Treat your summer tomatoes right by mastering these essential techniques.
Everybody knows the old"score an X in the bottom and blanch them" method, and it works well if you're making a big batch of sauce or canning a large haul of tomatoes. But when I've got only a few tomatoes to peel for a recipe, it feels like a waste of water, time, and energy. I'm going to show you two alternate approaches that are faster and more energy-efficient when you have just a few tomatoes to peel.
To do it, start by scoring a small X on the bottom of each tomato, using a very sharp paring knife or chef's knife. This gives you an easy access point for pulling off the skin later. Most of the time, a small X works just fine, but if you've had trouble with especially sticky skins in the past, scoring along the entire side of the tomato is a good way to guarantee easy-to-peel skins.
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