The most efficient way to peel tomatoes is to blanch the tomatoes by quickly boiling them in hot water, which helps to loosen the skin from the flesh, and then shock them in an ice bath. The ice bath helps stop the cooking process and cools the tomatoes down so they're easy to handle.
Turn tomatoes over to the bottom and, using a paring knife, cut a shallow X in the bottom. Core tomatoes, if you like. Carefully lower tomatoes into the boiling water, in batches. Remove after about 30 seconds, once skins start to crack.
Why would you peel tomatoes? The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor.
You can't exactly use a potato peeler, especially if they're very ripe or soft. There are three easy ways to peel a tomato (that I know about), so I thought I'd write up a quick “how to” post. I've written the instructions and posted step-by-step photos below.
In a salad or sandwich, you don't need peeled tomatoes. If you're making a fresh tomato sauce or stewed tomatoes, the tomatoes should be peeled, cored, and seeded. The result will be a smoother sauce without any seeds, core, or peel in it. Don't worry, it's an easy and quick process.
Blanch:
Put your tomatoes into a pot of boiling water for 60–90 seconds. Once the tomato skins split open, transfer tomatoes into a bowl of ice water to cool. After taking them out, you'll find the skin is easy to strip away from the rest of the tomato.
Did you know that you can freeze raw tomatoes with and without their skins? Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. Tomatoes do not need to be blanched before freezing.
Freeze whole or quartered tomatoes without removing the skins. Take out frozen tomatoes as needed and run water over them. The skins should peel off easily after the tomatoes have been frozen.
When oven roasting the tomatoes to remove the peels, start by cutting your tomatoes in half and placing them cut side down on a baking tray. Turn your oven grill up high and place your tray several inches below the heat source. Keep them in there for about 10 – 15 minutes, or until the skins start to blacken.
Bring a large pot of water to a boil, add your scored tomatoes, and cook them just until you start to see the skins peeling away near the scored sections—about 30 seconds. Immediately transfer them to a bowl of cold water, using a spider or strainer.
Peeled tomatoes are the basis for many Italian dishes, beginning with the most typical dishes like those served with ragù, amatriciana or peperonata sauces, including meatballs simmered in sauce. Even a very simple tomato and basil sauce is made with peeled tomatoes, so this product is a staple in Italian pantries.
Peeling tomatoes is worth the effort
Yes, it's worth peeling tomatoes before you make them into pasta sauce. AllRecipes says that removing tomato skins will make your sauce both smoother and sweeter. And chef Simon Hopkinson (via The Guardian) says tomatoes should always be peeled for dishes in which texture matters.
Tomato Stains
When attempting to remove a tomato stain, make sure you do not use hot water as this could set the stain. Instead, use cold water to flush it, then rub enzyme detergent into the stain and let it sit for five minutes.
Whether you are preparing tomatoes for a soup, canning salsa, or freezing for later, most recipes require that you peel and seed the tomatoes first. See how to peel tomatoes quickly and easily with this step-by-step guide. Why peel and seed tomatoes? Many recipes that use fresh tomatoes call for peeling and seeding.
Prep water bath for canning. Fill jars with tomatoes, leaving at least 1/2 to 3/4 inch space from top of tomatoes to bottom of the lid. Add to water bath and process for 85 minutes. Seal jars and let sit for at least 24 hrs and then check to ensure the lids are sealed.
In one study, researchers at Cornell University heated tomatoes and found their vitamin C content decreased as cooking time increased. Tomatoes cooked for 2 minutes had 10% less vitamin C than an uncooked tomato, and those cooked for 30 minutes had 29% less vitamin C.