Le Cordon Bleu

Tomato Emondée

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Remove the stem of the tomato.

  2. Place in boiling water.

  3. Leave in the water until the skin begins to blister.

  4. Immediately remove.

  5. Place in an ice water.

  6. Once cooled, peel away the loosened skin.

  7. Peeled tomatoes should be completely smooth with no skin remaining.

  8. Cut the tomato in half.

  9. Gently squeeze.

  10. Loosen the seeds and excess liquid.

  11. Tomato Fjnondée.

© 2010 All rights reserved. Published by Le Cordon Bleu.