Published on July 27, 2017

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Photography by CODY GUILFOYLE
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Photography by CODY GUILFOYLE

As we near peak tomato season, we undoubtedly find ourselves swimming in the mouthwatering recipes that encapsulate the fruit of the season. (Yes, tomatoes are, in fact, a fruit). While many recipes utilize tomatoes sliced and raw in form, there are handful that call for them to be peeled and deseeded. And for anyone who has tried to peel a raw tomato, you know all too well the challenges associated with doing so. Roasting tends to be a go-to method for ridding the fruit of its skin, but we’re all for an approach that doesn’t compromise the fresh taste of the tomato. Here’s how.

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Photography by CODY GUILFOYLE

Bring a large pot of water to a boil. Depending on how many tomatoes you will be using, account for enough water to roughly cover them all. 

Prepare an ice bath by filling a deep bowl with cold water and ice. This will stop the cooking process after the tomatoes are removed from the pot.

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Photography by CODY GUILFOYLE

Add the tomatoes to the boiling water, and let them sit for 30 to 60 seconds. In order to avoid fully poaching the tomatoes, it’s ideal to keep them in the water for as little as possible. 

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Photography by CODY GUILFOYLE

Transfer the tomatoes to the ice bath, and allow them to cool for a few minutes. 

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Photography by CODY GUILFOYLE

The skin is now ready to peel, and will easily come off with one quick swipe. To deseed the tomatoes, simply slice in half and spoon out the seeds. The light poaching method used above will make it easier to rid the fruit of its seeds.

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Photography by CODY GUILFOYLE

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