peelers are incredibly affordable, and you can use them for almost anything you peel. They will work on shiny or fuzzy stuff that others can’t handle, but regular stuff like apples and potatoes can also be worked with. Use the links below to read more about the benefits and specific traits of each model.