Label
All
0
Clear all filters

Peeling and Dicing Tomatoes

Appears in
How to Cook Italian
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About
Many advocate peeling tomatoes by first scoring the top with an X and dipping the tomatoes in boiling water long enough for the skin to separate from the flesh. But then you must take them out and burn your fingers to remove the skin while it’s hot, and wash the pot. Using a peeler as illustrated below is actually much easier.
  1. Use the peeler in a sawing motion to cut through the skin of the tomato easily.
  2. If instructed to remove the seeds, cut the tomato in half crosswise (lengthwise if using a plum tomato) and remove the seeds by scooping them out with your fingers.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s 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

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title