How to peel tomatoes using a flame


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.
78 K 3.5/5 (35 reviews)
Grade this recipe:
Keywords:
Last modified on: July 17th 2019
For 4 tomatoes, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.

Step by step recipe


Stage 1 - 1 min.
How to peel tomatoes using a flame
Cut a cross in the top of 4 tomatoes.

Stage 2
How to peel tomatoes using a flame
Stick a tomato on a fork.

Stage 3
How to peel tomatoes using a flame
Hold in the flame, turning it round slowly until...

Stage 4 - 4 min.
How to peel tomatoes using a flame
...the skin bursts, which takes about 10 seconds.

Do this with all the tomatoes.

Stage 5 - 4 min.
How to peel tomatoes using a flame
The peel should now be easy to peel off and can be discarded.

Stage 6 - 2 min.
How to peel tomatoes using a flame
Cut round, remove and discard the hard part in the top of each tomato.

Stage 7
How to peel tomatoes using a flame
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.
Keeping: Should be used the same day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe4 RDI=2 %20 RDI=2 %080 RDI=4 %340 RDI: 4 %
Per 100 g1 RDI=0 %4 RDI=0 %020 RDI=1 %80 RDI: 1 %
Per tomatoe1 RDI=0 %4 RDI=0 %020 RDI=1 %80 RDI: 1 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 4 tomatoes : 1.60 €
  • Per tomatoe : 0.40 €

Change currency:

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)
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3rd 20201.71 M 304.0 7 days 15 min.
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
February 21th 2011210 K3.7 20 min.
Blanquette of veal
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
February 5th 2015423 K4.4 2 hours 50 min.
How to grill salmon well
How to grill salmon well
This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the...
October 13th 2010482 K4.3 25 min.
How to make fleur de sel (salt flakes)
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.
May 4th 2011244 K 43.9 1 hour 7 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page