First you need to b
lanch your tomatoes. This is not to be
confused with
boiling them.
If you’re
not sure about the difference, click on the
key word ‘blanch’ on the left to
see photos on the blanching process.
After you have cooled the tomatoes by plunging them in cold
water, they are ready to peel.
- Pinch
a bit of the skin and gently pull.
- It
will slide right off.
- You may need to take your paring knife to
remove the stem.
- Dehydrate
your skins separately and powder them to use in seasonings, soups, and
salad sprinkles.