5 from 3 votes
How to Peel Tomatoes
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.
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
Servings:
4
servings
Calories:
20 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 pound tomato about 4 romas) or more as needed
Instructions
- Bring a large pot of water to boil (use 2 quarts of water for every 3-4 roma tomatoes as a guide, remembering you can always work with the tomatoes in batches). Meanwhile, fill a bowl with ice water and set aside.
- Using a serrated knife, gently make a shallow “X” into the bottom (not the stem end) of each whole tomato, just through the skin.
- Add tomatoes into the water using a slotted spoon, or just drop them in by hand. Let tomatoes simmer until the skin begins to pull away from the "X", about 15 to 30 seconds.
- Remove tomatoes from the water and transfer to the ice bath to stop the cooking. Once cool, slide or peel off the skin starting at the “X”.
Cup of Yum
Nutrition Information
Serving
1tomato
Calories
20kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
6mg
(0%)
Potassium
269mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
945IU
(19%)
Vitamin C
16mg
(18%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 20
% Daily Value*
| Serving | 1tomato | |
| Calories | 20kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.