Tomato skins are tough. The skin doesn’t cook down so you’ll likely have chunks of the tomato skin in your meal rather than a smooth consistency. It almost feels like there are fibers in your food. Also, there is a possibility for a bitter taste when the skins are left on, but I usually never notice it. When thinking about peeling your tomatoes, think about your desired consistency and if a bitter taste could ruin the taste.
But sometimes you don’t need to peel tomatoes. Don’t worry about peeling them if you are using them raw, like in a salad, or if you are going to slice them. The skin will help the tomato stay together. Once peeled, the tomatoes will melt into a sauce-like texture, don’t peel the tomatoes if you don’t want that type of consistency. It is important to know your recipe and what you want it to taste like before you decide to peel your tomatoes or not.
It is easy to peel tomatoes.
- You need a pot of boiling water and a bowl of ice water.
- Drop the tomatoes in the boiling water and watch them closely.
- When the skin starts peeling, fish them out and immediately put them in the ice bath.
- Let them rest in the ice water for just a few minutes.
- Pull them out of the ice bath and the skins will just peel right off.