how to Prep Tomatoes 3 Ways
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- Published on Monday, 28 May 2012 12:53
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how to Prep Tomatoes 3 Ways
Spend a little extra time with tomatoes to reduce liquid and do away with the chewy, sometimes bitter skin.
PEELING. Wash the tomato thoroughly and remove the stem. Using a paring knife, slice a very shallow X in the bottom of each tomato. Prep a bowl of ice water. Place tomatoes in boiling water. Keep the fruit submerged until skin starts to curl (about 20–30 seconds). Transfer tomatoes immediately to the bowl of ice water. When cool, peel skin, beginning with your hands; remove the trickier parts with a paring knife.
SEEDING. Halve the peeled tomatoes side to side, not top to bottom. This keeps all the seeds inside. Now gently squeeze each tomato half so the seeds and excess liquid drip into a bowl. Another option is to use a small spoon or your finger to remove the seeds. The
latter method often helps retain the tomato’s shape. Strain out the seeds and use remaining tomato juice to enhance sauces, soups, and even beverages.
FILLETING. To create tomato “petals,” first quarter peeled tomatoes lengthwise. Hold one of the ends and cut out the seeds and inner core with a paring knife. Set the remnants aside for another use. The pretty petals can be used to create an elegant visual (under a scoop of cottage cheese, for instance) and are ready for dicing.