How to skin tomatoes (also works for peaches and similar fruits)

Not a difficult thing to do, and I wouldn't post it except for having a couple of nice tomato pictures. The idea is that the boiling water cooks the skin quickly enough to separate it from the flesh, without cooking the flesh underneath. The skins then slip right off, as shown above.

Bring a decent quantity of water to a rolling boil. You want plenty of water because otherwise when you put the fruit in it will drop the temperature too low. Put the tomatoes into the boiling water. If your pot isn't big, do it in batches.

Let them boil 30 seconds, or until the skins just split (if you are doing thick-skinned peaches, the skins may not split - don't leave them in more than 45 seconds). Remove them and immediately plunge them into cold water to stop the cooking process. The skins should slip right off (If they stick in some places, use a sharp paring knife to finish the job).

(Link to "Tomato" on Foodista )