What is the fastest way to peel a large number of tomatoes for sauce?

Question

I am planning to make a large batch of homemade tomato sauce this weekend. I bought several pounds of tomatoes at the grocary store and I need to get the skins off before I start cooking them down.

I prefer to keep things simple and healthy so I am looking for a method that is explained clearly. It would be helpful to know how to handle this many tomatos at once so the dinner turns out fine.

Answer 1

When you are dealing with a massive mountain of supermarket tomatoes for a cheap weekend sauce, the absolute quickest way is blanching them in batches. First, cut a tiny cross on the bottom of each tomato. Drop them into a large pot of boiling water for about 45 seconds until you see the skin start to curl up. Then fish them out straight into a bowl of ice-cold water. The thermal shock makes the skins literally slide right off with almost zero effort. It saves so much time compared to using a vegetable peeler and keeps your sauce super smooth! 👍

Answer 2

Hello rjohnson54. When you are processing a large quantity of tomatoes for a big batch of sauce, the most efficient and reliable method is blanching.

First, bring a large pot of water to a rolling boil and prepare a separate large bowl filled with cold water and ice cubes. Take your tomatoes and use a sharp paring knife to cut a shallow, shallow X on the bottom stem end of each one.

Working in batches so you do not overcrowd the pot, drop the tomatoes into the boiling water for about thirty to sixty seconds, just until you notice the skins starting to wrinkle and peel back around the cuts. Immediately use a slotted spoon to transfer them directly into the ice bath to stop the cooking process.

Once they are cool enough to handle, the skins should easily slip right off with just a gentle squeeze or a light push from your thumb. This method preserves the flesh of the tomato while saving you an immense amount of time.

Answer 3

The fastest method is blanching. Place the tomatoes in boiling water for one minute, then transfer them to ice water. The skins will peel off easily.

Answer 4

When I make sauce for my family like we did back home, the easiest way is the hot water method. Cut a small X on the bottom of each tomato, plunge them into boiling water for about forty-five seconds until the skins start to split, and immediately transfer them to an ice bath. At fifty-five years old, I have found this saves hours of prep time compared to peeling them raw. The skins will slide right off with your fingers and leave the tomatoes ready for cooking.

Answer 5

Reminds me of helping my mom prep weekend dinners. Just score the bottoms with an X, drop them in boiling water for a minute, then toss into an ice bath. The skins peel off so fast