How to quickly peel a peel from a tomato

The vast majority of recipes, which include tomatoes, require first to remove a dense peel from a juicy vegetable. To facilitate the process, many approaches have been developed that allow peeling ripe or slightly unripe tomatoes. In most cases, exposure to high temperatures is used, so you have to act quickly. Any delay will negatively affect not only the physical state of the pulp, but also deprive it of many useful components.

Professional chefs consider baking tomatoes in the oven the best option. This allows you to save a maximum of vitamins and minerals in them, while facilitating the removal of the skin.

If time does not allow you to wait a long time, you can resort to one of the high-speed methods: boiling water treatment, heating over a fire, and mechanical cleaning.

How to use boiling water when peeling tomatoes?

To peel tomatoes in a few seconds and immediately in large quantities, you need to prepare two bowls - with boiling water and ice water (even the addition of several ice cubes is allowed). Manipulation is carried out according to the following scheme:

1. At both poles of the tomatoes we make small cross-shaped incisions with a very sharp knife. You need to use only the skin, trying not to damage the pulp.
2. We spread the vegetables in a container with boiling water and leave for 20-30 seconds. If the products are not very ripe, then the exposure time can be increased to a minute, then they will already begin to cook.

Tip: It is recommended that tomatoes be laid out, not poured with hot water. Scalded fruits will give peeling of the skin much faster, but with subsequent cleaning it will unevenly leave, which will greatly complicate the processing process.

3. As soon as the cut edges of the skin are wrapped, we get the fruits. Then we transfer them to ice water for literally a few seconds.
4. Drain the liquid and begin to remove the skin. You can’t leave vegetables in cold water, their taste and texture will change.

If all stages of the manipulation were carried out correctly, then the skin can be easily removed with the blunt side of the knife. In case of difficulties with cleaning, the procedure may be repeated.

Gas and microwave options

If desired, you can do without boiling water, but again with the use of high temperatures. If you need to peel a small amount of tomatoes, then an open fire or microwave will help.

• Cleaning with a gas burner. This approach allows you to remove the skin from the tomato quite quickly, but you will have to work with each vegetable separately. We take the fruit, wash it in cold water and dry it. We string the product on the fork with the side with the peduncle, it must hold very tightly. Turn on the smallest burner and place a tomato above it at a distance of a couple of centimeters from the fire. We rotate it slowly, ensuring uniform heating from all sides, the manipulation should not take more than 20-30 seconds. After the specified time, the skin should be covered with blisters, which means that it can be removed after cooling the product.
• Microwave cleaning. We wash the tomatoes in cool water and dry them thoroughly. On each vegetable we make small cuts, process the poles and even the sides. Then we lay out the blanks on a plate with a flat bottom, which we place in the microwave. Set the heating mode for 30 seconds and wait for the result. During this time, the peel will have time to warm up, and itself will begin to lag behind the pulp.It remains only to clean the product from its rags.

When using these options, it is necessary to strictly observe the exposure time, otherwise the products may burn, put juice in, the flesh will begin to break down. If after the first approach it was not possible to carefully remove the skin, it is better not to repeat the heating, but to immediately begin cleaning the vegetable with a blunt knife.

Peeling tomatoes with a knife

This technique is used not so often, and only when working with very ripe tomatoes. But it allows you to cleanse the fetus without exposure to high temperatures and fully preserve its benefits. Processing will be carried out by the piece, but first it is recommended to rinse, dry and cut all the products into four parts. Next, take one slice of tomato, cling the edge of the skin with a blunt knife and gently pull, removing the rags. If the tomato is ripe, then the peel will leave without problems, but in some cases it will have to be cut.

If the product is not very ripe, then another technique is more suitable. We put the quarters on the cutting board with the skin down, take a very sharp knife and begin to cut the flesh, bringing the blade as close to the skin as possible. Do not peel a tomato like potatoes, it is this arrangement of the tool and product that will maximize the preservation of the flesh.

In addition, there is a special knife for peeling tomatoes, however, to master the appropriate skills will have to work a lot. An ordinary peeler will only spoil the product by cutting off too much pulp from its surface and letting the juice go.