Ripe and juicy, our annual Farmers Market Challenge is ready to be picked. We’ve got plump tomatoes, sweet cherries, glossy eggplants, and much more. Head here to find all the articles and recipes.
All that stands between you and turning your farmers market heirlooms into a homemade marinara is that ever-finicky, paper-thin tomato skin. Sure, you could leave them on, but your next masala or braise will be even better without surprise bits of tomato skin confetti. A can of pre-peeled San Marzanos is tempting. Resist, though: Come summer, you can reap the benefits of the season’s bounty with little more effort than opening a can. Here are three trusty techniques to peel tomatoes, two of which involve no cooking.
Blanch and Shock
This is the most common way to peel tomatoes. It does involve some prep time and dirty dishes, but it’s time-tested and reliable, and works with just about any type of tomato (except for cherry tomatoes, which are too small). Here’s the step-by-step:
Set a large pot of water over high heat. While that warms up, set up a large bowl of ice water by the stove. Use a sharp knife to score the bottom of each tomato with a shallow X. Use a slotted spoon to lower as many tomatoes as will fit into the boiling water, cooking in batches if needed. Cook for about 30 seconds, then use the slotted spoon to transfer to the ice water. Once the tomatoes are cool, use your fingers or a paring knife to peel and discard the skin. Now you have naked tomatoes, all ready for tomato sauce or tomato soup.
Freeze and Peel
Say goodbye to blanching and shocking. This approach, which we learned from cookbook author Abra Berens, involves more total time but less work—and no need to turn on the stovetop. “I first discovered this method of peeling tomatoes when I was working at Zingerman’s Deli in Ann Arbor,” Berens says. “I can’t remember why or how the decision was made to just bag and freeze the tomatoes for storage (probably because we were long on tomatoes but short on time). When we thawed them, the skins slipped off perfectly.” Just make sure to plan at least a day in advance. The gist:
Store a load of supple, but not yet wrinkly, ripe tomatoes in a large resealable bag and freeze overnight. Berens thaws her frozen tomatoes before going in for the peel, but I grew impatient and tested out an even quicker alternative: Hold frozen tomatoes under running hot water and lightly rub the skin, which should slide right off the frozen tomato flesh. Those frigid tomatoes are ideal for throwing right into a pot for sauce or jarring for a future treasure.
Grate Away
If you’re not a pre-planner and didn’t get a chance to freeze your tomatoes, there’s still hope for a future without tomato skins (and without blanching). Grating whole tomatoes on a box grater yields fresh tomato pulp while leaving a flat and tattered, yet satisfyingly whole, tomato skin behind. Here’s how:
Pull out your box grater and set it on a wide bowl or platter. Coarsely grate the bottom of the tomato in a downward direction, and bask in sheer joy as tomato guts extrude and the skin removes itself and shields your fingers. To properly celebrate, rejoice with Grated Tomato and Miso-Butter Pasta, or peruse even more of our tomato recipes right here.
No Peeling Needed
This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.
