It's summer!  Time to grow or buy huge quantities of delicious tomatoes for your favorite summer tomato dishes.  Peeling or skinning tomatoes turns out to be the easy part - in fact, it's so easy a 3-year-old can do it.  Just follow these easy instructions, and you'll be making great tomato soup, salsa, or pasta sauce in no time flat.

i just processed about 22 pounds of tomatoes in about half an hour, including extra time to accommodate my assistant's* help. :)

*Corvidae just turned 3 yesterday!  She loves helping out with fiddly food-prep processes, especially if they involve the stove and/or ice.  If you let your toddler (or older kid) help in the kitchen, make sure they've got a nice stable platform (we use a folding utility stool for Corvidae) and that they're smart around hot and/or sharp objects.  We're trying to scald tomatoes, and hopefully NOT innocent bystanders. 

Step 1: Tools and Ingredients

You'll need:

- a pot full of boiling water
- a bowl full of ice water, and more ice to add as needed
- a slotted spoon
- a sharp knife
- lots of beautiful fresh tomatoes!  

I got these Early Girls from my favorite tomato growers, Wild Boar Farms.  Soon they'll have tons of gorgeous and amazingly delicious heirloom tomatoes at the market, but I prefer to roast and freeze those, and their skins are so thin they don't require peeling. If you don't live in the SF bay area, I highly recommend buying some of their seeds so you can grow your own.
<p>I just peel them with a peeler. </p>
Oily Skin Treatment
Nice ! <br>But really you don't have to go through all this pain to peel tomatoes. <br>Just dip them in boiling water holding each one with a fork. Let them sit there a few seconds to a minute and a half depending on the variety and ripeness of the fruit. Then retrieve each with the fork and put it on a clean towel &acirc;€&brvbar;&Acirc;&nbsp;and that's it ! &acirc;€&brvbar; <br>The 4 holes made by the fork will be a starter to peel them as well as the nice cross. By the time they're all on the towel they'll be cold enough to be handled. <br>I've been doing tomato salads this way since 1970, and about 4 to 7 times a week !&acirc;€&brvbar; <br>But then again, I really don't see any flaw in this Instructable : &quot;crossed&quot; tomatoes, iced water &acirc;€&brvbar; Very professional !&acirc;€&brvbar; <br> <br>Now what you can to after that, which can be seen as a complementary refinement to tomato peeling for a salad is to take off the seeds. Do this over a bowl after cutting the tomato in four or five big chunks (depending on how many hollows the fruit has. This will enable you to drain the juice : you will use it for the seasoning of the salad. Oil as usual, vinegar but not as much as a regular oil and vinegar seasoning as it will be complemented by the juice from tomatoes : this will make a very sweet oil and vinegar seasoning. If you feel this lacks of acidity add a lemon squeeze &acirc;€&brvbar;&Acirc;&nbsp; <br> <br>Enjoy !&acirc;€&brvbar; <br> <br>
Great instructable! I've never tried Wild Boar seeds, I'll give them a go next year. Also, love the pictures of your son helping out. I can't wait for mine to be old enough to cook alongside :)
It's amazing how well this technique works! This is my first year processing tomatoes and the boiling water/ice water works like a charm.
These tomatoes look so good. Can't wait until mine are ready to try this. Thanks for sharing. <br />Sunshiine

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Bio: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!
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