Here’s the best way to peel tomatoes— and seed them, too, if you like.It may sound fussy, but trust me, this method couldn’t be easier.Plus it’s the key to velvety smooth tomato sauces, soups, and salsas.

You got this! Peel some tomatoes and whip up a made-from-scratch quick tomato sauce or spicy Chicken Tinga for tacos and burritos.Make a batch of Cauliflower Tinga, too! Then again, there’s always Gazpacho! Level up your cooking chops with some of the lessons I learned in culinary school; I’m always excited to share.Pin Now To Save! PIN ITHear me out: if you can boil water, you can master this culinary technique in one try! Blanching raw tomatoes in boiling water for a few seconds (or longer, if you need a cooked tomato) is a game changer for all your favorite tomato recipes.

And best of all, no more little bits of tomato skin getting stuck in between your teeth!It’s the important things, right?Suddenly, soups get more refined.Like magic, marinara sauces melt into the pasta.And little by little, people just might start asking you for your recipes.Why peel a tomato?Tomato skins are a little tougher than the rest of the fruit (that’s right, tomatoes are technically a fruit!) Compared to the inside of a sweet and juicy tomato, the skins have a slightly bitter taste.

That bitterness comes from flavenols, which are natural compounds that also make tomatoes so good for you.Most of the time you’ll do just fine without ever having to peel a tomato.But when

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