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How to peel and seed a tomato

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How to peel and seed a tomato

560,606 views October 25, 2013 2:30

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Description from the creator

As the weather warms up and the days grow longer, I begin to anticipate tomato season. I'll revel in the first good tomatoes, sweet and flavorful, drizzled with a good olive oil and a sprinkling of sea salt. But as the season progresses, we'll all be challenged to be more inventive.

Some tomato recipes call for peeling and seeding the tomatoes. Tomato skin can have a plastic mouthfeel so it's luxurious to eat it when the skin is removed and all you get is the juicy flesh. Seeding rids the tomato of the pesky seeds and when you take out the seed sacs, you also eliminate the extra moisture, ensuring that your tomato dish will not be watery.

In today's Video Friday demo, I'll show you how to peel and seed a tomato. Tomatoes don't give up their skins easily but a quick dunk in simmering water provides the motivation. Cut a shallow "X" on the bottom of the tomato before you immerse in the hot water to give you a head start when peeling. Leave the tomato in the water just until the skin begins to separate from the flesh. It takes seconds. Plunge in a bowl of ice water to cool down immediately.

To seed a tomato, cut in half along the equator and gently squeeze out the seeds. Use a spoon to scoop out any stubborn seeds that are left.

You can also use the peeling technique for stone fruits such as peaches, plums and nectarines.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. For more recipes and ideas on your smartphone, check us out at specialfork.com. Join the conversation on Facebook facebook.com/specialfork and follow us on Twitter twitter.com/#!/specialforksndy and Pinterest pinterest.com/specialfork/.

About this tutorial

specialforkvideos published this 2:30 video tutorial on October 25, 2013. It has been watched 560,606 times on YouTube.

Duration
2:30
Published
October 25, 2013
Views
560,606
Likes
4,526

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