Step by step recipe

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Stage 1 - 10 min.

Boil a large pan of water, and prepare a large bowl of cold water (the kitchen sink, half filled, is fine).

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Stage 2 - 5 min.

Remove the small green stalk from each tomato (if there is one).

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Stage 3 - 3 min.

Then with a good knife cut a cross in the top of each tomato.

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Stage 4 - 1 min.

When water is boiling, put two or three tomatos in the pan. Leave them in for 20 seconds.

Note: If you leave tomatoes too long in boiling water, they will start to cook, and that's not the goal.

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Stage 5

The skin will split, starting from the top incision.

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Stage 6 - 1 min.

Remove them with a skimmer or a fork, and plunge immediately into cold water. Continue with all tomatoes.

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Stage 7

Other way:

Joel Robuchon advised in one of his recipes to avoid plunging tomatoes in water (because it removes some of the taste), but instead to stick the fruit on a fork and turn it above a gas flame. It works well.

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Stage 8 - 3 min.

Remove tomatoes from cold water, peel off the skin with a knife discard it.

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Stage 9 - 5 min.

With a knife remove the green and hard core of the tomatos ("the bone"), and discard it. The tomatoes are ready to be used, in a tomato tart for example.

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Stage 10 - 2 min.

If you want only tomato flesh: cut them in four.

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Stage 11 - 5 min.

Then cut each quarter, from top to bottom, exactly as if you were tracing a "C" with the knife blade.

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Stage 12 - 5 min.

Discard the intside of the quarter, and remove any remaining seeds.

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Stage 13

You should have made tomato petals, ready to be used just as they are or cut smaller, in a salad with garden herbs for example, or cooked in another recipe like the tomato preserve.

Remarks

Nutritional information

How much will it cost?

• For 4 tomatoes : 4.11 €
• Per tomatoes : 1.03 €

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Your 2 comments or questions on this recipe

• Is it proper to peel a tomato for table use? I like mine peeled, my husband likes the skin on. What is proper when serving dinner guests?
  Posted by Mavmacaw july 23^th 2013 at 02:39 (n° 1)
• For me it is always proper, tomato skin is nothing for taste, and it is always more sophisticated and pleasant for your guests. You can also argue that on tomato skin stay all the chemical products and pesticides the tomato receive when it grow.
  The only moment where skin is "needed", is for picnic, with well washed tomatoes, but that's all I think.
  Posted by jh july 23^th 2013 at 11:46 (n° 2)

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