Tried my grandma's trick for peeling tomatoes and it was a disaster

I was making sauce and remembered her saying to score an X on the bottom and drop them in boiling water for a minute. I did that, but I left them in for maybe two minutes because the skin wasn't peeling back. They basically started to cook and got mushy, ruining the texture for the sauce. I learned you have to have ice water ready to shock them right away, no dawdling. Anyone have a better method for getting tomato skins off without a mess?

3 comments

3 Comments

gibson.sean1mo agoMost Upvoted

Ever try using a serrated peeler? I always thought those were just for soft cheese, but I saw a cook use one on a tomato and it blew my mind. It zips the skin right off without any heat or mess, and you don't risk cooking the flesh at all.

sagea881mo ago

No way, @gibson.sean. That is a total game changer for salsa. I'm grabbing one next grocery trip.

seth_wells497d ago

Wait, you can use a serrated peeler on a tomato? I always thought those things would just mush a ripe tomato into a total mess. How does it not tear up the soft flesh right under the skin?