How To Peel Tomatoes

One of the most anticipated highlights of summertime is perfectly ripe, fantastically juicy, wonderfully sweet fresh tomatoes. You’ll no doubt enjoy thick slabs on BLTs and tomato sandwiches, or as is on a seasonal veggie plate. You’ll also probably enjoy them cut into wedges and tossed into a light, refreshing salad.

For all of these uses, there’s no need to peel the tomatoes—but there are times when peeling is necessary. And for those times, you need to know how to peel a tomato.

When and Why Should You Peel Tomatoes?

If you're putting up a large batch of tomatoes (see our easy freezer method), you should peel them first. The main reason for this is food safety, as much of the bacteria, yeast, or mold resides on the skin; peeling helps to remove most of these unwanted and unsafe hangers-on.

Another reason is that the skins hold up really well and don't break down, leaving you with tough, chewy bits. This is why you should also peel them if you’re making a tomato sauce that you want to be smooth.

Finally, tomato skins can taste bitter, so for the sweetest flavor, opt for peeling.

Step-by-Step Guide to Peeling Tomatoes

For a big batch of whole tomatoes, go with the classic blanching method. Follow these steps to easily remove the peels.

1. Bring a large pot of water, such as a Dutch oven or stockpot, to a boil. 
2. Score the bottom (the rounded, non-stem side) of each tomato with an X. Using a sharp paring knife, cut just through the skin to create a shallow X shape, being careful not to dig into the flesh. 
3. Fill a large bowl with ice water and place it by the stovetop.
4. Place the tomatoes into the boiling water, and cook until the skin just starts to curl back around the X or split or wrinkle near the stem end. This should take anywhere from 30 seconds to 1 minute.
5. Immediately remove the tomatoes from the boiling water with a slotted spoon, and plunge them into the ice water to cool them off.
6. Remove the tomatoes from the ice water to a towel, and pull or rub off the skins. They should slide right off. For any stubborn bits, use the edge of a paring knife to scrape or pull them off.

Now you’re ready to whip up a pot of super-smooth tomato sauce or soup, or perhaps try our unique and delicious Tomato Jam.

How Long To Blanch Tomatoes for Peeling

Once in the boiling water, the tomatoes should need no more than 30 seconds to 1 minute to show signs that the skin is curling back. Keep a close eye because it can happen quickly, and you don't want to leave the tomatoes in the hot water too long.

How To Peel Tomatoes Without Blanching

If you're peeling just one or two tomatoes (and do so regularly), it’s worth it to invest in a serrated peeler that's designed for this task. The teeth of the blade grip the skin and allow you to remove it without gouging the fruit.

Note that this works on firm to slightly soft tomatoes; if they’re very squishy, peeling with a serrated blade will be difficult.