Ask any professional cook and they’ll tell you the best way to peel a tomato, or stone fruit, is to pop it in a pot of boiling water followed by a quick dip in an ice both. This method, known as blanching, works like a charm every time. But say you have a relatively small batch of tomatoes to peel for your next batch of marinara. Do you really want to go through all that trouble? Surely there must be a faster, easier way to peel tomatoes, right? Absolutely!
That’s when this brilliant shortcut for peeling tomatoes comes in handy. What do you have to do? Just follow this awesome tip from Marisa McClellan, author of Preserving by the Pint and blogger at Food in Jars:
- Slice the tomatoes in half and set them face down in a baking dish.
- Boil water in a tea kettle and pour over the tomatoes.
- Cover with a baking pan for 10 to 15 minutes.
- Simply peel off the skin when when the tomatoes are cool enough to handle.
This trick also works well for a small batches of peaches and plums (although Marisa doesn't recommend it for bigger batches). Want to know more? Head on over to Marisa’s blog where you’ll find step-by-step instructions and photographs.
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