The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds.

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Recipe Summary

prep:
10 mins
cook:
1 min
total:
11 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with ice cubes and water and set aside.

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  • Bring a large pot of water to a boil.

  • Cut an X in the bottom of each tomato with a knife.

  • Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.

  • Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.

  • Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.

Nutrition Facts

33 calories; protein 1.6g 3% DV; carbohydrates 7.2g 2% DV; fat 0.4g 1% DV; cholesterolmg; sodium 9.2mg. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2015
Had a bumper crop of tomatoes, so I used this recipe in all of them, put portions in baggies and froze them for use later in the fall for chile, etc... Read More
(13)

Most helpful critical review

Rating: 3 stars
08/19/2013
Pretty good tip for a cook to learn. Read More
(9)
17 Ratings
  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/19/2015
Had a bumper crop of tomatoes, so I used this recipe in all of them, put portions in baggies and froze them for use later in the fall for chile, etc... Read More
(13)
Rating: 3 stars
08/19/2013
Pretty good tip for a cook to learn. Read More
(9)
Rating: 5 stars
12/09/2012
Very easy recipe. Thanks Chef John Read More
(4)
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Rating: 5 stars
08/11/2013
Thank you for this glad to know how to get the skins off! Read More
(3)
Rating: 5 stars
08/29/2017
I have been canning and freezing tomatoes prepared this way all my life(82) years. Just didn't know it had a fancy name. We never liked the abundance of seeds in dishes I made from home preserved tomatoes. This is the way!!! Ruth Read More
(2)
Rating: 5 stars
03/26/2017
Quick and easy used it for Provençal Sauce. Many thanks! Read More
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Rating: 5 stars
03/28/2017
Easy! Read More
Rating: 5 stars
04/08/2019
I have been saving my summer tomatoes like this for many years instead of canning. Guess the seeds never bothered me. Blanch, peel, fill quart freezer bags with tomatoes and juice. No salt or other flavorings. Rough cut into quarters or eight's depending on tomato size. Freeze. One quart bag is close enough to a 28 oz can of tomatoes. Can use for beef stew, spaghetti sauce, chili, anything you would use canned tomatoes for. I thaw the quart bags in the microwave for 3 minutes. They're still pretty frozen. Slice the bag off and use a chef's knife to roughly slice the slightly thawed tomatoes on a cutting board inside a lipped sheet pan so the juice stays put. Put tomatoes and juice in whatever you had planned for them still slightly frozen. My guys love fresh tomatoes, so I blanch and skin all the tomatoes they bring in. They eat as many fresh as they want and the rest are ready for the freezer. Read More
Rating: 5 stars
03/03/2017
Very helpful.We get tomatoes at the dollar store very cheap because some are misshapen or have a blemish.I did about 15 tonight and put it in the freezer.Hubby makes a mean chili so I saved him some time.And mess.Thx Chef. Read More