I prefer skinning and deseeding tomatoes. In this post I share all possible method of skinning or peeling tomato along with details of usage. I’m sharing three best ways to skin a tomato, freezing, blanching and roasting with photographs. Plus two more method that I use a little less.
Removing tomato skin by Freezing
To remove skin of a tomato, just freeze tomatoes and whenever you want them. Take out from freezer and run tap water over it for less than 30 sec. This is the easiest way to deskin a tomato. Peel off the skin with knife. Sometimes, I just wash tomatoes and freeze fresh red tomatoes in a zip-lock bag.But in this method you can’t deseed tomato.
Removing tomato skin by blanching
This method is useful when you have a large batch of tomato that you may be wanting for canning, puree, salsa or sauce. In the peek season of tomatoes, when the prices are low and tomatoes are fresh, I often make tomato ketchup, pizza sauce and tomato puree.
- Make a shallow cross on tomato.
- Put them in a boiling water and blanch for 30 sec.
- Next, put in cold water bath and remove skin of tomatoes with knife.
- Remove seed,if you wish. Or if you plan to strain the puree later then no need to deseed.
- Put in blender to puree.
Removing tomato peel on gas stove by Roasting
This method is used when skinning two to three tomatoes. Removing tomato skin on gas stove is the quickest way to skin or peel a tomato.
- Just prick a tomato in a metal fork and roast it on open flame.
- Turn sides for even roasting.
- Let it cool for a minute and remove skin.
- Cut in half and remove seed by sliding spoon lightly to remove seeds that will flow with little juice.
Comparing blanching, roasting and freezing method.
I use all the methods as per convenience, but roasting is best as papery skin is removed without flesh. And in poaching skin has some bit of flesh with it. These two methods allow easy removal of seeds.More methods.
- Roasting in oven: This method is also suitable for large batch of tomatoes. And best when making roasted tomato soup.
- Cut tomatoes in half.
- Place them on a baking tray, fleshy side facing bottom.
- Roast until skin is soft.
- Collect the skin from top.
- Removing seeds will be difficult in this method but you can strain soup after blending the soup to remove seeds.
- Removing skin in vessel while cooking on stove top, great when cooking stews and curry.
- Make sure gravy is shallow so tomatoes stay on top and are not immersed in gravy.
- Slice tomato in half and place on vegetable or chicken, whatever you are cooking. The fleshy side should face bottom.
- Cover lid and cook for five minutes without stirring.
- Open lid turn of flame.
- Pick up skins from top with help of fork.
- Tomatoes will be soft just stir and they will melt away.
- Seeds cannot be removed.