Today I am peeling some Roma tomatoes for some homemade tomato sauce, but the same method works for peaches and other thin skinned fruits. (Perfect for when you are making a peach cobbler this summer!)
Start by:
- Start a large pan of water to boil on the stove.
- Fill a large pan or bowl with cold water or ice water.
- Prepare the fruit by washing it and then cutting a small X into the skin of the fruit with a paring knife. OR today I just chopped a small amount of the end of the tomato off that had the stem attached.
- When water is at a low boil, place the fruit into the pan and let boil for 30 seconds to 1 minute. Just enough to loosen the skin from the fruit.
- With Tomatoes you can tell this, when you see a small crack or tear in the skin appear.
- Remove fruit from boiling water and plunge into the bowl of cold water. This is to stop the cooking process.
- Using your hand just simply pull the peel away from the fruit.
- Jan's tip: If you are peeling tomatoes, at this point you may want to just go ahead and cut it in half and scoop out the seeds and pulp.
- Fruit is now ready for your recipe.
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| Homemade Marinara Sauce |
