For the next several weeks, tomatoes will be at their peak, at least in my stomping grounds. To me that means only one thing: tomato sauce season is here again at last!
One of the important techniques in making sauce with fresh tomatoes is peeling and seeding the fruits. I’m often surprised to learn how many cooks never do this step – which, as simple as it is, is nonetheless crucial to making the perfect sauce.
No matter how many tomatoes I have to make sauce with (and I’ve been known to tackle a couple of hundred pounds at a time!), I always do the peeling and seeding by hand. Why not use a machine, you might ask? For the simple reason that doing it this way makes for a sauce with lots of body and texture. I won’t have it any other way.
So here’s a simple way to peel and seed tomatoes. The whole process takes only a few minutes yet will give you fleshy slices, and deliciously sweet, fresh tomato juice.
If your recipe doesn’t call for the juice, save it to make gazpacho or cocktails… You’ll be amazed how mouth-watering your Bloody Mary will be!
Recipe: Classic Heirloom Tomato Sauce with Fresh Basil (and canning instructions)
Step by step
Bring 4 to 6 quarts of water to a boil, depending on how many tomatoes you need to peel.
While waiting for the water to boil, with a paring knife, make an incision in the shape of a cross around the entire surface of each tomato.
Once the water is boiling, plunge the tomatoes in the water and boil for 15 to 45 seconds…
… until the skins start to peel back on their own (the riper the tomato the faster the skins will peel back).
Immediately transfer the tomatoes to a bowl filled with cold water and let stand for a minute or two until cooled.
Drain the tomatoes and remove the skins; they should come right off.
Once peeled, quarter the tomatoes and cut off the core and hard, white parts around the core with a paring knife.
Seed each quarter by pushing the seeds and their juices out with your thumb and place seeds in a medium sieve.
With a silicone spatula, stir the seeds…
… until all the juices have been strained.
Discard seeds.
You end up with fleshy slices of tomatoes and their juices, free of skin and seeds. Now you’re ready to make delicious sauce, gazpacho and many other wonderful creations!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
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Thank you for those helpful tips! :)
Really instructive photos. I was just visiting an Italian friend who makes large batches of tomato based dishes (what a surprise) and he has a small crank machine that does it really fast; tomatoes come out one end and skin and seeds the other. I thought I’d try that when I can sauce next time. The tomatoes get pureed so it’s only useful if you don’t need them in pieces.
Hello Cynthia, Thank you for stopping by! It is always good to see you here.
To each his/her own, of course. I know the machines skin the tomatoes quickly, but as I mention in my blog, they do not make the very best sauces, in my opinion. I also like to get rid of the seeds as they are a bit bitter.
Wow, I always wondered how to do this. You explain so simply also. Thanks for the great tip! I’m definately going to try this the next time I make sauce.
You’ll be thrilled Carolina! Thank you for your comment and happy sauce making…
Very nice photos….and it really helped me in peeling of the tomatoes easily….waiting for some more instructive photos..Thanks.
Amazing how many people don’t know this technique for tomatoes…thanks for laying it out so clearly!
Beautiful photos. Informative post. I love your blog! Adding it to my links page. Thanks for sharing.
Thank you so much Trish!
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