Tomato season is here! I've been waiting for tomatoes to show up in my CSA because it's one of my favorite parts of summer. Tomatoes are versatile in hot and cold dishes across many cuisines. To make a lot of dishes though, tomatoes need to be peeled and seeded. Luckily, this prep step is incredibly easy and fast. Look for recipes in the next few weeks that use this essential skill!
The idea here is to loosen the skin with a dip in boiling water for 15-30 seconds, then to plunge the tomato into ice water to stop the cooking process. The second dip is referred to as 'shocking' and is commonly used in cooking vegetables. The seeding is done over a strainer and bowl to reserve the juice.
Peeling and Seeding Tomatoes
Time: 15 minutes
Directions:
1. Fill a medium pot about 2/3 of the way with water and bring to a boil. Fill a different large bowl with ice water.
2. While the water heats, rinse and core the tomatoes. To core, use a sharp knife to cut a circle around the stem of the tomato. The core should twist out pretty easily. Turn the tomato over and score the bottom with an "X".
3. Once the water is boiling, use a slotted spoon or spatula to add the tomatoes. Use a timer set to 30 seconds to ensure the tomatoes get out quickly. Do not add too many tomatoes in one batch because you probably won't be able to get them out fast enough. You do not want the tomatoes to begin cooking.
4. After 15-30 seconds, rescue the tomatoes from the boiling water and immediately plunge into the ice water. Remove the tomatoes from the ice water within one minute. You'll get into a rhythm with the process.
5. Peel the tomatoes! Begin at the X on the bottom, and it should come off like butter!
6. To seed the tomatoes, set up a bowl and strainer. Cut or tear the tomatoes apart, using your hands to remove the seeds. Once you've finished all the tomatoes, use a spatula to swish the seeds around, getting all the juice you can.
7. Store the tomatoes and juice together until ready to use in a recipe!
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