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Peeling/Skinning Tomatoes

What's with the obsession (yes, revealing my opinion :-) ) of skinning and peeling tomatoes? There's no question the 'skins' contain nutrients and roughage that are beneficial - as well as having taste. (It becomes totally ludicrous to me when one is speaking of cherry tomatoes).

If for some cosmetic and/or texture reason the product should be smooth then almost any stick blender should handle that - never mind blenders and food processors.

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  1. but if you want chunks of tomatoes without big flakes of tomato skin....

    Peel 'em or don't -- it's your choice.

    Sometimes I do, sometimes I don't.

    1. It's hard enough to do I usually don't, but easy enough so that if I see the need I don't feel put-upon. And if I want a purée I have a dandy Italian machine that suction-cups to the work table and spits pure juice and flesh out the front and skins and seeds out the side.

      Some of the baby cherry tomatoes I'm getting lately have annoyingly heavy-duty skins, by the way. Not a whole lot to be done about that …

      1. I almos never peel, but when I do - dunk them for a few seconds in boiling water and the skins come right off.

        1. Generally, I skin tomatoes whether cooking them or eating them raw.

          I am a tad surprised that anyone should choose to call this an "obsession".

          7 Replies
          1. re: Harters

            a friendly obsession - albeit not to the tomato :-)

            1. re: jounipesonen

              I also deseed/dejuice them when eating them raw. And have been known to sieve out the seeds when cooking them.

              1. re: Harters

                oh, Harters.

                I revel in eating tomatoes fully intact with seeds and juice and skin -- but only if they're just-picked right off the vine and still warm to the touch from the sun.

                The late, great American humorist Lewis Grizzard wrote this ode to juicy, homegrown maters:

                http://lewisgrizzard.com/columns/arch...

                1. re: sunshine842

                  "only if they're just-picked right off the vine and still warm to the touch from the sun."

                  HAH!

                  You do this to taunt me, knowing full well that I live on a small, cold island off the coast of northern Europe ;-)

                  FWIW, I would never eat tomatoes until I was in my 20s. Then came 1976 when I decided to grow them in a "Gro-bag", outside the back door. That was probably the last "proper" hot summer we had.

                  1. re: Harters

                    I had them here a couple of years ago...

                    two years ago we had a drought = no tomatoes
                    last year we thought we were going to drown = blight on all my lovely tomatoes.

                    We were at Chatsworth last August and it made me feel much better to see how rubbish their tomatoes looked, too -- I figure if their tomatoes looked that bad with a hive of professional gardeners tutting over them, I didn't feel nearly so inadequate that mine looked anemic, too.

                    1. re: sunshine842

                      When the brother-in-law first moved to the UK, he picked tomatoes as his job. Bloody hard work for very little pay. Of course, these were tomatoes grown under glass, not outdoor ones.

                      1. re: Harters

                        I hail from a part of Florida that supplies an enormous percentage of the US eastern seaboard with tomatoes...it's thankless work, and I'm reminded of it every time I head to the you-pick fields for canned tomatoes/sauce/salsa/juice.

          2. It's all about what you're trying to make. There are recipes that require a smooth pureed texture and those that are more rustic. Same with potatoes.