What else to do with a bunch of tomatoes? I decided to make some pasta sauce. I tried a new recipe. I didn’t love it. I am still working on perfecting the sauce. My husband thinks it might be the variety of tomato we have. The sauce was fine, but I just never could get the flavor I was going for. Anyone have any tips out there? Let me know. A part of making sauce is peeling the tomatoes. Do you know how? I thought I’d pass along what I know. I know it because of a fabulous book from William Sonoma called, “Tools and Techniques.” It’s a great book on how to do a variety of techniques in the kitchen. So, here’s the technique:
1. Score the Tomato – With a small knife, cut an X in the bottom of the tomato.
2. Blanch the Tomatoes - Boil water. Put the tomatoes in the boiling water for 15-30 seconds until skin is loosened. Pull them out with a slotted spoon.
3. Shock the Tomatoes – Transfer the tomatoes from the boiling water to a bowl of ice water. This halts the cooking process.
4. Peel the Tomatoes – At this point, you can peel the skin right of the tomatoes. I just used my hands, but you can use a small paring knife and start at the X if needed.