Many recipes call for peeled tomatoes because the skin can get in the way of a smooth texture. In this video, Galton Blackiston shows us how to blanch and peel a tomato ready for cooking.
Method
1
Remove the core from the top of the tomato
2
Make a cross in the bottom of the tomato and plunge into boiling water for 15 seconds
3
Remove the tomato from the water and peel. The skin should come away easily
Uses
Try peeling tomatoes to create a silky smooth sauce for soups and homemade sauces such as in Andy Waters' Baked cod with tomato sauce or Marcello Tully's Smoked haddock soufflé with tomato, pepper and olive sauce.
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