How to peel and seed a tomato

Peeling and seeding a tomato is really not too tough, but why would you wan to? Without the seeds sauces are more velvety, that is more uniform in consistency. Seed are tough, and don't taste all that great after they're cooked for a long time.


In my opinion the bigger the tomato the easier this process is.


1. Bring a large pot of water to a boil, enough to completely cover your tomatoes.
While you wait for the water to boil de-stem and wash your toms (this should go without saying but for instructional purposes I'll include).


2. With tongs or a slotted spoon drop about 7-10 medium sized tomatoes into the boiling water. And wait a little bit. Typically for me this takes about a minute for a medium sized tomato.


3. When you see the skin wrinkle or split open take the tomato out and put it in an ice bath (a cold water bath will do it if you make sure to replace the water when it gets warm). This is to make them cool enough to handle and to stop the cooking process.


4. When the toms are cool enough to handle just peel off the loose skin!


5. To cut the tom take the tomato, stem up, and with a knife cut the tom in half just to the right of the stem. Flip the tom half with the stem on its side and cut the top off so it's flat. Put the tom on its flat top(stem on the cutting board) and surgery that stem out. I make two cuts at an angle to form a little stem pyramid then I just yank it out.


6. Take the tom halves and use your fingers to scoop out the seeds. Now you are never going to get every single seed so don't obsess about it. And don't forget to wash your hands before you cook.


Yeah! Now you have tomatoes ready for canning or to make any number of tomato and tomato sauce dishes.