How to Peel Tomatoes

Let’s get peeling!!!

This month we are sharing our favorite tomato based pasta recipe but first we wanted to share an easy way to peel your tomatoes. 

Prepare an ice water bath by filling a large bowl with ice water and set aside.

1. Using a knife, carefully cut a small “X” through the skin on the bottom of each tomato.

2.Bring a large pot of water to a boil. When it’s at a rolling boil, slowly drop each tomato in. After about 30-60 seconds, or when the skins start to peel back, remove them with a slotted spoon and drop them into the ice bath.

3.After they’ve cooled enough to handle, about a minute, take them out of the ice bath. The skins will easily slip right off, starting from the “X.” Note, this method also works on peaches.

PASTA SAUCE TOMATOES

Ingredients 

6-7 medium fresh tomatoes from our garden skins/seeds removed diced

2 slices thick cut bacon or pancetta diced 

1/2 large onion diced 

4-6 garlic cloves minced

1/4 cup fresh basil cut thin “Chiffonade”

1 Tablespoon fresh oregano 

1/4 cup white or red wine (optional)

Olive oil 

Salt 

Pepper

Red pepper flakes (optional)

1/4 cup pecorino or Parmesan

Instructions: 

Remove skin from tomatoes. See article above on how to remove skin. Once tomato skin is removed, squeeze to discard most seeds. Then dice tomatoes. 

Over medium low heat combine a few tablespoons of good olive oil, bacon, and onions. Brown to done but not crispy. Add garlic and cook for 3-5 minutes. Heat should be low enough that this doesn’t burn. Add diced tomatoes and simmer for 20-30 minutes until tomatoes start breaking down and much water has evaporated. 

Stir in 1 teaspoon of salt and pepper (plus or minus to taste) and a few pinches of red pepper if you like it spicy. Stir to combine and remove from heat. 

Stir in basil and oregano that has been cut in thin ribbons (Chiffonade). Combined with your favorite pasta, we love bucatini and fresh grated cheese on top.