Advertisement
Peeling, Seeding, and Dicing Tomatoes
Appears in
When used in cooked dishes that will not be strained, tomatoes are usually peeled; unpeeled skin separates from the flesh and gets tough and unpleasant to eat. Some preparations may also require seeding.
Cut a cross on the top of the tomato with a paring knife.
Cut out the core in a triangular section.
Blanch the tomato in boiling water just until the peel starts to come off where the cross is cut (15 to 45 seconds). Immediately after removing the tomato from the hot water, set it in ice water to stop cooking.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title