Removing tomato skin

The usual way to peel a tomato is slitting the base, dunking it in boiling water and then into an ice-bath. This is fine.

If the tomato flesh is to be used in saucing, in other words if the integrity of the flesh doesn’t matter, then a more unusual, but neat and effective method, is freeze-peeling.

Place whole tomatoes on a tray and place in the freezer until fully frozen.

Peel, while still frozen, under a thin stream of running water.

The advantage is that only the skin comes off, taking no flesh with it. This works even for soft or poor quality tomatoes. I find the blanching method often strips off surface flesh with the peel unless the tomatoes are in very good condition.

Tomoato freeze peeled

Here are two things to do with the skinned tomatoes:

Tomato water

Slice the tomatoes in half, place cut side down on a perforated sheet lined with cheesecloth that is then placed over a container. Allow to drain (about 24 hours). Do not press on the tomatoes to speed this up. It’s a gentle process. The ‘tomato water’ collected will be clear, and have a surprisingly intense tomato flavour. Consider serving it as a consomme, but never think of using it in a Bloody Mary.

Tomato paste

Use the tomatoes left after making the tomato water above. Gently remove the seeds (or use a Moulin). Weigh the flesh, and place in a pressure cooker with 0.5% (by weight) baking soda, 1.5% salt, 1.5% MSG, and 2% sugar. Pressure cook 30 minutes.

Two quality products from one skinning exercise.

Yield: 1kg of tomatoes usually gives around 250g of tomato water and 180g of tomato paste.

Source: DiggingDogFarm