Peeled Tomatoes for Photography
Quickly peel tomatoes without tearing the flesh by blanching and chilling them in ice water, making them suitable for photography.
Ingredients
whole tomato
water (for boiling)
enough to cover
ice water
enough
Instructions
1
Boil Water
Put enough water in a pot to cover the tomatoes, then bring it to a boil.
2
Blanch
Insert a long-handled fork into the tomato stem at about a 45-degree angle, then lower the tomato completely into the boiling water for about 10 seconds.
3
Chill
Immediately transfer the tomato to ice water, then remove it and take out the fork.
4
Peel
Grip the tomato skin and peel it away from the flesh. If it does not peel easily, repeat the blanching and chilling process.
5
Cut and Prepare
Use a sharp knife to cut the tomato in half or into four equal pieces. Use a spoon to scoop out the juicy seeds, keeping the thick outer flesh, and cut it into pieces as needed.
