Some recipes call for skinned tomatoes – don’t panic. You can do it yourself. Here’s how
You can skin tomatoes of any/all sizes and Firm, ripe tomatoes work best if you want to keep the seeds/retain the juices.
Prepare the tomatoes by washing them. Then put the kettle on to boil.
While the water is boiling, make little crosses on the underside (the bottom – not the top where the stallk is) of the tomatoes.
Then put tomatoes in a bowl and pour boiling water to cover the tomatoes.
Leave them for a minute or two then test one to see if it is ready by pulling the edge of the skin .
When it is ready, drain the water off and leave to cool for a minute, before taking the skin off. Pinching one edge, peel back and do the same off the other edges. Best done over a bowl to catch whatever juices try to escape.
Use as directed in the recipe.
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