How to peel tomatoes using a flame
The classic and most usual way to peel tomatoes is by plunging them first into boiling water, then into cold.
But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.
But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.
62K 35 3.5
Last modified on: July 17th 2019
Keywords for this recipe:For 2 tomatoes, you will need:
- 1
2 tomatoes
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 11 min. | 11 min. |
Step by step recipe
Stage 1 - 1 min.
Cut a cross in the top of 2 tomatoes.
Stage 2
Stick a tomato on a fork.
Stage 3
Hold in the flame, turning it round slowly until...
Stage 4 - 4 min.
...the skin bursts, which takes about 10 seconds.
Do this with all the tomatoes.
Do this with all the tomatoes.
Stage 5 - 4 min.
The peel should now be easy to peel off and can be discarded.
Stage 6 - 2 min.
Cut round, remove and discard the hard part in the top of each tomato.
Stage 7
Your tomatoes are now ready for use in your recipe.
Remarks
As you will have gathered, you need a suitable flame source: a gas hob burner or torch in the kitchen, or a barbecue (good if you are outdoors in summer, preparing one of these delicious salads.
This method has many advantages: it is quicker of course, but the flavour is also better, as none of the tomatoes' delicate flavour is lost by soaking in water.
This method has many advantages: it is quicker of course, but the flavour is also better, as none of the tomatoes' delicate flavour is lost by soaking in water.
Keeping
Should be used the same day.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 40 Kcal or 167 Kj | 2 gr | 8 gr | 0 gr |
| 2 % | 1 % | 1 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 20 Kcal or 84 Kj | 1 gr | 4 gr | 0 gr |
| 1 % | <1 % | <1 % | 0 % |
| Per tomatoe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 20 Kcal or 84 Kj | 1 gr | 4 gr | 0 gr |
| 1 % | <1 % | <1 % | 0 % |
How much will it cost?
- For 2 tomatoes : 0.80 €
- Per tomatoe : 0.40 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Tomato: You can get more informations, or check-out other recipes which use it, for example: Pan con tomate, Tomatoes Provençal, Greek style sandwiches, Eggs with tomatoes and courgettes, Prawn salad with a crunch, ... All |
Other recipes you may also like
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...290K 34.5 3 hours 52 min. February 6th 2011
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".356K4 47 min. October 13th 2010
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...494K3.8 2 hours 21 min. April 6th 2017
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.436K 23.5 25 min. February 21th 2011
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.493K 13.7 1 hour 20 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.