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How to peel tomatoes using the quickest, easiest process: blanching! Ready to make silky smooth sauces, soups, salsa, and more!
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Why Would You Peel Tomatoes?
Learning how to peel tomatoes easily is a great quick and simple, low-effort method to prepare tomatoes for making silky smooth pasta sauces, soups, chili, salsa, curries, and any other recipe where you may have used canned peeled tomatoes. It’s also required when canning tomatoes for long-term storage.
Why exactly? Because unfortunately, tomato peel can become tough (and sometimes slightly bitter) when cooked and will float in your dish (or get stuck in your teeth!), providing potentially unwanted texture and flavor.
While there are several methods for removing tomato skins (including an oven, microwave, or freezer), I’ve found that this stove-top blanching method is the quickest, easiest, and most efficient option. With a simple process and just 30-60 seconds of blanching, the tomato skins will practically slip right off!
How to Peel Tomatoes Easily
Step 1: Wash and Score the Tomatoes
This step is especially important. Using a small, sharp paring knife, slice a shallow crisscross (an “X”) at the bottom of each tomato (opposite to the stem end).
You can also optionally cut out the stem end of the fresh tomatoes, if preferred. Note that this method works best with medium to large tomatoes that are ripe but not soft/mushy.
Step 2: Boil Water
Fill a large saucepan with enough water to fully immerse a layer of the ripe tomatoes (don’t add them now, though) and bring it to a boil over high heat.
Step 3: Prepare the Ice Water Bath
Meanwhile, prepare an ice bath by filling a large bowl with cold water and a large handful of ice. Then set aside.
Step 4: Blanch the Tomatoes
Working in small batches, carefully add a single layer of tomatoes into the boiling water and blanch them for 30-60 seconds – until the peel loosens/cracks.
It’s important not to add too many tomatoes to the saucepan at once, or it will affect the water temperature and cause uneven blanching.
Step 5: Cool the Tomatoes
Use a slotted spoon to transfer the blanched tomatoes to the ice bath immediately and leave them to cool for 5 minutes or until they’re cool enough to handle by hand and the peels shrivel.
While doing this, continue to blanch any further batches of tomatoes. By the time these are cool enough, the next batch will be ready for the ice bath.
Step 6: Peel the Tomatoes
At this point, the tomato skins should basically slip right off from where they were cut at the bottom of the tomato.
If any tomato peel is a little stuck, use the sharp knife to slip under the peel to remove it. Be careful not to squeeze the tomato too much.
Chef’s Tip: Tomato peel is loaded with lycopene (a nutritious antioxidant). Rather than discarding the peels, you could leave them to dehydrate (in an oven, dehydrator, or by air). Then grind them into a powder to add nutrients to savory dishes.
How to Use Peeled Tomatoes
- Tomato puree
- Gazpacho
- Tomato soup
- Tomato sauce
- Bruschetta (or crostini)
- Roasted tomato salsa
- Homemade ketchup
- Zaalouk (Eggplant Tomato Dip)
- Grilled Peach Burrata Salad with Tomatoes
If you try this easy method for peeling tomatoes, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recreations – tag me on Instagram @Alphafoodie!
How to Peel Tomatoes: The Quickest and Easiest Way
Equipment
- Large saucepan a heavy-based pan is best for even heating
- Slotted spoon
- sharp paring knife
Ingredients
- 7-8 ripe tomatoes or as many as needed – medium-large work best (like Roma tomatoes), large cherry tomatoes will work, too
- water for the blanching and the bowl of ice water
- ice for the ice bath
Instructions
- Using a small, sharp paring knife, slice a shallow crisscross (an "X") at the bottom of each tomato (opposite to the stem end).You can also optionally cut out the stem end, if preferred. Note that this method works best with medium to large tomatoes that are ripe but not soft/mushy.
- Fill a large saucepan with enough water to fully immerse a layer of tomatoes (don't add them just yet) and bring it to a boil over high heat.Also, prepare an ice bath by filling a large bowl with cold water and a large handful of ice. Then set aside.
- Working in small batches, carefully add a single layer of tomatoes to the boiling water and blanch them for 30-60 seconds – until the peel loosens/cracks.It’s important not to add too many tomatoes to the saucepan at once, or it will affect the water temperature and cause uneven blanching.
- Use a slotted spoon to transfer the blanched tomatoes to the ice bath immediately and leave them to cool for 5 minutes or until they’re cool enough to handle by hand and the peels shrivel.While they are cooling, continue to blanch any further batches of tomatoes. By the time these are cool enough, the next batch will be ready for the ice bath.
- At this point, the tomato skins should basically slip right off. If any tomato peel is a little stuck, use the paring knife to slip under the peel to remove it. Be careful not to squeeze the tomato too much.
Video
Notes
- Use the best tomatoes: This technique works best for medium to large tomatoes. It can also work for large cherry tomatoes but they will only need 10 seconds of blanching time. Ensure the tomatoes are ripe but not overly soft.Â
- Use enough water: Ensure the tomatoes are entirely submerged while blanching or the cooking will be uneven.
- To seed tomatoes: Removing the seeds after blanching the tomatoes is simple. Cut the tomato in half widthwise (along the equator) and gently squeeze out the seeds. Use a small spoon (or your finger) to help if needed.
- Save the peels: Tomato peel is loaded with lycopene (a nutritious antioxidant), so rather than discarding them, you could leave them to dehydrate (in an oven, dehydrator, or by air) and grind them into a powder to add nutrients to savory dishes.
- How to store peeled tomatoes? You can store the blanched, peeled tomatoes in an airtight container in the fridge for 3-4 days OR in the freezer for up to 6 months (flash freeze on a tray before transferring to a container/Ziplock bag).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
