Tomatoes, Peeling

There is little to equal the taste of fresh, ripe tomatoes in season; out of season, peeled, canned tomatoes make a good substitute. In my kitchen, I always peel tomatoes. If you are using more than one, it is simpler to remove the skin by blanching (parboiling and then refreshing in iced water) than with a knife or peeler. First bring a pot of water to a boil. Place a large bowl of iced water next to you. Next make a shallow circular cut to remove the greenish-white crown on top of each tomato. Gently drop the tomatoes into the boiling water and leave for no longer than 20 to 30 seconds, just until the skin begins to peel away. Use a slotted spoon or spider to remove the tomatoes and lower them into the iced water. Lift them from the water, place on a sheet pan or plate, and peel off the skins, which will come away easily.