Let’s clear the air here. Most of the time, you don’t need to peel a tomato. A quick slice or chop is all it takes to lend their juicy flavor to a sandwich, salad, or one of our many fresh tomato recipes. So why make the extra effort? When you want the texture of a dish-such as salsa, soup, jam or sauce-to be as smooth as silk, removing tomato skin is the way to go.
DISPLAY_DEBUG: NO DISPLAY BECAUSE OF LOOP START! 1, 1
Tomatoes don’t need to be peeled with a blade like carrots and potatoes do. Trust us; that would get messy. A tomato’s delicate texture calls for a more creative approach. Culinary expert Christine Rukavena shows us the best way to peel a tomato—three of them, in fact. Let’s walk through each, step by step.
DISPLAY_DEBUG: NO DISPLAY BECAUSE OF WRONG CADENCE! 2, 1, 6
Find out which types of tomato will work best in your recipe.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 61, 150
How to Peel Tomatoes: The Blanching Method
Boiling is the quickest and most convenient way to peel a tomato. The skin lifts easily from the vegetable—erm, fruit—and the partial cooking helps preserve the tomato’s fresh flavor and plump texture.
DISPLAY_DEBUG: NO DISPLAY BECAUSE OF WRONG CADENCE! 3, 1, 6
Taste of Home
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 0, 150
Step 1: Prepare the tomatoes
Wrangle up a large saucepan and fill two-thirds of it with water; bring to a boil. As the water heats, use the time to give the tomatoes a little prep. Give them each a gentle rinse in the sink and remove their cores. On the bottom of each, make a small X-shaped insertion with the tip of your knife.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF PARAGRAPH NEAR MEDIA: <![CDATA[1, -1, <img]]>
Step 2: Boil, boil, boil
Using a slotted spoon, carefully lower the tomatoes into the water, one at a time. Cook for 30-60 seconds. You’ll know they’re ready when the skin at the “X” mark begins to loosen.
DISPLAY_DEBUG: NO DISPLAY BECAUSE OF WRONG CADENCE! 4, 1, 6
Test Kitchen tip: Keep careful watch over the tomatoes as they cook. If left in the water too long, the tomatoes will become mushy.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 131, 150
Taste of Home
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 0, 150
Step 3: Cool them quick
When each tomato looks about ready, remove it from the pot. Immediately transfer it into a large bowl filled with ice water. This will prevent any further cooking.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF PARAGRAPH NEAR MEDIA: <![CDATA[1, -1, <img]]>
Taste of Home
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 0, 150
Step 4: Peel!
At last, your tomatoes are ready to peel. Pierce the outer layer with the tip of a knife and lift. The skin will glide right off.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 143, 150
Test Kitchen tip: Stubborn skin? Plop the tomato back into the boiling water for a few more seconds and try again.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 114, 150
How to Peel Tomatoes: The Roasting Method
Roasting is a hands-off technique for peeling tomatoes that gives them a robust, smoky flavor that’s great for making salsa or spaghetti sauce. This method works well with smaller, less juicy tomatoes such as plum and Roma tomatoes.
DISPLAY_DEBUG: NO DISPLAY BECAUSE OF WRONG CADENCE! 5, 1, 6
Taste of Home
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 0, 150
Step 1: Prep
Give each tomato a gentle rinse under the sink and remove the core. Cut in half lengthwise and place cut side down in a lightly oiled rimmed baking sheet.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF PARAGRAPH NEAR MEDIA: <![CDATA[1, -1, <img]]>
Test Kitchen tip: For an awesome pasta sauce, toss the tomatoes in oil and Italian herbs before roasting. Use the peeled tomatoes (and the fragrant oil from the pan) in your recipe.
DISPLAY_DEBUG: NO DISPLAY BECAUSE OF WRONG CADENCE! 6, 1, 6
Step 2: Roast
Dial the oven up to 425°F and bake until the edges of the tomatoes are well browned. This can take 30-35 minutes. Or you can broil the halved tomatoes 6-8-inches from the heat for 8-12 minutes. Remove when the skins are split and charred.
DISPLAY_DEBUG: GOT DISPLAY! 7, 1, 6, 1
Taste of Home
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 0, 150
Step 3: Peel
Let the baking dish cool slightly. Then, have at it. The easiest way to peel off the skin is with your hands.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 122, 150
ⓘ
How to Peel Tomatoes: The Freezer Method
Have a bumper crop of tomatoes that you can’t use all at once? Clear some room in the freezer to store for a rainy day. (Yes, you can freeze tomatoes—and tons of other fresh summer produce!) Once thawed, removing tomato skins is a cinch. Use your whole peeled tomatoes in cooked foods such as soups, sauces and stews, not salads, because they lose their firm texture once frozen.
DISPLAY_DEBUG: NO DISPLAY BECAUSE OF WRONG CADENCE! 8, 1, 6
Taste of Home
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 0, 150
Step 1: Prep and freeze
Give the tomatoes a gentle rinse, pat dry and remove their cores. Then arrange the tomatoes (whole) on a cookie sheet and send them into the freezer. Make sure they don’t touch. Once frozen, transfer to a large freezer bag and seal.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF PARAGRAPH NEAR MEDIA: <![CDATA[1, -1, <img]]>
Test Kitchen tip: Make sure to label the outside of your freezer bag with a “use by” date. Tomatoes can be frozen for up to 8 months.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 145, 150
Step 2: Thaw and peel
When you’re ready to peel the tomato, simply run it under warm water and the skin will slip right off.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 130, 150
Test Kitchen tip: For less fuss, simply leave the tomatoes out for a few hours to thaw.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 87, 150
Taste of Home
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF CHAR COUNT: 0, 150
There you have it! Peeling tomatoes is easier than you’d think. Next time you’ve got a bushel on hand, opt for these easy methods instead of buying a can of pre-peeled tomatoes. Check out our entire collection of grocery-store staples you should make instead of buy, here.
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF PARAGRAPH NEAR MEDIA: <![CDATA[1, -1, <img]]>
Fresh Tomato Recipes You've Got to Try
Mediterranean Tomato BitesMy friend Mary served these lovely appetizers at a summer gathering several years ago, and I adapted it a bit to my taste. It's a great August recipe when tomatoes and herbs are at their freshest! —Susan Wilson, Milwaukee, Wisconsin
Bruschetta ChickenWe enjoy serving this tasty chicken bruschetta to both family and to company. It just might become your new favorite way to use up
summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta
Cherry Tomato & Basil FocacciaWhen I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. —Katie Ferrier, Houston, Texas
Heirloom Tomato SaladThis is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California
Antipasto PlatterWe entertain often, and an antipasto platter is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
Grilled Basil Chicken and TomatoesRelax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
Mediterranean Pork and OrzoOn a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. —Mary Relyea, Canastota, New York
Caprese ChickenI love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona
Blue Cheese Potato ChipsGame day calls for something bold. I top potato chips with tomatoes, bacon and tangy blue cheese. I make two big pans, and they always disappear. —Bonnie Hawkins, Elkhorn, Wisconsin
BLT SkilletThis quick weeknight meal reminds me of a BLT, with its chunks of bacon and tomato. The whole wheat linguine gives the skillet dish extra flavor and texture. —Edrie O'Brien, Denver, Colorado
Tomato PieMake sure your tomatoes are firm and not too ripe. Ripe tomatoes will add too much moisture to the pie. —Lois Morgan, Edisto Beach, South Carolina
Grilled Steak Salad with Tomatoes & AvocadoMy family loves a good steak dinner, but with busy schedules, I'm often thinking about ways to put new and simple twists on things. This salad is flavored with the freshness of lemon and cilantro and is one of my husband's favorite weeknight dishes. —Lyndsay Wells, Ladysmith, British Columbia
Spaghetti with Fresh Tomato SauceWhen my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. —Vera Schulze, Holbrook, New York
Cherry Tomato Mozzarella SauteThis side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. —Summer Jones, Pleasant Grove, Utah
Italian Garden FrittataI like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
Classic RatatouilleThis rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin
Grilled Lebanese SaladAmazingly, even our kids eat their greens, herbs and garden veggies when they’re prepared this way. Fresh and healthy never tasted more delicious. —Trisha Kruse, Eagle, Idaho
Linguine with Fresh TomatoesThis garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. —Susan Jones, Downers Grove, Illinois
Tomato Olive QuicheSalty, savory olives, two kinds of onions, juicy tomatoes and layers of cheese make this quiche a dish to remember. —Stephanie Proebsting, Barrington, Illinois
Zucchini Tomato CasseroleEven people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming
Contest-Winning Roasted Tomato SoupJust before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
Mushroom-Stuffed TomatoesThis side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. —Florence Palmer, Marshall, Illinois
Easy GazpachoMy daughter got this gazpacho recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York
Cod with Bacon & Balsamic TomatoesLet's face it, everything really is better with bacon. I fry it, add cod fillets to the pan and finish it all with a big, tomato-y pop. —Maureen McClanahan, St. Louis, Missouri
Ricotta-Stuffed Portobello MushroomsThese mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California
Mint-Cucumber Tomato SandwichesI jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! —Namrata Telugu, Terre Haute, Indiana
Roasted Tomato SalsaOur family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. —Donna Kelly, Orem, Utah
Grilled Cheese & Tomato FlatbreadsThis is a combination of grilled pizza and a cheesy flatbread recipe I discovered years ago. It's a great appetizer or main dish. —Tina Repak Mirilovich, Johnstown, Pennsylvania
Herb-Roasted Olives & TomatoesEat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
Lemon Chicken with OrzoHere's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
Four-Cheese PizzaAlthough this pizza doesn't have sauce, it gets unforgettable flavor from a blend of cheeses, vegetables and garlic. Using frozen bread dough appeals to folks who don't care to bake. —Davis Johns, Hurst, Texas
Vibrant Black-Eyed Pea SaladMy black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Charleston, South Carolina
Crouton Tomato CasseroleThis old-fashioned side uses lots of delicious tomatoes and seasonings that give it an Italian twist. Every time I serve it, someone asks for the recipe. —Norma Nelson, Punta Gorda, Florida
Tomato Baguette PizzaWhen my tomatoes ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. —Lorraine Caland, Shuniah, Ontario
Olive Caprese SaladWhen heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
Orzo Vegetable SaladHeading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
Lemony Shrimp & TomatoesI created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Artichoke Caprese PlatterI dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
ShakshukaShakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
Strawberry Tomato SalsaHere’s a sweet and tangy salsa that's miles away from the spicy version people expect. Serve it as an appetizer with tortilla chips for scooping, or make it part of the main event and spoon it over chicken or pork. —Amy Hinkle, Topeka, Kansas
Cozumel Red Snapper VeracruzCozumel, Mexico, is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. —Barb Miller, Oakdale, Minnesota
Turkey Sausage Soup with Fresh VegetablesOur family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada
Panzanella PastaWe take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. —Ashley Pierce, Brantford, Ontario
Layered Grilled Corn SaladThis has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina
IN_CONTENT_ADS_DEBUG: NO AD BECAUSE OF LAST PARAGRAPH!
