How I quickly and easily peel tomato skins

Whenever you need tomatoes for gazpacho or for making homemade tomato paste for pizza or sauces, we always peel them. And in general, even for ordinary frying in soup, I also always peel from the peel, otherwise the pieces of skin floating in the soup will spoil the appetite. I don't like them, that's all. I eat tomatoes with peel only fresh and in salads.

For most dishes, I used to peel a tomato with a regular kitchen knife. You know how I peeled potatoes. But a few months ago I was shown 3 ways to quickly cleanse. It is about them that I want to tell.

The first way to cleanse.

Tomato peel can be removed with a peeler. This is a fairly simple method, but almost the same as cleaning with a knife. But I liked the other two options more. They are also simple, but the peel is removed faster.

The second way of cleansing (grandmother's).

I take the tomatoes, as much as I need for the dishes, in a peeled form, and put them in freshly boiled water, but after removing from the heat. There should be enough water so that the tomatoes are completely immersed. I keep it literally thirty seconds in boiling water or up to 2 minutes in hot water after removing it from the heat and immediately put it in cold water for 30 seconds. Pulling it out, I easily separate the skin. Some, before dipping into boiling water, make two cuts on the tomato crosswise and then begin to remove from there. But I tried it anyway, and so, there is practically no difference. So as you wish to cut before or after, do so.

The third way to cleanse.

You don't need boiling water, you just need to turn on the gas burner. You can take a fork or other device, whichever is more convenient for you, stick it into a tomato and hold it over the fire about 2 cm higher from the tip of the flame. Swirl until you see blisters on the skin. Peel and peel off with ease. That's all for simple tips!

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