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Peeling tomatoes eliminates the tough skin, which can contribute an unappealing texture in some dishes. Seeding them also makes for a smoother texture, and eliminates any bitter taste that can linger in the seeds. Peeling tomatoes may take a little extra time, but we promise that it's more than worth the effort.
Use this simple, easy-to-follow guide to peel your tomatoes for chili, stews or homemade tomato sauce. We'll also show you how to store and freeze your peeled tomatoes for later. Don't miss the video at the end, which demonstrates the technique in our Garden Tomato Sauce recipe.
Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom.
Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
Place a fine mesh strainer over a bowl. Working over it, peel the tomatoes using a paring knife, and let the skins fall into the strainer.
Halve the tomatoes crosswise and scoop out the seeds, letting the sieve catch the seeds. Press the seeds and skins to extract any extra juice. Store peeled tomatoes in an airtight food storage container in the refrigerator for 5 to 7 days.
Featured Recipe: Pressure-Cooker Tomato Sauce
What can you do with peeled tomatoes? Add them to chili, soups, stews and any recipe that calls for fresh or canned diced tomatoes, such as salsa or fresh tomato sauce.Try using peeled tomatoes in these easy recipes:
Freeze peeled tomatoes if you aren't going to use them within a week. Place the tomatoes in zip-top plastic freezer bags or airtight containers, then freeze for up to six months. Freeze in small batches so that you can thaw exactly the amount you need. Thaw in the refrigerator, then use like you would fresh tomatoes.