Tomatoes

I have referred to hand-peeling tomatoes in several recipes. The benefit of this technique over the traditional procedure of plunging them in boiling water is that the tomato remains raw and fresh in flavour. Cut the tomato into 6 then lay each segment skin-side down on a chopping board and, using a very sharp knife inserted between the flesh and the skin, apply a firm downward pressure with the blade directed away from you. The skin should be removed in one piece. Slice off the seeds and segments of perfectly peeled tomato flesh will be ready to dice or cut into julienne [strips].