Skinning tomatoes

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6 October 2014

About this technique

Skill level

Easy

Equipment

Heatproof bowl

Fork

This is a foolproof way of skinning tomatoes.

-Place the whole, fresh tomatoes into a bowl. Cover with boiling water. Set aside for 30-60 seconds, or until the skins have split.

-Remove the tomatoes from the water using a fork. When they're cool enough to handle, peel off the skins.

Recipes using this technique

King prawn and fresh tomato curry. by Mary Berry.
Attribution
Main course
Chicken chasseur. by James Martin.
Attribution
Main course
Rack of lamb, gnocchi and Provençal vegetables. by Frederick Forster.
Attribution
Main course
Chipotle peppers in adobo sauce. by Rick Stein.
Attribution
Side dishes
Lentils and goats’ cheese with caramelised walnuts. by José Pizarro.
Attribution
Main course
Caponata with stuffed lamb chops. by Joe Hurd.
Attribution
Main course
Piedmontese roast peppers. by Simon Hopkinson.
Attribution
Starters & nibbles
Baked sea bream Rota-style. by Rick Stein.
Attribution
Main course
Stuffed marrow. by Avis Davies.
Attribution
Main course
Aztec molcajete. by Fernando Stovell.
Attribution
Main course
Rib-eye steaks with tomatoes and olives. by Angela Hartnett.
Attribution
Main course
Poached smoked haddock with ackee and callaloo. by Patrick Williams.
Attribution
Main course
Penne with tomatoes, chorizo and cream. by Darina Allen.
Attribution
Main course
Spaghetti with clams and chilli. by The Hairy Bikers.
Attribution
Main course
Butternut squash and tomato soup. by Brian Turner.
Attribution
Light meals & snacks
Perfect panzanella. by Paul Hollywood.
Attribution
Light meals & snacks
Summer vegetable soup. by The Hairy Bikers.
Attribution
Light meals & snacks
Asparagus with pearl barley and bacon. by Monica Galetti.
Attribution
Main course
Flamenco eggs. by Rick Stein.
Attribution
Brunch
Chilli sauce. by Valentine Warner.
Attribution
Other
Roast peppers stuffed with spiced lamb. by Rick Stein.
Attribution
Main course
Monkfish with curried lentils. by Nick Nairn.
Attribution
Main course
Roast fillet of lamb with pan-fried tomatoes, aubergine and courgette and sauce vierge. by Daniel Galmiche.
Attribution
Main course
Stuffed loin of pork with basil and ratatouille. by Paul Rankin.
Attribution
Main course