How to Peel Tomatoes

Gas Flame Method

1. Using a gas flame is the easiest way to peel tomatoes, in my opinion. It also produces the best results. You will need a gas stovetop and a fork.
2. Remove any stems that are still attached to your tomatoes. Rinse the tomatoes clean and pat dry. Spear the tomato with a fork at the top, where the stem core is visible.
3. Turn the stovetop flame to medium-high. Hold the tomato an inch over the flame, turning slowly, until the skin begins to split and blister. It should take about 15-25 seconds for the skin to loosen all the way around the tomato. Don't hold it over the flame too long or it will start to cook the tomato.
4. Place the tomato on a smooth surface and let it cool off enough for you to comfortably touch it. Begin peeling the skin where it split, making your way all around the tomato till all the skin is peeled off.
5. Discard the skin and proceed with your recipe.

Boiling Water Method

1. The boiling water method is useful for when you have a large batch of tomatoes to peel. You can process 3-4 tomatoes at a time using this method.
2. Place a pot of water on the stove and let it come to a rolling boil. Place your bowl of ice water next to the stove so it is easily accessible. Rinse your tomatoes clean and remove any stems that are still attached.
3. Using a sharp knife, slice a shallow X into the bottom of the tomato (opposite the stem side).
4. Gently place the tomatoes into the boiling water. If you have several tomatoes, boil them in batches of 3-4 at a time.
5. Boil the tomatoes until you see the X begin to split open wider, or for 25 seconds, whichever comes first. Do not boil them for longer than 25-30 seconds or they will begin to soften and cook.
6. Remove the tomatoes immediately from the boiling water using a slotted spoon.
7. Place the tomatoes directly into the bowl of ice water and let them cool off. This will help to stop any "cooking" that has started.
8. Remove the tomatoes from the ice water. Begin peeling the skin at the X, pulling the skin back gently.
9. Not much tomato flesh should come off with the skin-- if the flesh comes off or the tomato seems soft/mushy, you've cooked it a bit too long. Try cooking it for a shorter time on the next round.
10. Discard the skin and proceed with your recipe.

Knife Method

1. This is my least favorite method for peeling tomatoes because you can end up discarding some tomato flesh no matter how good you are with a knife. However, it's the only method that doesn't involve heating the tomatoes. I'm including it so you have all the options. Rinse your tomatoes and pat them dry. Slice the tomatoes into large wedges.
2. Work with one tomato wedge at a time. Place a wedge on a cutting board, seed side facing up, skin side facing down. Press the tomato wedge firmly to the board to keep it stable. Using a sharp knife, starting at one tip of the wedge, slice the skin away from the tomato flesh. Keep the knife as close to the skin as possible, so you're slicing off the skin only and not slicing off the flesh of the tomato.
3. Work your way from one tip of the tomato wedge to the other, until all the skin is removed from the wedge.
4. Discard the skin and proceed with your recipe.